Gourmet Salad Bar Temperature and Time Log
by David Knighton, from the Community
Use this customizable checklist to record daily temperatures and holding times for salad and hot bars. Track cold holding at 40 F or below and hot holding at 145 F or above across scheduled checks such as 11:00 am, 3:00 pm, and 7:00 pm. Log items like salads, dressings, soups, and hot sides, capture corrective actions, and maintain food safety compliance. Ideal for restaurants, buffets, and delis to standardize HACCP practices and ensure consistent monitoring.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.