Hot And Chilled Holding Record

Hot and Chilled Holding

Printed on Orange paper. This record may if required include a section for chilling e.g. Chilled cooked meats or desserts prepared on the premises.

The Hot and Chilled Holding Record layout

The cover page indicates the start and end date for this particular book.
The last page of the record book can have the Requirements and Corrective Actions that should be taken in the event of a problem.

Page Header - Name of book and Name and address of Premises

Date -  All dates are pre-entered clearly displaying Day and Date.

The record is divided into 2 separate sections

Hot Holding

Hot Food - The product being checked
First and Second Check (a facility is provided to record a check of the product twice)
Time - The time the check is carried out.
Temp - The temperature as measured with a calibrated thermometer    
Sig - A column to for the person who completed the check to sign that it is completed.

Chilled Holding

Hot Food - The product being checked
First and Second Check (a facility is provided to record a check of the product twice)
Time - The time the check is carried out.
Temp - The temperature as measured with a calibrated thermometer    
Sig - A column to for the person who completed the check to sign that it is completed.
Corrective Action - A column to enter action taken if a unit is found to be outside limits.

Page footer carries critical limits (in accordance with IS340/2007 or IS341/2007)