How do I record on the Production Plan the temperature of potentially hazardous foods that are prepared and served cold?

To begin with, temperatures must be checked for all potentially hazardous menu items after cooking, after preparation if the menu item is a combination of cold/room temperature ingredients, and/or before placement on the serving line. However, temperatures are only recorded for the first batch of each menu item. The temperature of all remaining batches will be checked (using a properly calibrated thermometer) or the temperature will be checked after cold foods are assembled but are not recorded on the Production Plan. (NOTE: Under ideal conditions, all temperatures should be recorded. However, this is a very labor intensive practice that if not done properly could lead to higher rates of error. Thus, at this time we are only requiring that the first batch be checked and recorded.)

HOW TO RECORD IT ON THE PRODUCTION PLAN:

Cook/Hold Target Temperature –- Record the target temperature for the cold food that is potentially hazardous (always 41 degrees F or colder).

Time First Pan Removed –- Record the time that the first pan/batch was removed from the refrigerator before it is placed on the serving line. Remember this is the time that you removed product that you will place on the serving line. Only cold foods that are at 41 degrees F or colder can be put on the serving line.

Actual Product Temperature –- When making a cold menu item, all ingredients and pans should be chilled before assembly. After assembling, check the temperature to be sure that it is at 41 degrees F or colder. If it is not, the item will have to be returned to the refrigerator until it is at 41 degrees F or colder. Foods that are in the temperature danger zone could cause foodborne illness.

Cold/Hot Holding Temperature –- Measure the temperature of the food before it is placed on the serving line. If a cold food is not at 41 degrees or colder, it can be safely cooled down if one knows that it has not been in the temperature danger zone for more than four hours. If not known, then throw it out. Record the number of pans thrown out in (12) Directions, Comments, Other Information (Corrective Actions). Only record the temperature of the first pan of cold food that is placed on the serving line. This pan should always be at 41 degrees F or colder before placement on the serving line.

Remember -- all exposed foods must be discarded at the end of service -- no exceptions.