The limits on this sheet
- Fish, meat and pork: 145°F for 15 seconds 3-401.11(A)(1)
- Ground meat: 155°F for 17 seconds (or the chart) 3-401.11(A)(2)
- Poultry, stuffed food: 165°F, instantaneous 3-401.11(A)(3)
- Whole roasts: the roast chart, e.g. 130°F for 112 min, 145°F for 4 min 3-401.11(B)(1)
How to fill it in
- Probe the thickest piece at the end of the cook.
- For sous vide, tape the bag with closed-cell foam and probe through it.
- Write the limit you used, so a reviewer can check it.
When a limit is missed
- Below the limit: keep cooking and probe again. Record the extra time.
- Equipment failed: finish to the limit another way under your plan, or discard.
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 cooking 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)).