The limits on this sheet
- Cold holding: 41°F or less 3-501.16(A)(2)
- Sous vide option: 34°F within 48 hours, used within 30 days 3-502.12(D)(2)(e)(i)
- Sous vide option: 41°F or less, no more than 7 days 3-502.12(D)(2)(e)(ii)
- Sous vide units: continuous electronic monitoring, checked by eye twice daily 3-502.12(D)(2)(f)
How to fill it in
- Read the unit's monitor or a calibrated thermometer in the warmest spot.
- Probe a product now and then; air temperature is not food temperature.
- Keep sous vide and cook-chill records at least 6 months (3-502.12(D)(3)(b)).
When a limit is missed
- Unit above the limit: move food to a unit that holds it, find out how long it was warm, and discard under your plan if unknown.
- Call for service and note it.
Write it on the corrective action log too, so the person in charge can see it at the weekly review.
Plans that use this log
Frequently asked questions
Is this cold holding log free?
Yes. Print as many as you like. No account, no email. The QR code on the sheet opens the same log on your phone if you want to try it there.
Will my health department accept it?
It prints the Food Code limit and section for every check, which is what plan reviewers look for. Some health departments have their own forms; if yours does, use theirs or ask whether this one works. Your regulatory authority decides.
How long do I keep the sheets?
As long as your HACCP plan or your health department says. For sous vide and cook-chill the Food Code sets at least 6 months (3-502.12(D)(3)(b)).