Restaurants · Food Safety · Basic
Check hot held items every 30-60 minutes during service. Use a calibrated probe. If any item drops below 63°C, reheat to 75°C core or discard.
A service-period temperature log for UK restaurants, supporting Safer Food Better Business (SFBB) hot holding records. Monitor buffet, carvery, and bain-marie items at regular intervals to ensure they remain at 63°C or above throughout service.
UK food safety law requires hot held food to be kept at 63°C or above. This log provides the evidence your Environmental Health Officer reviews and supports your Food Hygiene Rating.
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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