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State of Florida Department of Business and Professional Regulation
Division of Hotels and Restaurants www.hospitalityeducation.org
COOKING TEMPERATURE MONITORING CHART Establishment Name:
Product Type
Critical Limits:
Date:
Time
Temp
Poultry: Ground Beef: Eggs, Fish, Beef, Pork:
Corrective Action
165 °F for 15 seconds 155 °F for 15 seconds 145 °F for 15 seconds
Whole Roasts: Other Foods: Reheated Foods:
Initials
130 °F for 121 minutes 145 °F for 15 seconds 165 °F for 15 seconds
Corrective Action: Continue cooking until critical limit is reached.
DBPR Form HR 5030-074
MyFlorida.com
2001 October 03