What is the minimum frequency for checking and recording temperatures during a shift?

• A. They should be checked and recorded at least once per shift; more often for high-risk foods.
• B. Not required to keep records.
• C. Only recorded on paper at the end of the week.
• D. Temperature readings are optional.

Answer: (A)

Temperature control is essential in preventing the growth of harmful bacteria. Checking and recording temperatures during a shift creates a verifiable record that safety targets are being met and helps catch problems early. The minimum frequency is to check and log temperatures at least once per shift, and you should increase that frequency for high-risk foods because they are more prone to safety issues if temperatures drift. Not keeping records leaves you without proof of compliance, and recording only at the end of the week could miss excursions that happen earlier in the shift. Consistent, documented readings support safe handling across all stages—receiving, storage, preparation, cooking, cooling, and holding.