The limits on this sheet
- Cold holding: 41°F or less 3-501.16(A)(2)
- Hot holding: 135°F or above 3-501.16(A)(1)
- Reheat for hot holding: 165°F for 15 seconds within 2 hours 3-403.11(A), 3-403.11(D)
How to fill it in
- Probe the thickest part, not the surface.
- Write the limit you checked against so the reviewer can see the pass or fail at a glance.
- Clean and sanitize the probe between raw and ready-to-eat food.
When a limit is missed
- Cold food above 41°F: find out how long; move it to a working unit or discard under your plan.
- Hot food below 135°F: reheat to 165°F if within the time your plan allows, or discard.
- Record every action.
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 food temperature 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)).