Summary Table for Monitoring and Reviewing HACCP-Based SOP Record Directions: Identify the foodservice employee who will be responsible for monitoring and verifying records. Maintain this record for a minimum of 1 year. Standard Operating Record Monitored by Reviewed by Procedure Whom Whom Cleaning and Sanitizing Food Contact Food Safety Checklist Surfaces Food Contact Surfaces Cleaning and Sanitizing Log Controlling Time and Temperature Food Safety Checklist during Food Preparation Production Log Cooking Cooking and Reheating Temperature Log Cooling Cooling Temperature Log Date Marking Food Safety Checklist Employee Health Policy To be determined by school officials and State or local health department. Handling a Food Recall Food Safety Checklist Damaged or Discarded Product Log
Summary Table for Monitoring and Reviewing HACCP-Based SOP Record Directions: Identify the foodservice 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 Cleaning and Sanitizing Food Contact Surfaces Food Safety Checklist Food Contact Surfaces Cleaning and Sanitizing Log Controlling Time and Temperature during Food Preparation Food Safety Checklist Production Log Cooking Cooking and Reheating Temperature Log Cooling Cooling Temperature Log Date Marking Food Safety Checklist Employee Health Policy To be determined by school officials and State or local health department. Handling a Food Recall Food Safety Checklist Damaged or Discarded Product Log
summarytableformonitoringandverifyinghaccpbasedsoprecord.docx