Summary Table of Record Keeping for HACCP-Based SOP, continued Cleaning Cooking- Cooling Damaged Food Hot and Production Receiving Thermometer To Be and Reheating Temperature or Safety Cold Log Log Calibration Determined Sanitizing Temperature Log Discarded Checklist Holding Log Log Log Product Temperature Log Log Personal X Hygiene Preventing Contamination X X X X at Food Bars Preventing Cross Contamination X X During Storage and Preparation Receiving X Deliveries Reheating Time and Temperature X Control for Safety Foods Serving Food X X Storing and Using Toxic X X Chemicals
Summary Table of Record Keeping for HACCP-Based SOP, continued Cleaning and Sanitizing Log Cooking- Reheating Temperature Log Cooling Temperature Log Damaged or Discarded Product Log Food Safety Checklist Hot and Cold Holding Temperature Log Production Log Receiving Log Thermometer Calibration Log To Be Determined Personal Hygiene X Preventing Contamination at Food Bars X X X X Preventing Cross Contamination During Storage and Preparation X X Receiving Deliveries X Reheating Time and Temperature Control for Safety Foods X Serving Food X X Storing and Using Toxic Chemicals X X