Summary Table for Monitoring and Reviewing HACCP-Based SOP Record, continued Directions: Identify the school nutrition employee who will be responsible for monitoring and verifying records. Maintain this record for a minimum of 1 year. Record Monitored by Whom Reviewed by Whom Standard Operating Procedure Holding Hot and Cold Holding Temperature Log Refrigeration Log Personal Hygiene Food Safety Checklist Damaged or Discarded Product Log Preventing Contamination at Food Safety Checklist Food Bars Damaged or Discarded Product Log Hot and Cold Holding Temperature Log Food Safety Checklist Preventing Cross Contamination during Storage Damaged or Discarded Product and Preparation Log
Summary Table for Monitoring and Reviewing HACCP-Based SOP Record, continued Directions: Identify the school nutrition employee who will be responsible for monitoring and verifying records. Maintain this record for a minimum of 1 year. Standard Operating Procedure Record Monitored by Whom Reviewed by Whom Holding Hot and Cold Holding Temperature Log Refrigeration Log Personal Hygiene Food Safety Checklist Damaged or Discarded Product Log Preventing Contamination at Food Safety Checklist Food Bars Damaged or Discarded Product Log Hot and Cold Holding Temperature Log Preventing Cross Contamination during Storage and Preparation Food Safety Checklist Damaged or Discarded Product Log