Haccp-Based Sops Cooking And Reheating Temperature Log

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HACCP-Based SOPs
Cooking and Reheating Temperature Log
Instructions: Record product name, time, the two temperatures/times, and any corrective action taken on this form. The
foodservice manager will verify that foodservice employees have taken the required cooking temperatures by visually monitoring
foodservice employees and preparation procedures during the shift and reviewing, initialing, and dating this log daily. Maintain this
log for a minimum of 1 year.
Date and
Food Item
Internal
Internal
Corrective Action
Initials
Verified By/
Time
Temperature/
Temperature/
Taken
Date
Time
Time
1

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Parent category: Miscellaneous
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