Writing a Food Safety Plan

Food service operators are required under the Food Premises Regulation to develop, maintain,
and follow written food handling procedures. These procedures are often referred to as food
safety plans. The following handout is intended to assist operators in the development of these
procedures.

Contents

Why are Food Safety Plans Beneficial?..................................................................................... 3

Food Safety Plan Components .................................................................................................. 3
1. Potentially Hazardous Foods........................................................................................... 3
2. Critical Control Points ...................................................................................................... 3
3. Critical Limits..................................................................................................................... 4
4. Monitoring the Steps........................................................................................................ 4
5. Taking Corrective Action.................................................................................................. 4
6. Putting the Components in a Template ........................................................................ 4
Types of Food Safety Plans......................................................................................................... 7
Recipe Based Food Safety Plans............................................................................................ 7
Flowchart Based Food Safety Plans ...................................................................................... 7
Process Based Food Safety Plans .......................................................................................... 7
Writing a Food Safety Plan......................................................................................................... 7
Food Safety Plan Checklist ..................................................................................................... 7
Using Your Food Safety Plan ...................................................................................................... 8
Train Your Staff......................................................................................................................... 8
Measure Food & Equipment Temperatures ......................................................................... 8
Resources..................................................................................................................................... 9
Appendix A – Beef Stew Recipe Based Food Safety Plan ..................................................10

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 Appendix B – Beef Stew Flowchart Style Food Safety Plan ...............................................11
Appendix C – Food Safety Plan Templates and Log Sheets ..............................................12
“No – Cook” Plan - for potentially hazardous foods / menu items .....................................13
“Cook – (Hold) - Serve” Plan - for potentially hazardous foods / menu items ...................14
“Cook – (Hold) - Serve” Plan with Leftovers - for potentially hazardous foods / menu
items ........................................................................................................................................15
“Cook – Chill - Serve” Plan - for potentially hazardous foods / menu items......................16
“Cook – Chill - Reheat - Serve” Plan - for potentially hazardous foods / menu items ......17
Temperature Monitoring Log (Multiple Units).....................................................................18
Temperature Monitoring Log (Single Unit with Corrective Action)...................................19
Cooling Log .............................................................................................................................20
Time/Temperature Log for Catered Events .........................................................................21

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Why are Food Safety Plans Beneficial?
A food safety plan contains written procedures that staff use to safely prepare food. The
benefits of the plan are to:

• reduce the risk of a foodborne illness

• ensure that food is handled in a consistent manner
• assist with employee training
• help reduce food waste in the establishment
• allow staff and management to control and maintain food safety

A basic Food Safety Plan uses the "HACCP" method. HACCP stands for "Hazard Analysis - Critical
Control Points". For the food safety plans to be effective, you will also need to ensure you are
following best practices in your standard operating procedures. These are often called
“prerequisite programs”.

Food Safety Plan Components

There are some standard steps or components that are common to food safety plans. Each is
important to help guide food handlers using the plan in identifying what the most important
steps are, how they need to be checked, what is the limit for safety and what actions to take if the
limits are not met.

1. Potentially Hazardous Foods

Describe the procedures to follow when handling any potentially hazardous foods that are
served in your establishment. Potentially hazardous foods are those that are capable of
supporting the growth of disease-causing microorganisms or the production of toxins.
These are usually foods that are considered perishable. Examples:
- Foods of animal origin (meat, fish, dairy, eggs, etc.)
- Foods of plant origin (vegetables, fruits, etc.) that have been cut or cooked
- Raw seed sprouts (alfalfa, bean sprouts, radish sprouts, etc.)
- Cooked starches (pasta, rice, etc.)
- Soybean proteins (soy milk, tofu, etc.)

2. Critical Control Points

For each potentially hazardous menu item, create a food safety plan using a step-by-
step procedure that identifies the critical control points.
Critical Control Points (Critical Steps): A Critical Control Point (CCP) is a step in the
preparation process where a food safety hazard can be controlled. Subsequent steps in
the preparation process will not eliminate the hazard if it is not controlled at this point.
Some items will have more than one CCP.
Clearly identify these steps for each potentially hazardous food item. Examples of CCPs:
- receiving - preparation - cooling
- storage - cooking - reheating
- hot holding
Not all steps are always considered critical. Some may be considered critical steps for
some menu items, but not other menu items. It depends on how the item is prepared.

