Summary Table of Record Keeping for HACCP-Based SOP 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 Cleaning and X X Sanitizing Food Contact Surfaces Controlling Time and Temperature X X During Food Preparation Cooking X Cooling X Date X Marking Employee X Health Policy Handling a X X Food Recall Holding X Foods
Summary Table of Record Keeping for HACCP-Based SOP 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 Cleaning and Sanitizing Food Contact Surfaces X X Controlling Time and Temperature During Food Preparation X X Cooking X Cooling X Date Marking X Employee Health Policy X Handling a Food Recall X X Holding Foods X
NDHACCP2018001.docx