Cooking, Reheating & Hot Holding Log template

Date

Date

Site / kitchen

Short answer

Instructions

Cook or reheat food to a core temperature of 75 °C or above (in Scotland reheated food must reach 82 °C). Keep hot-held food at 63 °C or above and discard after two hours below 63 °C.

Food item

Short answer

Cooked or reheated

Choose one

□ Cooked□ Reheated

Time probed

Time

Core temperature

Reading · °C · ≥ 75 °C

Core below 75 °C. Keep cooking and probe again before serving.

Food item

Short answer

Time checked

Time

Temperature

Reading · °C · ≥ 63 °C

Hot holding below 63 °C. Reheat to 75 °C or discard if it has been below 63 °C for over 2 hours.

Probe cleaned and sanitised between uses?

Choose one

□ Yes□ No

Notes

Notes

Checked by name

Short answer

Checked by signature

Signature