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 3. Critical Limits
Critical Limit (Food Safety Standard): A Critical Limit is a measurable standard or limit
that must be met to control the food safety hazard at a Critical Control Point. Examples:
- cold storage temperature of 4°C or less
- final cook temperature of 74°C
- hot holding temperature of 60°C or more
- cooling food from 60ºC to 20°C in 2 hours and 20°C to 4°C in 4 hours

4. Monitoring the Steps

Describe how you will ensure that the critical limits are adhered to. Monitoring can
include measuring an internal temperature, visually assessing food, or observing
practices.

5. Taking Corrective Action

Determine action(s) required when a critical limit is not met. The corrective action must
eliminate the hazard or reduce it to an acceptable level. Some examples:
cook the product longer reheat the product discard the product

6. Putting the Components in a Template

An example plan is shown below that outlines typical steps in the food preparation
process. Each step shows the critical control points, potential hazards, critical limits,
monitoring procedures and corrective actions.

Critical Potential Critical Limits Monitoring Corrective Actions

Control Hazards (Food Safety Standards) Procedures
Points

Receiving Contamination Food is obtained from Verify with Return unsuitable food
of food approved sources supplier if in to the supplier
doubt
Growth of
pathogens Refrigerated food Check Return unsuitable food
temperature is temperature of to the supplier
4°C or less upon receipt food and record

Food is wholesome, free of Visually inspect Return unsuitable food

pests; packaging food and to the supplier
is undamaged packaging

Storage Growth of Perishable food is stored at Check Adjust temperature

pathogens 4°C or less temperature of setting or service the
food/cooler and unit
record
Move food to alternate
Store frozen food at -18°C storage unit;
Check
or less
temperature of
Discard food held
food/cooler and
above 4°C for more
record
than 2 hours

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 Critical Potential Critical Limits Monitoring Corrective Actions
Control Hazards (Food Safety Standards) Procedures
Points

Storage Growth of Thaw frozen food:

(continued) pathogens • In cooler/refrigerator
• Under cold Observe Modify practices;
running water thawing discard contaminated
• In microwave, just prior practice food
to use

Contamination Chemicals are stored Visually Modify practices;

of food below, away and inspect Discard potentially
separately from food food contaminated food
items storage
Foods are covered with areas
plastic wrap or food grade
material to prevent
contamination
Open canned foods are
transferred into food
grade containers.

Open bags of food are

resealed after use or
stored in pest proof
containers.

Preparation Contamination Sanitize food contact Observe Modify practices;

of food surfaces and practices discard contaminated
equipment prior to food
use

Practice good
employee hygiene:
Require rewashing of
• No ill employees hands if necessary
• Frequent hand
washing Ill workers to be
Observe Staff
• Cuts, burns and assigned non-food
abrasions treated handling duties or
and covered excluded from
• Clean clothing worn work
• Hair restrained
• No jewelry
• Clean fingernails

Cooking Survival of Cook food to an internal Check internal Continue cooking

pathogens temperature of: temperature at until the required
• 74°C the thickest part internal food
• Other established of the food temperature is
safe cooking reached
temperature*

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 Critical Potential Critical Limits Monitoring Corrective Actions
Control Hazards (Food Safety Standards) Procedures
Points

Hot Holding Growth of Hold potentially hazardous Check internal Adjust temperature
pathogens foods at or above 60°C temperature at setting or service unit;
the thickest part
of the food and Move food to alternate
record storage unit;
temperature

Discard food that is

held at less than 60oC
for more than 2 hours
discard food.

Cooling Growth of Cool foods: Check internal Discard food held

pathogens above 21°C but less
temperature of
60°C to 20°C in 2 hours; than 60°C for more
the food at
then from than 2 hours
various times
20°C to 4°C in 4 hours;
during cooling;
Total cooling time use a timer to Discard food held
should be 6 hours or ensure that food above 4°C but less than
less is cooled within 21°C for more than 4
the appropriate hours
Cooling methods: timeframe
• Use shallow
storage containers
• Use an ice bath
• Use an ice
wand

• Wait until food is cold

before covering

Reheating Survival of Reheat foods to 74°C Check internal Continue cooking until
pathogens temperature at the required
within 2 hours
the thickest part internal food
of the food temperature is
reached

Discard food that

takes more than 2
hours to reach 74°C

*See resources for further information on alternative cooking temperatures

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Types of Food Safety Plans
There are three types of food safety plans that can be used to control food safety hazards in your
establishment, recipe, flow chart and process based.

