STEP 2 · YOUR HACCP RECORD
INCOMPLETE - NOT VALID
HACCP Temperature Monitoring Record
Monitoring record draft · not an inspection result or certification
Verdict
◇ Awaiting input - complete Step 01 on the left to calculate
Enter the facility details and at least one temperature reading.
Blockers
Temperature ledger
| Item | Check | Reading | Reference | Result |
|---|---|---|---|---|
| - | ||||
| - | ||||
| - | ||||
| - | ||||
Reference-range comparison
| Check | Limit | Out |
|---|---|---|
| Cold holding | ≤ 41°F | - |
| Hot holding | ≥ 135°F | - |
| Cooling stage 1 | ≤ 70°F by 2 h | - |
| Cooling stage 2 | ≤ 41°F by 6 h | - |
Cooling-stage progress
- No cooling checkpoints logged.
Corrective actions & evidence
- No corrective action required.
Next actions
Derivations
Show the math
°F = °C × 9/5 + 32. Readings are rounded to 0.1°F before comparison. Cooling elapsed time = checkpoint time − cooling start (an overnight batch adds 24 h).
- -
Assumptions & local authority
- Reference ranges follow the FDA Model Food Code: cold holding at 41°F or lower, hot holding at 135°F or higher, cooling from 135°F to 70°F within 2 hours and to 41°F or lower within 6 hours total.
- A holding reading 5°F or more outside its limit is treated as a critical deviation.
- Your local health authority rules and your facility’s approved HACCP plan control where they differ. This record documents monitoring; it is not an inspection result and does not certify compliance.
Sign-off
Monitored by -
Manager review (signature)
Service date -
Review date