Restaurants · Food Safety · Basic
Check hot held items every 30-60 minutes during service. Use a calibrated probe thermometer. If any TCS item drops below 135°F, reheat to 165°F within 2 hours or discard.
A service-period temperature log for US restaurants monitoring hot held TCS (Time/Temperature Control for Safety) food items. Record temperatures in °F at the start of service and at regular intervals to ensure all items remain at 135°F or above per FDA Food Code requirements.
FDA Food Code Section 3-501.16 requires TCS food held hot to be maintained at 135°F or above. This log documents compliance and provides the CCP records health department inspectors expect at any buffet, steam table, or hot bar operation.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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