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 Transporting Food to X X X Remote Sites Using and Calibrating a X X Food Thermometer Suitable Utensils When Handling X X Ready-to-Eat Foods Using Time X Alone as a Public Health Control Washing Fruits and X Vegetables Washing X Hands
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 Transporting Food to Remote Sites X X X Using and Calibrating a Food Thermometer X X Suitable Utensils When Handling Ready-to-Eat Foods X X Using Time Alone as a Public Health Control X Washing Fruits and Vegetables X Washing Hands X
NDHACCP2018001.docx