Food Temperature Record
Record temperature checks through the day against the limits in your own documented process, with the corrective action recorded beside the failure.
KC-03 1 page
Kitchen and catering · KC-12
Time as a Public Health Control Log
A free printable time as a public health control log: when each pan left temperature control, the discard time marked on it, and what became of it.
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One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Keep the discard time of every pan held on time, not temperature, in one place. Nothing then stays out past its time without somebody noticing.
Who it is for
Kitchens, sushi counters, buffets and caterers that hold food on time under a written procedure.
How to use it
- Before service, copy the time limit and any temperature limits from your written procedure into the boxes at the top.
- As each container comes out, take its temperature, mark the discard time on it and copy that time onto the sheet.
- Record what happened to the food and when: served, cooked or discarded.
- Note anything found past its discard time at the foot, with what was done.
- Have the person in charge review the sheet at the end of the day.
What is on the sheet
One page, top to bottom:
Printed under the title: One line per container held out of temperature control: when it came out, the discard time marked on it, and what became of it.
Your written procedure sets the limit. Holding food on time instead of temperature is accepted only in some places and for some foods, usually under a written procedure kept on site. No time limit or temperature is printed: copy yours from that procedure into the boxes below, and check the rules where you are.
Write-on lines: Site · Date · Person in charge · Unit (°C or °F) · Time limit in your procedure · Temperature limits it sets · How containers are marked
Held on time — write the discard time exactly as it is marked on the container
Table, 10 rows: Food · Held at · Temp · Out at · Discard by · Hold checks · Outcome · Time · Initials
Write-on lines: Anything found past its discard time, and what was done · Reviewed by
Questions
What is time as a public health control?
It is a way of holding some foods out of temperature control for a limited time, after which they are used or thrown away, instead of keeping them hot or cold. Some food codes allow it under a written procedure and others do not use it at all, so check the rules where you are before relying on it.
Why is no time limit printed?
Because the limit, and any temperature the food has to start at, come from your own written procedure and the code you trade under, and they are not the same everywhere. A printed number could be copied by someone it does not apply to. Write yours at the top of the sheet.
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