Recipe Based Food Safety Plans

Recipe based food safety plans incorporate the food safety plan components into a standard
recipe. Additional information, such as sanitation instructions can also be added if necessary.
See Appendix A for an example using the Beef Stew Recipe in the Ensuring Food Safety book.

Flowchart Based Food Safety Plans

Flowchart based food safety plans are often used in food manufacturing. They provide excellent
detail, but a separate flowchart is required for each item. This can be a challenge in
establishments where the menu changes on a regular basis.
An example of the Beef Stew recipe using a flow chart based food safety plan is shown in
Appendix B. A template is included at the end of this handout.

Process Based Food Safety Plans

The process based food safety plan involves grouping together menu items that are processed
in the same way. One plan can be applied to a number of different menu items. Some of the
common processes used to prepare foods include:
• No Cook: items such as salads, sandwiches
• Cook – Serve: items such as steaks, burgers, chicken strips
• Cook – Chill – Serve: items such as potato salad, chicken salad
• Cook – Chill – Reheat – Serve: items such as soups, pasta sauce
Process based food safety plan templates are included at the end of this handout.

Writing a Food Safety Plan

Choose the type of plan that is the easiest for you to use. Regardless of the style, the process for
developing the plan is the same.
1. Review your menu and identify all of the potentially hazardous items
2. For each item identify the:
ο critical control points
ο critical limit(s) for each critical control point
ο monitoring steps required for each critical limit
ο corrective actions required if a critical limit is not met
3. Include any other information necessary to control food safety hazards
4. Once you have the plan completed, use the checklist:

Food Safety Plan Checklist

 Does the food safety plan include all the potentially hazardous foods? Does
the plan content match the menu?

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  Are the CCPs included and appear correct?
 Are the critical limits included, measurable, and specific?
 Are the monitoring steps included in the food safety plan and are they
reasonable? Do employees have the tools needed to monitor?
 Are the corrective actions outlined for each CCP and are they appropriate to
control the hazard?

5. Fill in the templates and log sheets for your plan. There are various types provided in
Appendix C. You only need to prepare one type of food safety plan.

Using Your Food Safety Plan

Train Your Staff

Once your food safety plan is complete the next step is to put it into action. Use it to train food
handling staff, update the plan when changing recipes and have food handling staff review and refer
to it regularly.

Measure Food & Equipment Temperatures

Use a calibrated thermometer to measure food temperatures. The following table
suggests testing frequencies for different steps:
Storage & Handling Testing Frequency Comments
Coolers 1x per day or more Regularly check built in thermometers against a 2nd
thermometer known to be accurate (i.e.
recently calibrated)
Cold-holding 1x per day or more Check cooling inserts and foods held on ice
Hot-holding 1x per day or more Randomly check 1 food item in each holding unit 2
hours after commencement of hot-holding
Cooling Every 2-3 months Check cooling methods for each food when Food
Safety Plan is first started*
Cooking/Re-heating 1x per month Check cooking and reheating methods for each food
item when Food Safety Plan is first implemented*
* If the recipe or volume of a food is altered, cooking & cooling methods need to be re-tested

If a problem is discovered, take immediate action to correct it.

We recommend recording both temperatures and any corrective actions taken. Log sheets
are included at the end of this handout to assist with record keeping. We suggest keeping
temperature records for three months.
Review the food safety plan periodically to ensure that it is complete and matches the menu.
Specialty foods or styles of preparation such as sous-vide, confit, raw seafood, fermented foods, in
house canning and bottling require a more detailed Food Safety Plan. Consult with your
Environmental Health Officer.
For additional Food Safety resources and templates please visit:
http://www.foodsafe.ca/resources.html

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Resources
1. Ensuring Food Safety-Writing Your Own Food Safety Plan the HACCP Way, BCCDC (2009):
http://www.bccdc.ca/resource-
gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/
Food/EnsuringFoodSafetyHACCPWay.pdf

2. Food Retail and Food Services Code, CFISIG (2016):

http://www.hss.gov.yk.ca/pdf/foodservicescode.pdf
3. Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators
of Food Service and Retail Establishments, FDA (2006):
http://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006811.htm

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 Appendix A – Beef Stew Recipe Based Food Safety Plan

Beef Stew Recipe Based Food Safety Plan

Ingredients Weights and Measures

Stewing beef (pre-cooked) 2.5 kilograms
Beef stew base, Beef 1 can (each)
consommé, Beef gravy
Vegetables (frozen) 2 packages
Seasoning 1 packet
Water 5 litres

PREPARING
1. Pour beef stew base, beef consommé, and beef gravy into stockpot.
Add water and seasoning. Stir with wire whisk until all seasoning is
dissolved.

