cooking temperature monitoring chart


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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