Culinary Arts Training Kitchen HACCP Temperature Log

Inspection template for a culinary arts training kitchen to document HACCP temperatures for cold holding, hot holding, cooking, cooling, and reheating in alignment with FDA Food Code requirements.

Inspection Details

• Inspection date and time recorded
• Training kitchen area identified
• Inspector or person-in-charge identified
• Menu items or food products being monitored listed
• Reference HACCP plan or SOP noted

Cold Holding

• Cold holding temperature at or below 41°F
  Measure the internal temperature of potentially hazardous food held cold. FDA Food Code cold holding target is 41°F or below.
• Cold holding unit operating within safe range
  Record the ambient temperature of the refrigeration or cold-holding unit.
• Food covered, protected, and properly labeled
• Cold holding time and product rotation verified

Hot Holding

• Hot holding temperature at or above 135°F
  Measure the internal temperature of hot-held food. FDA Food Code hot holding target is 135°F or above.
• Hot holding equipment maintaining temperature
  Record the ambient temperature or equipment setting for steam table, warmer, or hot box.
• Food stirred, covered, and held in shallow pans as applicable
• Hot holding time within approved limit

Cooking Temperatures

• Poultry cooked to required internal temperature
  Record the final internal temperature for poultry products.
• Ground meats cooked to required internal temperature
  Record the final internal temperature for ground meats.
• Seafood, roasts, and other TCS foods cooked to recipe or HACCP plan target
  Record the applicable final internal temperature based on the approved recipe, HACCP plan, or FDA Food Code requirement.
• Probe thermometer sanitized before and after use
• Thermometer calibrated or verified before use

Cooling Process

• Cooling start temperature recorded at 135°F or below
  Record the initial temperature at the start of cooling.
• Cooling checkpoint reached 70°F within 2 hours
  Record the product temperature at the 2-hour checkpoint to verify the first cooling phase.
• Cooling final temperature reached 41°F within additional 4 hours
  Record the final product temperature to verify the second cooling phase.
• Cooling method used is appropriate

Reheating and Corrective Actions

• Reheated food reached required temperature before hot holding
  Record the final reheating temperature before the food is placed into hot holding.
• Any out-of-range temperature had documented corrective action
• Inspector signature completed