Hot/cold Food Temperature Monitoring Chart Page 5

Receiving: Temperature / Quality Log

Chart #4

Tracking for receiving perishable food shipments

Month:

Date

Product / Supplier

Temp.

Reject?

Quality Comments / Initials

Y / N

 Spot check the temperatures with a sanitized stem thermometer when receiving

 Refrigerated foods for safety & quality must be received at 41F or below

 Frozen foods must be 0F

 Use color labels or write the receiving date on the container for proper rotation of foods

Reviewed by:

Date:

FOODHANDLER SAFETY MGMT. SERVICES /40 Marcus Drive, Melville, NY 11747 / 800-338-4433, EXT. 302 or 306

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Parent category: Miscellaneous