Time and Temperature Logs: Environmentalists can require time and temperature logs to be maintained. The logs simply require temperatures to be recorded at least every two hours and this record maintained on file. Buffets, barbecue operations, and other places where potentially hazardous foods are held are most likely to have this mandate. This would include foods held in the kitchen and front of the house service. Hot foods must be maintained at 135°F or above and cold foods at 41°F or lower. Even if the health department does not require that you maintain these logs, it is good practice to make sure that food temperatures are being checked and documented, and the food is being kept above 135°F or below 41°F.
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