Restaurant food safety guides

What the food code asks of a restaurant kitchen, in plain words, with the numbers and the records an inspector looks for. Each guide names its sources. If you want ready-made sheets, start with the free temperature logs.

Plans

• HACCP plan for a restaurant: what goes in it and how to write one. Whether you need one, the seven steps, and a worked chicken example.

Logs and holding temperatures

• Restaurant temperature log sheet: what to record and how often. Columns, limits, filled-in rows and corrective-action wording.
• Hot holding temperature: 135°F or 140°F. Which number applies, why a steam table reads low, and what to do about it.
• Cold holding temperature: the 41°F rule. What it covers, why coolers creep up, and the response plan.