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Food SafetyPDF + Editable Spreadsheet

Hot-Holding Temperature Record

A hot-holding temperature record for keeping cooked food at or above 63°C on display, with action columns for anything that drops below the legal limit.

Free downloadReady to useUK compliant
Hot-Holding Temperature Record
PDF + Editable Spreadsheet
7 sections included

Hot food held for service has to stay at or above 63°C, because below that bacteria start to grow again. This free record sheet lets you log each hot-holding unit at regular intervals, flag anything that falls below 63°C, and note the action you took, including the single two-hour period the regulations allow food to be held below that limit.

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Why you need this

Keeping hot food at 63°C or above is a legal requirement under the Food Hygiene Regulations 2006
Carveries, buffets, and bain-marie service are exactly where EHO officers check hot-holding records
Food held in the danger zone for too long becomes a food poisoning risk
Records show you monitor display units rather than assuming they hold temperature
It documents the once-only two-hour rule if you ever choose to use it

What's included

Hot-holding log with multiple reading slots through the day
Clear 63°C target and a column to flag anything below it
Corrective action column (reheat to 75°C or discard)
Note on the once-only two-hour rule for food held below 63°C
Unit and food item columns for traceability
Time-out column for tracking the holding period
Staff initials and manager sign-off

How to use this template

1

Check before service starts

Probe the food once it is up to temperature and only put it on display when it is at or above 63°C.

2

Re-check through service

Take a reading at regular intervals during service and record the actual number each time.

3

Act on a low reading

If food drops below 63°C, reheat it to 75°C, or discard it. Record which you did and why.

4

Track the two-hour rule

Food can be held below 63°C for a single period of up to two hours, after which it must be used or thrown away. Note the time out if you rely on this.

Tips for getting the most from this template

Pre-heat the bain-marie before food goes in, because it holds temperature but does not reheat well
Probe the centre of the food, not the water bath underneath it
Top up small and often rather than mixing fresh hot food into a cooling tray
Do not re-use food held below 63°C a second time once the two-hour period has passed
Paddl can schedule hot-holding checks during service and store every reading against the unit

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Related Paddl features

Paddl digitises everything in this template - and these features work together to keep your business compliant.

Daily RoutinesScheduled tasks with mobile completion and photo evidenceComplianceTrack all food safety compliance in one dashboardHACCP PlansAI-generated hazard analysis with digital CCP monitoringMobile AppComplete tasks, log records, and sign documents on mobile

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