Copy of Form HACCP Hot-Cold Holding Chart
This document is a HACCP‑style hot and cold holding chart used to log temperature readings for food items in a steam table and cook‑line cooler. It specifies the critical limits—hot foods must be held at 140 °F or above and cold foods at 41 °F or below—and outlines the corrective action required when temperatures fall outside those limits (rapid reheat to 165 °F or rapid chill to 41 °F, with discard after 4 hours out of range). The chart provides a multi‑column table for recording time‑and‑temperature data (AM/PM) for each area, plus a space to note corrective actions taken.
Topics
Critical Temperature Limits for Food Safety
Defines the mandatory hot‑holding minimum of 140 °F and cold‑holding maximum of 41 °F.
Corrective Action Protocols for Temperature Deviations
Specifies actions—rapid reheat to 165 °F or rapid chill to 41 °F, and discard after 4 hours out of range—when food falls outside critical limits.