COOKING

2. Preheat stove. Begin heating beef stew mix.

3. Break up any clumps in the frozen vegetables. Add to the beef stew
mix. Stir with long-handled spoon.
Critical Step 4. Add cooked stewing beef and stir. Continue heating beef stew until
74°C (165°F) or hotter is reached for at least 15 seconds. Simmer for
30 minutes.

SERVING AND HOLDING

5. Serve immediately, or

Critical Step 6. Hold beef stew at 60°C (140°F) or hotter in hot hold unit, and cover
if possible. Do not mix new product with old. Reheat to 74°C (165°F)
if stew is less than 60°C (140°F) for 2 hours or less. If more than
2 hours, discard.

COOLING
Critical Step 7. Cool in shallow pans with a product depth not to exceed 2 inches.
Product temperature must reach 20°C (70°F) within 2 hours and
then reach 4°C (40°F) within 4 hours (6 hours total). Stir frequently.
Discard product that is not cooled to 4°C in 6 hours.

8. Store at a product temperature of 4°C (40°F) or colder in the cooler.

Cover.

REHEATING

Critical Step 9. Reheat beef stew to a product temperature of 74°C (165°F) or

hotter for at least 15 seconds within 2 hours - one time only.

Sanitation Instructions:
Measure all temperatures with a cleaned and sanitized thermometer. Wash hands before handling food,
after handling raw foods, and after any activity that may contaminate hands. Wash, rinse, and sanitize all
equipment and utensils before and after use. Return all ingredients to refrigerated storage if
preparation is delayed or interrupted.

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 Appendix B – Beef Stew Flowchart Style Food Safety Plan

Flowchart Potential CCP Critical Limits Monitoring Corrective

Hazard Steps Actions
Receiving Contamination; No PHFs must be Check Reject load if
⇓ Growth of below 4°C temperature above 4°C
pathogens (40°F). Visual inspection. (40°F), or if
contamination
is seen.
Refrigeration Growth of No Maintain below Check food and Lower the
⇓ pathogens 4°C (40°F). air temperature cooler
every 4 hours. temperature
setting.
Preparing Contamination No Use of clean Ensure all Inform
⇓ utensils. utensils and dishwasher if
mixing pots are any utensils/
clean before use. pots are not
clean.
Cooking Pathogen Yes Heat to 74°C Check stew Continue
⇓ survival (165°F) or hotter temperature heating until
and hold for at (sanitized 74°C (165°F)
least 15 thermometer) or hotter for
seconds before serving/ 15 seconds.
holding.
Holding Growth of Yes Minimum Check stew Reheat to
⇓ pathogens temperature of temperature in 74°C (165°F) if
60°C (140°F) hot hold unit stew is less than
every 2 hours 60°C (140°F) for
(sanitized 2 hours or less. If
thermometer). more than 2
hours,
discard.

Cooling Growth of Yes 60°C (140°F) to Check Discard if

⇓ pathogens 20°C (70°F) temperature time/
within 2 hours (sanitized temperature
AND then 20°C thermometer) of standards not
(70°F) to 4°C cooling stew. met.
(40°F) within 4
hours
Reheating Pathogen Yes Heat to 74°C Check Discard if
survival (165°F) or hotter temperature time/
and hold for at (sanitized temperature
least 15 thermometer) of standards not
seconds. heating stew met.
Heating must every hour.
be done within
2 hours

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 Appendix C – Food Safety Plan Templates and Log Sheets

Food Safety Plan Templates

• Single Menu Item Template
• “No – Cook” Plan - for potentially hazardous foods / menu items
• “Cook – (Hold) - Serve” Plan - for potentially hazardous foods / menu items
• “Cook – (Hold) - Serve” Plan with Leftovers - for potentially hazardous foods / menu items
• “Cook – Chill - Serve” Plan - for potentially hazardous foods / menu items
• “Cook – Chill - Reheat - Serve” Plan - for potentially hazardous foods / menu items

Log Sheets
• Temperature Monitoring Log (Multiple Units)
• Temperature Monitoring Log (Single Unit with Corrective Action)
• Cooling Log

Menu Item:

Flowchart Potential CCP Critical Monitoring Corrective

Hazard Limits Steps Actions

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 “No – Cook” Plan - for potentially hazardous foods / menu items

