Declared Event Temperature Log for Potentially Hazardous Foods

Declared Event Temperature Log for Potentially Hazardous Foods

Temperature logs must be kept for all potentially hazardous food prepared prior to, and during, the event. Regular temperature checks during transport, storage and display of food must be done and recorded in the log.

Potentially hazardous foods (e.g. dairy, meat, salads, cooked rice, etc) need to be kept at certain temperatures to minimise the growth of bacteria that can cause illness. To keep potentially hazardous food safe, it is important to keep hot food at 60oC or above and cold food at 5oC or below.

Example: Please see the examples below to assist in monitoring both hot and cold food throughout the event. Additional information is provided in italics to assist in understanding the examples. If you have any questions please contact the Health Protection Service during business hours on 6205 1700 or ask the Public Health Officer who will be conducting food safety inspections during the event.

Date / Time / Food / Temp / Action taken if temperature is not appropriate / Initials
8/6/16 / 8:00am / Example of food cooked at a registered premises
Beef and Vegetable Curry, (in fridge at commercial kitchen) / 5oC / N/A(Curry is within the correct temperature and no corrective action required). / LH
8/6/16 / 8:30am / Curry (arrived at event) / 8oC / Curry heated on gas stove to 70oC by 8:50am and placed into Bain Marie. / LH
8/6/16 / 8:30am / Example of stored food at event
Raw Chicken Skewers (in Esky)
Note: All stored cold food should be check and recorded. / 12OC / Additional ice added to the esky (or ice placed between trays of skewers to reduce temperature / Additional esky used to allow more ice to be placed around the chicken). Recheck temperature in 30 minutes. / LH
8/6/16 / 9:00am / Raw Chicken Skewers (in Esky) / 3oC / N/A (Chicken temperature is now below 5oC, ensure lid of esky is closed after each use and monitor ice levels, recheck temperature in 2 hours). / LH
8/6/16 / 9:00am / Beef patties in fridge / 20oC / Air flow checked in fridge (not over stocked, air can circulate around products and between shelves, minimise opening of door) Recheck in 30 minutes. / JR
8/6/16 / 9:30am / Beef patties in fridge(recheck) / 120C / Reduce stock in fridge (some items may need to be removed such as drinks and items that not requiring temperature control, may need to consider additional cold storage such as eskies and ice) Recheck in 30 minutes. / JR
8/6/16 / 10:00am / Beef patties in fridge(recheck) / 4.50C / N/A (Temperature has now reduce to 5 or below, no further action is required). / JR
8/6/16 / 10:00am / Examples of ready to eat food at the event
Rice in Bain Marie / 52oC / Rice stirred (to distribute heat) and lid replaced. Temperature of Bain Marie increased. Recheck in 30 minutes. / LH
8/6/16 / 10:30am / Rice in Bain Marie(recheck) / 82oC / N/A (Temperature is above 60oC, no action is required – monitor again in 1-2 hours). / AS
8/6/16 / 1.30pm / Caesar Salad in display / 9oC / Placed on display at 1.30pm, Ice placed around the salad and doors on display closed. Recheck in 30 minutes. / AS
8/6/16 / 3.00pm / Cooked Prawn skewers / 63oC / N/A (Temperature is above 60oC, no action is required – monitor again in 1-2 hours if not sold). / AS
8/6/16 / 3.00pm / Chopped Fruit Salad / 4.90C / N/A (Temperature is below 5oC, no action is required – monitor again in 1-2 hours if not sold). / JR
8/6/16 / 10:00pm / Mayonnaise / 8.5oC / Placed in tray with ice (or back into the fridge, you may need to use smaller containers or squeeze bottles to help keep the temperature below 5oC) recheck in 30 minutes. / LH
8/6/16 / 10.30pm / Mayonnaise / 10.5oC / Product disposed of (if there is no record of the product being in temperature control and actions have not reduced the temperature to below 5oC the product should be disposed). / LH
Date / Time / Food / Temp / Action taken if temperature is not appropriate / Initials
Date / Time / Food / Temp / Action taken if temperature is not appropriate / Initials

To keep potentially hazardous food safe, it is important to keep hot food at 60oC or above and cold food at 5oC or below