Standard Operating Procedure [sop] Worksheet Page 4
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9Poultry/stuffing/stuffing containing meats,
Other:
etc.:
F. Cooking: Indicate how all foods will be cooked. (NOTE: Please mark foods that are
cooked to order with an * and include a copy of the Consumer Advisory.)
Food
Cooking Method/Equipment
Final Cooking Temperature
Used
G. Cooling: Indicate what foods will be cooled and how they will be cooled.
Food
Cooling Method
Time to 70°F Time to 41°F
4 | P a g e
Reviewer Initials_______ Approval Date__________
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