Regularly measuring and recording the temperature of food and equipment to prove it stays out of the danger zone.
Cold storage at or below 5 degrees C, hot holding at or above 60 degrees C, frozen storage staying frozen, plus cooking, cooling and reheating of food, checked with a probe thermometer.
Check storage units at least at the start and end of each day, deliveries on arrival, and hot or cold displayed food during service. Higher-risk operations may check more often.
Records are strongly recommended and are often required as part of a food safety program. Written or electronic logs give proof that food was kept safe and help spot problems early.
Take corrective action straight away - move the food, fix or swap the appliance, and for ready-to-eat food use the 2-hour / 4-hour rule to decide whether to keep or discard it.
Yes. Monitoring is only useful if the thermometer is accurate, so calibrate probe thermometers regularly and check appliance thermometers against a known reference.