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Topic: Workplace

Weekly hot holding record
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Weekly hot holding record

Weekly hot holding record

If you are keeping food hot which you intend to sell or provide as part of a paid-for service, you have a legal duty to ensure it is safe. Use our form to record the foods core temperature during hot holding.

Why is this important?

Poor temperature control can lead to the rapid growth of food poisoning bacteria. Not only must temperatures be monitored, but a record kept to demonstrate that you are controlling hazards in an effective manner.

Records are required for food which is kept hot. To help you accomplish this use our Weekly Hot Holding Record.

Using the form

Once completed retain the document for a period of at least twelve months. If, within that period, you have not had a visit from an environmental health officer, extend the retention period until after they have completed their next inspection.

If additional space is needed per week, continue on a second or third sheet where necessary, ensuring each week’s records are kept together. For added assurance you may wish to keep both the original hard copy along with an electronic back up.

At the bottom of our document we have provided space for any relevant additional information. Plus, there is space for the manager/supervisor to confirm they have checked the document and when.

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