The Registro de temperatura de alimentos is the Spanish-language cold hold log that Boulder County Licensing publishes for food establishments. Staff use it to write down the date, food item, time, temperature and corrective action for each check, against the limits of Colorado's food safety regulations. It also carries checklists for cooling and cold holding. On FillingPDF you can fill out the form online and download or print the completed PDF; the original is published by Boulder County at the official link on this page.
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What is Registro de temperatura de alimentos – Boulder County, CO?
The Registro de temperatura de alimentos is the Spanish-language food temperature log published by Boulder County Licensing, on which food service staff record the date, food item, time, temperature and corrective action for each temperature check against Colorado's food safety limits.
The top of the log reproduces the limits it is measured against, under the heading of the Colorado state food safety regulations: cold holding and deliveries at 41°F or lower, and cooking temperatures of 165°F for poultry, 155°F for ground meats and game meats, and 145°F for fish, eggs, pork and lamb. The log columns are Fecha, Artículo alimenticio, Hora, Temperatura and Medida correcta, with a space for the employee's name and a Revisado por (reviewed by) line.
The form lists the corrective actions to choose from when a reading is out of range: discard the food, move the food to other units, cool the food rapidly to 41°F, reject the shipment, or contact the refrigeration maintenance company for repair.
The second part of the document is a set of checklists, "Listas para verificar el enfriamiento y mantenimiento frío", for refrigeration units, refrigerated prep tables, ice-bath cold holding, temperature control and other cold-holding tips. The form defines two terms: enfriamiento (cooling) means reducing food temperature to 41°F, and mantener el frío (cold holding) means keeping food at 41°F or less.
It is a record-keeping tool, not an application. The form points to www.BoulderCountyFood.org, and the county presents it among its tools for restaurant managers.
Who needs to file Registro de temperatura de alimentos – Boulder County, CO?
The county page places this log among the tools for restaurant managers: restaurants and other retail food establishments in Boulder County that want to manage food safety with Active Managerial Control (AMC) practices. Neither the form nor the page says that a particular business must use this exact log.
Groups the document is built for:
- Employees who take temperatures. They write each reading, the time and their name, and record the corrective action when a reading is out of range.
- Managers and reviewers. The log has a Revisado por line for the person who reviews the entries, and the checklist tells managers to teach all workers how to check food temperature and to share responsibilities.
- Kitchens that receive, cool or cold-hold food. The log covers deliveries and cold holding at 41°F or lower and lists cooking temperatures, and the checklists cover refrigeration units, prep tables and ice baths.
The log is in Spanish. The form does not describe any exemption or representative rule.
When to file Registro de temperatura de alimentos – Boulder County, CO
This log has no filing deadline printed on it. You use it whenever food temperatures are checked, such as deliveries, cold holding, cooling and cooking. The checklists on the form give the timing it recommends:
- Calibrate thermometers every day.
- Check food temperatures at least every 3 hours.
- During cooling, check food temperatures every hour.
- Check equipment temperatures regularly.
The equipment tips add that condenser coils, fans and motors should be kept clean and free of obstructions, and that condensers should be serviced at least once a month. Food from refrigerated prep tables should be placed in the freezer for 15 minutes before it goes on top of the prep table.
How to fill out Registro de temperatura de alimentos – Boulder County, CO
Open the Spanish temperature log
Open the Registro de temperatura de alimentos on FillingPDF. The log is in Spanish, and its column headings are Fecha, Artículo alimenticio, Hora, Temperatura and Medida correcta.
Check the Colorado temperature limits
Read the limits printed at the top before you enter readings: cold holding and deliveries at 41°F or lower, poultry 165°F, ground meats and game meats 155°F, and fish, eggs, pork and lamb 145°F.
Enter the date
In the Fecha column, write the date of the temperature check for each row.
Name the food item
In Artículo alimenticio, write the food or delivery that was checked.
Enter the time of the check
In the Hora column, write the time you took the reading. Remember the checklist asks for checks at least every 3 hours, and hourly during cooling.
Record the temperature
In the Temperatura column, write the reading in °F and compare it with the limit for that food, such as 41°F or lower for cold holding.
Record the corrective action
In Medida correcta, write what was done if the reading was out of range: discard the food, move it to other units, cool it rapidly to 41°F, reject the shipment, or call the refrigeration maintenance company.
Add the employee name
Write the name of the employee who took the reading in the space for Nombre del empleado.
Complete the reviewer line
Have the reviewing person complete the Revisado por line after checking the entries.
Use the cooling and cold holding checklists
Use the checklists on the form to check refrigeration units, the refrigerated prep table, ice-bath cold holding and temperature control, marking each item you have verified.
Review and download the completed PDF
Check that every row has a date, item, time, temperature and, where needed, a corrective action. Download or print the completed PDF from FillingPDF.
How to submit Registro de temperatura de alimentos – Boulder County, CO
The form names no mailing address, portal, deadline or other submission channel. It is a log with a Revisado por (reviewed by) line, and it refers to www.BoulderCountyFood.org for more information. Boulder County Licensing presents it among its food safety tools at https://bouldercounty.gov/records/licenses/tools-for-restaurant-managers/. Ask Boulder County Licensing if you need to know how it expects completed logs to be kept or shown. FillingPDF lets you fill out and download the PDF; what happens to the completed log follows the agency's own channels.
Common mistakes to avoid
- Recording a cold-held or delivered food above 41°F without writing a corrective action in the Medida correcta column.
- Writing a corrective action that is not one the form lists, such as leaving the food in place, when the reading is out of range.
- Skipping daily thermometer calibration, which the temperature control checklist calls for every day.
- Checking food temperatures less often than every 3 hours, or less often than hourly during cooling, contrary to the form's checklist.
- Covering food while it cools; the refrigeration checklist says food should not be covered during cooling.
- Putting hot food straight into refrigeration units; the form says cooling hot food that way can be hard on the units, and recommends ice baths first.
- Leaving food only partly submerged in an ice bath; the checklist says all food must be fully in the ice.
- Leaving the employee name or the Revisado por line blank so no one is accountable for the entries.
Frequently asked questions
What is the Boulder County cold hold log in Spanish?
It is the Registro de temperatura de alimentos, a Spanish-language log from Boulder County Licensing for recording food temperatures. Each row has the date, food item, time, temperature and corrective action. It also includes cooling and cold holding checklists.
Is this a Boulder County property tax form?
No. This is a food safety temperature log published by Boulder County Licensing. It has nothing to do with property tax; it records food temperatures against Colorado's food safety limits.
What temperature must cold food be held at?
41°F or lower. The log states that Colorado's food safety regulations require cold holding and deliveries at 41°F or lower, and it defines cold holding as keeping food at 41°F or less.
What cooking temperatures are printed on the log?
The log lists 165°F for poultry, 155°F for ground meats and game meats, and 145°F for fish, eggs, pork and lamb. It prints them as the Colorado food safety regulation temperatures for cooking.
What corrective actions can I write in the log?
The form lists five: discard the food, move the food to other units, cool the food rapidly to 41°F, reject the shipment, or contact the refrigeration maintenance company for repair. Write the one that applies when a reading is out of range.
How often should I check food temperatures?
The checklist on the form says to check food temperatures at least every 3 hours, and every hour while food is being cooled. It also says to calibrate thermometers every day and to check equipment temperatures regularly.
Can I fill out the Registro de temperatura de alimentos online?
Yes. You can fill out the PDF online on FillingPDF and download or print it. FillingPDF is an independent service, not connected to Boulder County, and it does not file or keep your logs for you.
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