Restaurants · Food Safety · Basic
Check hot held items every 30-60 minutes. Use a calibrated probe. If any item drops below 60°C, apply the 2-hour/4-hour rule or reheat to 75°C core.
A service-period temperature log for Australian restaurants, aligned with FSANZ Food Standards Code hot holding requirements. Monitor buffet and bain-marie items to ensure they remain at 60°C or above, with documentation supporting the 2-hour/4-hour rule for items in the temperature danger zone.
Regular hot holding checks provide the records your council food safety officer reviews and support your food safety program documentation.
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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