Templates › Inspections › SEO page

Run: Culinary Arts Training Kitchen HACCP Temperature Log

Log HACCP temperatures for a culinary arts training kitchen, including cold holding, hot holding, cooking, cooling, and reheating checks. Use it to document ...

Fill this out, get a PDF emailed to you. No account required. Want to run it with your team and track results? Sign up free →

Inspection Details

Inspection date and time recorded critical (required)

Training kitchen area identified critical (required)

Inspector or person-in-charge identified critical (required)

Menu items or food products being monitored listed

Reference HACCP plan or SOP noted

Cold Holding

Cold holding temperature at or below 41°F critical (required)

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 critical (required)

Record the ambient temperature of the refrigeration or cold-holding unit.

Food covered, protected, and properly labeled

Yes No N/A

Cold holding time and product rotation verified

Yes No N/A

Hot Holding

Hot holding temperature at or above 135°F critical (required)

Measure the internal temperature of hot-held food. FDA Food Code hot holding target is 135°F or above.

Hot holding equipment maintaining temperature critical (required)

Record the ambient temperature or equipment setting for steam table, warmer, or hot box.

Food stirred, covered, and held in shallow pans as applicable

Yes No N/A

Hot holding time within approved limit

Yes No N/A

Cooking Temperatures

Poultry cooked to required internal temperature critical (required)

Record the final internal temperature for poultry products.

Ground meats cooked to required internal temperature critical (required)

Record the final internal temperature for ground meats.

Seafood, roasts, and other TCS foods cooked to recipe or HACCP plan target critical (required)

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 critical (required)

Yes No N/A

Thermometer calibrated or verified before use critical (required)

Yes No N/A

Cooling Process

Cooling start temperature recorded at 135°F or below critical (required)

Record the initial temperature at the start of cooling.

Cooling checkpoint reached 70°F within 2 hours critical (required)

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 critical (required)

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 critical (required)

Record the final reheating temperature before the food is placed into hot holding.

Any out-of-range temperature had documented corrective action critical (required)

Yes No N/A

Inspector signature completed critical (required)

Get your results

Enter your email — we'll send you a PDF of your filled-out template, plus the occasional MangoScoop newsletter (templates, workflow tips, product updates). Unsubscribe anytime — link is in every email.

Email (required)

Your name (optional)

Generated with MangoApps Templates — browse 250+ free