The limits on this sheet
- Hot holding: 135°F or above 3-501.16(A)(1)
- Roasts cooked to the roast chart: 130°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
- Stir and probe the center of the pan.
- Check at least every few hours, or as your plan says.
- Never use hot holding equipment to reheat food.
When a limit is missed
- Below 135°F: reheat to 165°F if your plan allows, or discard. Find out why (lid off, well dry, unit too low).
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 hot 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)).