HACCP-Based Standard Operating Record Keeping Cooking and Reheating Temperature Log 64 …………………………………. Cooling Temperature Log 66 ………………………………………………….. Damaged or Discarded Product Log 68 ……………………………………….. Food Contact Surfaces Cleaning and Sanitizing Log 70 ……………………… Hot and Cold Holding Temperature Log…………………………………… 72 Production Log 74 ……………………………………………………………... Receiving Log 76 ……………………………………………………………… Refrigeration Log 78 …………………………………………………………... Thermometer Calibration Log 80 ……………………………………………… Food Safety Checklist 82 ………………………………………………………
HACCP-Based Standard Operating Record Keeping Cooking and Reheating Temperature Log …………………………………. 64 Cooling Temperature Log ………………………………………………….. 66 Damaged or Discarded Product Log ……………………………………….. 68 Food Contact Surfaces Cleaning and Sanitizing Log ……………………… 70 Hot and Cold Holding Temperature Log…………………………………… 72 Production Log ……………………………………………………………... 74 Receiving Log ……………………………………………………………… 76 Refrigeration Log …………………………………………………………... 78 Thermometer Calibration Log ……………………………………………… 80 Food Safety Checklist ……………………………………………………… 82