Step Critical Critical Limit Monitoring Method Corrective Action

Control
Receiving Yes 4 °C max., good condition check food temp Reject food
⇓

Storing Yes 4 °C max., good condition check cooler & food Adjust cooler, discard food if
⇓ temp daily above 4 °C for more than
2 hrs. or unknown time.
If food is warmer than 4 °C for
less than 2 hours transfer
food to another cooler which
is less than 4 °C

Preparati on Yes Clean hands; use of observe practices Modify practices; discard
⇓ clean/saniti zed equipment*; no food if contamination
cross- contamination occurs

Cold Holding Yes 4 °C maximum check cooler & food Adjust cooler, discard food if
⇓ temp above 4 °C for more than
2 hrs.

*Sanitation Steps: clean and sanitize food contact surfaces and display units after use. Clean and sanitize cooler
surfaces weekly or more often, as necessary. See Sanitation Plan for more details.

This Plan applies to the following menu items:

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 “Cook – (Hold) - Serve” Plan - for potentially hazardous foods / menu items
Step Critical Critical Limit Monitoring Method Corrective Action
Control
Receiving No 4 °C max., good condition check food temp Reject food
⇓

Storing No 4 °C max., good condition check cooler & food Adjust cooler, discard food if
⇓ temp daily above 4 °C for more than 2 hrs.
or unknown time.
If food is warmer than 4 °C for
less than 2 hours transfer food to
another cooler which is less than
4 °C
Preparati o No Good hygiene; use of observe practices Modify practices; discard food
n clean/sanitized if contamination occurs
⇓ equipment
Cooking Yes 74 °C min. check food temp or Adjust cooking time and/or
⇓ or proper temp for food type use visual indicator temperature

Hot Yes 60 °C minimum check food temp Discard food after 2 hours
Holding
⇓

This Plan applies to the following menu items:

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 “Cook – (Hold) - Serve” Plan with Leftovers - for potentially hazardous foods / menu items

Step Critical Control Critical Limit Monitoring Method Corrective Action

Point
Receiving No 4 °C max., good condition check food temp Reject food
⇓
Storing No 4 °C max., good condition check cooler & food temp Adjust cooler, discard food if
daily above 4 °C for more than
2 hrs. or unknown time.
If food is warmer than 4 °C
for less than 2 hours transfer
food to another cooler which is
less than 4 °C

Preparation No Good hygiene; use of observe practices Modify practices; discard

⇓ clean/sanitized equipment food if contamination
occurs
Cooking Yes 74 °C min. check food temp or use Adjust cooking time and/or
⇓ or proper temp for food type visual indicator temperature

Hot Holding Yes 60 °C minimum check food temp Discard food after 2 hours
⇓

If leftovers, then:
Cooling Yes cool quickly to 20 °C in 2 hrs. & check food temp in Discard Food; alter cooling
⇓ to 4°C in 4 hrs. warmest spot at 2 and 4 methods
hours
Reheati ng* Yes quickly to 74 °C check food temp Adjust reheating time and/or
⇓ temperature

Hot holding Yes 60 °C minimum check food temp Discard if food less than
⇓ 60°C for more than 2 hrs.

Discard

This Plan applies to the following menu items:

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 “Cook – Chill - Serve” Plan - for potentially hazardous foods / menu items

Step Critical Critical Limit Monitoring Method Corrective Action

Control
Receiving No 4 °C max., good condition check food temp Reject food
⇓

Storing No 4 °C max., good condition check cooler & food Adjust cooler, discard food if
⇓ temp daily above 4 °C for more than
2 hrs. or unknown time.
If food is warmer than 4 °C for
less than 2 hours transfer
food to another cooler which
is less than 4 °C

Preparati on No good hygiene; use of observe practices Modify practices; discard

⇓ clean/sanitized food if contamination
equipment occurs
Cooking Yes 74 °C min. check food temp or Adjust cooking time and/or
⇓ (or proper temp for food type) use visual indicator temperature

Cooling Yes cool quickly to 20 °C in 2 hrs. & to check food temp Discard Food; alter cooling
⇓ 4 °C in 4 hrs. in warmest spot methods
at 2 and 4 hours

Preparati on Yes Clean hand/gloves; clean observe practices Modify practices

⇓ equipment; no cross-
contamination

Cold Storage Yes 4 °C maximum check food temp Adjust cooler, discard food if
⇓ above 4 °C for more than 2 hrs.

