Food · Food Safety · Basic
Record temps at departure, arrival, and service start. Discard hot food below 135°F or cold food above 41°F.
A per-delivery temperature log for US catering companies per FDA Food Code. Records departure, arrival, and service temperatures in °F for hot (≥ 135°F) and cold (≤ 41°F) items, documenting the cold chain throughout transport.
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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