Events · Food Safety · Basic
Check temps every 30 min during service. Hot ≥ 135°F, cold ≤ 41°F. Remove non-compliant food.
A temperature monitoring log for US event catering per FDA Food Code. Records TCS food temperatures in °F at 30-minute intervals — hot holding ≥ 135°F, cold holding ≤ 41°F. The food safety record health inspectors review for large events.
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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