HACCP Form A-1

DAILY TEMPERATURE LOG - HOT AND COLD

(Valid thru 12/31/2018)

Meal Period
File this document for three (3) months
Minimum 2 hot, 2 cold per meal period
(1) Cooking / Reheating (2) Holding Temperature
(internal temp.)
Re-heated foods must be at or above 165° (74°C) within two hours Hot Foods at or above 135° F (
of the starting process. Cold Foods at or below 41° F

Date Food Item Start Time End Time Temp (1) Initials Time Temp Cold or Hot Food
Corrective Product
Action Code

(1) Minimum Internal Temperature for Cooking Raw Foods (2) Corrective Action
Poultry (Solid & Ground) 165° F (74° C) A) No corrective action needed
Pork, Game 145° F (63° C) B) Continued cooking to proper temp.
Roast Beef (hold 2 hrs.) 130° F (54° C) C) Chilled to proper temp.
Veal, Lamb 145° F (63° C) D) Reheated to proper temp.
Ground Meats (except poultry) 155° F (68° C) E) Discarded
Seafood 145° F (63° C)
Stuffed Foods (Meats, Pasta) 165° F (74° C)
Egg Dishes 145° F (63° C)
Eggs for hot holding 155°F (68° C)

Marriott International, Inc

All contents are proprietary and confidential.
 Outlet

eratures

135° F (57° C)
w 41° F (5°C)

(2) Initials
Corrective
Action Code

Marriott International, Inc

All contents are proprietary and confidential.