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Hot holding/display records
It is essential to keep food hot until serving to prevent harmful bacteria from growing. This includes foods comprising or containing meat, fish, eggs, milk, soft cheese, cereals, pulses and vegetables. Suitable hot holding equipment should be used to keep food warm such as- Bain Marie, Soup Kettle, and Hot Cabinet.

Watch How
The Template Work

Watch How
The Template Work

Why you Should Use This Template?

Food which is for service or display for sale, that has been cooked or reheated and needs to be kept hot to control the growth of food poisoning bacteria such as cooked poultry, pies, quiches etc. Therefore, the food should be kept at a temperature of 63 ̊C or above. In other words, this hot holding/display record template will help to maintain the temperature of the food before serving it to the consumer. It is good practice to display foods for sale either in a refrigerated display unit or a hot hold display unit. For quality reasons and to assist in stock rotation it is the best method. Also, the food handlers must be provided with adequate training about hot handling and display records.

1

Always on track
This checklist will help you in managing the temperature of hot holding

2

Always on time
Set the temperature of hot holding and ask your staff to check the temperature after each interval

3

Always compliant
Generate inspection-ready reports and analytics

How this Template Works

Hot holding/display records
This template will help in managing the temperature of the food kept in the hot holding display unit. The manger will set the temperature of the hot holding for several intervals of time. The staff at the duty will check the record in order to keep food fresh and safe for customers.

Temperature control is important in the catering business because harmful bacteria are a hazard present in many of the food. They also tend to multiply rapidly at room temperature and are invisible. Also, cannot be removed easily from the food items. In other words, food that is not kept at the correct temperature before serving may result in the growth of food poisoning bacteria. Hence, the only way to control this spread is by handling the temperature of food items.

Steps involved in maintaining the Hot holding/display record-

  • Switch on hot holding/ display equipment in advance to ensure it reaches the correct operating temperature before use.
  • The only food that has been cooked or reheated and has achieved the minimum temperature specified may be placed in hot hold equipment
  • Once food has been placed in hot hold equipment take and record the temperature a minimum of once per session. The food temperature must be a minimum of 63°C
  • Ideally, place enough food on the Hot Hold to last a maximum of 1 hour. If the food remains on the Hot Hold for longer than 1 hour, at a minimum of 63°C, the supervisor will decide, on the grounds of quality and presentation, if the food can still be served or discarded.
  • Food that has fallen below a core temperature of 63°C must not be reheated and must be consumed within 2 hours or otherwise discarded. If it is discarded a record of discarded food must be kept.
  • Hot hold equipment must not be used to re-heat food.
  • Re-stock the food display by filling new heated containers.
  • If anything goes wrong take corrective action.

Therefore, keeping food hot until it is served is important as it prevents the growth of harmful bacteria. To keep your customers safe you must ensure the food has been cooked through enough. And it stays at a constant safe temperature until it is eaten.

 

  • Easy to use
  • Created by industry experts
  • Exportable report in PDF, CSV and Excel
  • Fully-customizable and 100% approved

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