HACCPLAN

Hot + cold holding log

One row per holding station per check. Hot ≥135°F. Cold ≤41°F. Check at start of holding and every 4 hours.

HACCPLAN-TL-HCH-01
v1.0
haccplan.com

Facility name

Period

Manager on duty

Threshold / authority

Hot ≥135°F · Cold ≤41°F · FDA Food Code §3-501.16(A)(1) hot · §3-501.16(A)(2)(b) cold · If hot food falls below 135°F or cold food rises above 41°F, you have 4 hours (counted from when temp left the safe zone) to reheat to ≥165°F, return to cold ≤41°F, serve, or discard.

Date	Time	Item / station	H / C	Required (°F)	Actual (°F)	OK?	Corrective action	Initials

Weekly supervisor verification

I have reviewed this log for the period above and confirm that any out-of-range readings have a documented corrective action.

Supervisor signature

Week ending

Date signed