When must food and equipment temperatures be recorded?

Recording food and equipment temperatures throughout the day is essential for maintaining food safety and ensuring the proper storage conditions for perishable items. Regular monitoring helps identify any fluctuations that could lead to unsafe temperatures, reducing the risk of foodborne illnesses.

By consistently checking temperatures during operational hours, staff can respond promptly to any issues, such as equipment malfunction or improper food handling, facilitating immediate corrective actions. This practice ensures that food remains at safe temperatures for consumption and that equipment operates within required parameters.

Recording at specific times or intervals, such as at the end of the day, before and after shifts, or every two hours, may not provide a comprehensive understanding of temperature fluctuations that can occur throughout the day. Continuous monitoring is key to effective food safety management.