Food safety danger zone is the range where bacteria grow, and in the UK the FSA's guidance cited below gives the figures. The Food Standards Agency's cooking-your-food guidance, cited below, gives the danger zone as between 8 and 63°C, where bacterial growth occurs, and says leftovers must be cooled and put in the fridge within two hours and eaten within 48 hours. The same guidance gives the cooking standard as 70°C for 2 minutes, or the equivalents it lists, 75°C for 30 seconds among them. Three records show a kitchen kept food out of the zone: storage below it, holding above it, cooling through it within the time. The danger zone temperature log planner on this site prints the three, free and without an account.
Storage
Fridges and freezers read on the plan's schedule against the limit printed on the sheet, with the action when a reading is over and the recheck after it. The temperature log planner on this site prints the record sized to the appliances and the checks per day.
Holding
Hot food probed at the thickest part above the zone's upper figure through service, at the intervals the plan sets, and recorded with the time and initials on the hot food temperature check on this site. A reading under is the plan's corrective action, recorded.
Cooling
Leftovers into the fridge within the FSA's two hours, the start and finish times recorded with the result; the record most kitchens lack and the one the inspector asks about when the menu has cooked-and-cooled items. The planner prints the cooling sheet with the others.
Keeping the three
Every trading day, with the corrective actions. ProbeLedger Pro keeps them; the planner prints them. FoodDocs lists its Lite plan at $99 per site per month billed monthly or $79 billed annually, and its Standard plan at $199 per site per month, with a free 14-day trial, on its pricing page cited below. ProbeLedger Pro is $49 per month for the whole site.
Questions people ask about food safety danger zone
Which record do inspectors ask for first?
Fridge temperatures, then cooking, then cooling; the third is where the gap usually is.
Do the figures change for different foods?
The zone is the same; the plan says which foods are controlled.
Is the planner free?
Yes, without an account.