SOP: Meal Service Timing & Temperature Checks
Meal service time and temperature checks with corrective actions.
SOP: Meal Service Timing & Temperature Checks
Ensure safe food temps and timely service for residents.
Critical limits
- Hot hold ≥ 135°F
- Cold hold ≤ 41°F
Process
- Record temps before service and at 30‑minute intervals.
- Log corrective actions if out of range.
Download: Temperature Log (PDF)