Supermarkets · Food Safety · Basic
Record temperatures at the start and end of each shift. Use a calibrated probe for product temps. Act immediately on any out-of-range reading.
A weekly temperature monitoring log for US supermarket deli departments, aligned with FDA Food Code cold holding (41°F) and hot holding (135°F) requirements. Record daily readings for chilled display cases, hot food bars, preparation coolers, and sandwich rails.
The deli is one of the most scrutinised departments during health inspections. This log provides the TCS food temperature documentation that satisfies inspectors and supports your HACCP plan.
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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