Service Temperature Protocols
HOT SERVICE: Keep food >63°C. If it drops below 65°C, investigate and fix immediately.
COLD SERVICE: Keep food <7°C. If it rises above 7°C, find out why and take corrective action.
Note: Report out-of-line temperatures to the manager immediately!
SERVICE PERIOD:
TIMESTAMP: STANDBY
HFS SCIENTIFIC NOTE: Temperatures between 5°C and 63°C represent the microbial ‘Danger Zone’. Pathogens like Salmonella and Staphylococcus aureus can double their population every 20 minutes in this range. Consistent monitoring is the only way to validate that your holding equipment is working effectively.