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Me, time, the two temperatures/times, and any corrective action taken on this form. The supervisor of the food operation will verify that food workers have taken the required cooking temperatures by visually monitoring food workers and preparation procedures during the shift and reviewing, initialing, and dating this log daily. This log should be maintained for a minimum of 90 days after the food has been consumed. 7. Holding Times & Temperatures Holding Times and Temperatures Date Food Item.

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