The Time and Temperature Log: What Inspectors Actually Look For
Building a defensible time and temperature log
A time and temperature log is not a compliance decoration. It is the only written evidence that your operation was actively controlling TCS food during the hours nobody was watching.
Log the thermometer reading, the item, the time, and the initials of the person who took it.
Record corrective action when a reading is out of range: what you did, when, and who verified it.
A log with no out-of-range entries for a year is a red flag, not a perfect record.
Keep logs for the period your jurisdiction requires, typically 90 days to 6 months.
The four numbers the exam tests
Cold holding: 41 F (5 C) or lower.
Hot holding: 135 F (57 C) or higher.
Cooking poultry, stuffed items, reheated food: 165 F (74 C) for 15 seconds.
Cooling: 135 to 70 F within 2 hours, then 70 to 41 F within 4 more hours.
Free 580-question ServSafe Manager practice bank with a per-domain weakness map.