Template

Yellow Book: Thermodyne Hot Hold Daily Checklist

by Lucy Tape, from the Community

Use this daily Yellow Book checklist to support safe hot holding with Thermodyne equipment. Record whether the unit is in use, log temperatures for items like sausages and bacon, capture who conducted the check and when, and maintain kitchen compliance. Designed for food service teams to streamline routine checks and keep hot-held food safe and ready to serve.

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With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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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.

Template
Yellow Book Buffet Temperature Check
Use this Yellow Book buffet temperature check template to log buffet hot-holding temperatures and times during service. Capture date, location, preparer, temperature readings, and timestamps, then add a signature for accountability. This simple checklist helps kitchen teams verify safe serving conditions, support HACCP and food safety requirements, and keep buffet operations consistent and compliant.
by Jade Campion, from the Community
Downloads: 0
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Template
Yellow Book Weekly Kitchen Deep Clean Checklist
This Yellow Book weekly deep clean checklist standardizes back-of-house sanitation for restaurants and commercial kitchens from Monday to Friday. It covers fryers, dishwashers, cookers, char grills, bun toasters, thermodyne units, service fridges and freezers, microwaves, walk-in fridge and freezer, front and back lines, shelving, walls, skirting, floors (deck scrubbing), waste oil storage, locker rooms, canopies and filters, and the service lift. Each task includes guidance on expected cleanliness, photo evidence prompts, reasons for non-completion, and sign-off to ensure accountability and food safety compliance.
by Jade Campion, from the Community
Downloads: 0
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Template
Cooking and Hot Holding Temperature Checklist
This cooking and hot Holding temperature checklist confirms that food is cooked and held at safe temperatures to prevent pathogen growth, waste, and guest complaints. Use this checklist to record temperatures, verify corrective actions, and demonstrate compliance with food safety and HACCP requirements.
by SafetyCulture
Downloads: 0
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Template
Yellow Book Cold Equipment Temperature Checks Morning
This Yellow Book checklist supports morning cold equipment temperature checks across fridges and freezers. Staff are instructed to measure internal product temperatures, not rely on external displays, and to sterilize probes before and after use. The form captures readings for multiple units, confirms whether each is within the correct range, and records completion details. It helps standardize food safety routines, maintain cold chain compliance, and quickly flag any equipment issues for action.
by Lucy Tape, from the Community
Downloads: 30+
Get

Yellow Book Buffet Temperature Check

Use this Yellow Book buffet temperature check template to log buffet hot-holding temperatures and times during service. Capture date, location, preparer, temperature readings, and timestamps, then add a signature for accountability. This simple checklist helps kitchen teams verify safe serving conditions, support HACCP and food safety requirements, and keep buffet operations consistent and compliant.

by Jade Campion, from the Community

Get

Template

Yellow Book Weekly Kitchen Deep Clean Checklist

This Yellow Book weekly deep clean checklist standardizes back-of-house sanitation for restaurants and commercial kitchens from Monday to Friday. It covers fryers, dishwashers, cookers, char grills, bun toasters, thermodyne units, service fridges and freezers, microwaves, walk-in fridge and freezer, front and back lines, shelving, walls, skirting, floors (deck scrubbing), waste oil storage, locker rooms, canopies and filters, and the service lift. Each task includes guidance on expected cleanliness, photo evidence prompts, reasons for non-completion, and sign-off to ensure accountability and food safety compliance.

by Jade Campion, from the Community

Get

Cooking and Hot Holding Temperature Checklist

Template

Cooking and Hot Holding Temperature Checklist

This cooking and hot Holding temperature checklist confirms that food is cooked and held at safe temperatures to prevent pathogen growth, waste, and guest complaints. Use this checklist to record temperatures, verify corrective actions, and demonstrate compliance with food safety and HACCP requirements.

by SafetyCulture

Get

Template

Yellow Book Cold Equipment Temperature Checks Morning

This Yellow Book checklist supports morning cold equipment temperature checks across fridges and freezers. Staff are instructed to measure internal product temperatures, not rely on external displays, and to sterilize probes before and after use. The form captures readings for multiple units, confirms whether each is within the correct range, and records completion details. It helps standardize food safety routines, maintain cold chain compliance, and quickly flag any equipment issues for action.

by Lucy Tape, from the Community

30+

Get

Yellow Book: Thermodyne Hot Hold Daily Checklist

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