Rio Grande City CISD
Child Nutrition Services / DAILY FOOD ON SITE KITCHEN TEMPERATURE LOG / Date: ______

MINIMUM INTERNAL TEMPERATURE REQUIREMENTS FOR COOKING RAW FOODS

A. Poultry (solid & ground): 165°F C. Roast Beef: 145°F E. Grounds Meats (except poultry): 155°F G. Stuffed Foods: 165°F

B. Pork: 155°F D. Veal, Lamb, Other Red Meats: 145°F F. Seafood: 145°F H. Past. Egg Dishes: 145°F

Holding or Receiving Temps: Hot foods 135°F or above / Cold Foods 41°F or below

Product Name / Cooking Temp / Holding Temp / Holding Temp / Corrective Actions
BREAKFAST / Time / Temp / Initials / Time / Temp / Initials / Time / Temp / Initials / Time / Temp / Initials / Time / Temp / Initials / Action Taken
Milk
Juice
LUNCH
Milk
HOLDING TIME/TEMPERATURE REQUIREMENTS
Hot Foods: Hold at 135°F or Above
Cold Foods: Hold at 41°F or below
COOLING TEMPERATURE REQUIREMENTS
Cool food from 135°F to 70°F in 2 hours in shallow pan and from 70° to 41°F in 4 additional hours or less / REHEATING REQUIREMENTS
Reheat Foods to 165°F within 1 hour / Product being Cooled / Stage 1 Time & Temp / Stage 2 Time & Temp / Initial
1.
2.
3.
4.

Daily Food Temp Log Rev 12/3/08