This daily checklist helps food service teams record hot holding temperatures at scheduled intervals and document corrective actions. Capture temperatures at 9am, 11am, 1pm, 3pm, and 5pm, note reasons when readings fall outside required margins, and track any wastage and items discarded. Use it to support HACCP compliance, reduce risk of foodborne illness, and maintain consistent service quality across restaurants, cafes, and catering operations.
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