Time and temperature guidelines

We provide checklists and logs to make businesses safer.


When your business uses self-inspection checklists and temperatures logs, you:

  • Improve food safety practices
  • Create internal peer to peer learning
  • Strengthen training efforts by the person in charge
  • Change facility standards

We have resources in multiple languages.


Food service daily checklists 

Food service management checklists 

Temperature logs 

Food cooling log (for recording temperatures when cooling food)

Food temperature log for recording temperatures when hot holding or cold holding food.

Time as a public health control

If you are using only time to keep food safe, instead of using time and temperature control, document your process on this form.

Non-continuous cooking (par-cooking)

Non-continuous cooking is:

  • Cooking raw animal food but stopping before the food is completely cooked
  • Cooling the food
  • Completing cooking later

It does not include temporarily interrupting or slowing an otherwise continuous cooking process.

Request accessible format

If you need help with this information, please email 311, or call 311 or 612-673-3000.

Please tell us what format you need. It will help us if you say what assistive technology you use.

Contact us

Environmental Health

Minneapolis Health Department




Public Service Center
505 Fourth Ave S, Room 520
Minneapolis, MN 55415

Minneapolis 311


Office hours

7 a.m. – 7 p.m.
Monday – Friday