This Plan applies to the following menu items:

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 “Cook – Chill - Reheat - Serve” Plan - for potentially hazardous foods / menu items
Step Critical Critical Limit Monitoring Method Corrective Action
Control
Receiving No 4 °C max., good condition check food temp Reject food
⇓

Storing No 4 °C max., good condition check cooler & food Adjust cooler, discard food if
⇓ temp daily above 4 °C for more than
2 hrs. or unknown time.
If food is warmer than 4 °C
for less than 2 hours transfer
food to another cooler which
is less than 4 °C

Preparati o No good hygiene; use of observe practices Modify practices; discard

n clean/sanitized equipment food if contamination
⇓ occurs
Cooking Yes 74 °C min. check food temp or Adjust cooking time
⇓ (or proper temp for food type) use visual indicator and/or temperature

Cooling Yes cool quickly to 20 °C in 2 hrs. & to check food temp in Discard Food; alter cooling
⇓ 4°C in 4 hrs. warmest spot at 2 methods
and 4 hours
Reheating* Yes quickly to 74 °C check food temp Adjust reheating time
⇓ and/or temperature

Hot Yes 60 °C minimum check food temp Discard if food less than
Holding 60°C for more than 2 hrs.
⇓
Note:
* Ensure leftovers are reheated only once – remaining product to be discarded. Do not mix leftovers with fresh foods.

This Plan applies to the following menu items:

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Temperature Monitoring Log (Multiple Units)
Month:

Unit

Date o o o initials o C initials o C initials o C initials o C initials

C initials C initials C
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31

Monitoring: Corrective Action:

Required temperatures are as follows: Apply following action as appropriate:
• coolers: at or below 4°C • Adjust temperature setting
• freezers: at or below -18°C • Have unit serviced
• reheat/cook: above 74°C or as per food • Move food to alternate storage unit
safety plan • Discard food held above 4°C for
• hot holding: above 60°C more than 2 hours

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Temperature Monitoring Log (Single Unit with Corrective Action)
Month:

Unit

Date o initials Corrective Action

C
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31

Monitoring: Corrective Action:

Required temperatures are as follows: Apply f ollowing action as appropriate:
• coolers: at or below 4°C • Adjust temperature setting
• f reezers: at or below -18°C • Have unit serviced
• reheat/cook: above 74°C or as per food • Move f ood to alternate storage unit
saf ety plan • Discard f ood held above 4°C f or more than
• hot holding: above 60°C 2 hours

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Cooling Log

Date Food Item Temperature (°C) Total Corrective

cooling Actions
After After complete (if total cooling not
Initial 2 6 in 6 complete in 6 hours or
hours hours hours or less)
less (Y/N)

Cooling Procedure
Cool foods as follows:

60°C to 20°C in 2 hours; then from 20°C to 4°C in 4

hours; (Total cooling time should be 6 hours or less)

Good practices include:

• Shallow storage containers
• Use an ice bath
• Use an ice wand

Wait until food is cold before covering

Monitoring:
• Check cooling methods every 2-3 months or when Food Safety Plan is first started

Corrective Actions:
• Discard food held above 20°C but less than 60°C for more than 2 hours
• Discard food held above 4°C but at or below 20°C for more than 4 hours

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Time/Temperature Log for Catered Events
Catering Company:_____________________________________________________________

Event Location:________________________________________________________________

Name of Event________________________________ Date of Event:____________________

Address: ___________________________________________________

Record all potentially hazardous foods served at the event. Indicate times as am/pm and temps as
either F or C

Food or Departure Temp Arrival Time Serving Temp. Comments

Beverage Time Time
Item

Transportation Hot Holding Cold Holding

If food is between 4o C (40o F) If food is less than 60o C (140o F) If food is greater than 4o C (40o F)
and 60o C (140o F) for more than 2 for less than 2 hours, reheat food for longer than 2 hours, or for an
hours, discard food. to 74o C (165o F) and increase unknown time, discard the food.
If food is between 4o C (40o F) equipment temperature control If food is greater than 4o C (40o F)
and 60o C (140o F) for less than 2 until a temperature of greater for less than 2 hours, transfer
hours: than 60o C (140o F) is maintained. food to a cooler that is less than
Hot Foods – reheat rapidly to at Reheat food only once. 4o C (40o F).
least 74o C (165o F) and maintain If food is less than 60o C (140o F)
at hotter than 60o C (140o F) for more than 2 hours, discard
Cold Foods – transfer to a cooler food
and maintain at less than 4 o C
(40o F)

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