40 Printable Temperature Log Sheets (Word, Excel, PDF)
Refrigerator and freezer temperature log. Use this template to maintain all freezers and refrigerators at your facility. You can also use it to take corrective measures for additional repair or maintenance.
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Record product temperatures on this log at two (2) hour intervals during holding and serving. If products are held and served for less than 2 hours, record temperatures at beginning and end of service.
HACCP requires record keeping as one of the most important steps to make the system work. These records document that appropriate steps are taken to reduce the risk of foodborne illness. The following five logs are designed to support temperature monitoring and documentation for your operations.
Record the product name and product temperature at two different times as specified in your HACCP plan. Maintain this log for a minimum of 90 days after food consumption. Corrective actions needed? Conduct HACCP inspections on your mobile device for free. Get Safesite on iOS, Android, or Desktop.
2023年12月15日 · Instructions: Take and record the temperature of a sample of refrigerated time/temperature control for safety (TCS) foods. Milk and shelled eggs must be 45oF or below, and all other TCS foods 41oF or below. Ensure frozen products are solid to the touch. Check all products for quality and to ensure the products ordered are the products received.
HACCP Refrigeration Temperature Log | PDF | Refrigerator
This document provides a template for a HACCP refrigeration/freezer log. The log allows users to record the product name and temperature at two different times as required by their HACCP plan. Users must maintain the log for a minimum of 90 days after food consumption and note any corrective actions needed.
Refrigerator/Freezer: A designated foodservice employee will record the location or description of holding unit and air temperature on this log. Schedule Check: The same designated foodservice employee will record the date, time and initial this log.
Instructions: Record date, food item, cooking and serving temperatures and times, and any corrective action taken on this form.
Take and record the temperature of a sample of refrigerated, potentially hazardous foods (PHFs). Milk and shelled eggs must be 45oF or below and all other PHFs 41oF or below. Make sure that frozen products are solid to the touch. Check all products for quality and to be sure that the products ordered are the products received. Temp.
•If the temperature is above 41°F notify a manager or supervisor immediately. •Corrective action must be noted if the temperature is above 41°F. Reviewed by: _______________________________