The document is a temperature monitoring chart for hot and cold food items over a week, requiring users to circle the days of the week. It outlines recommended internal temperatures for cold foods (41°F or below), hot foods (140°F or above), and reheated foods (165°F or above), with a note to check local regulations. Users are instructed to use a sanitized stem thermometer for spot checks of internal food temperatures.

1. Hot / Cold Food Temperature
Monitoring Chart #1
i
Week of: Circle the day of the week Circle the day of the week
__________________ Day 1: M - T- W- TH -F- SA- SU Day 2: M -T - W- TH- F- SA- SU
Menu Items AM Temps. PM Temps. AM Temps. PM Temps.
Time 7 9 11 1 3 5 7 9 11 1 3 5
Cold Food
Time 7 9 11 1 3 5 7 9 11 1 3 5
Hot Food
* Spot check internal food temps. with a sanitized stem thermometer
 Recommended internal temperature of COLD FOODS 41 F or below (2012 FDA Food Code)
 Recommended internal temperature of HOT FOODS 140 F or above F, but some
states have not adopted the lower hot hold temp.—check local regulations)
 Recommended internal temperature of REHEATED FOODS 165 F or above in 2 hours or less
Check local food regulations to confirm your requirements