Summary Table for Monitoring and Reviewing HACCP-Based SOP Record, continued Identify the school nutrition employee who will be responsible for monitoring and verifying records. Maintain this record Directions: for a minimum of 1 year. Standard Operating Record Monitored by Whom Reviewed by Whom Procedure Receiving Deliveries Receiving Log Reheating Time/Temperature Cooking and Reheating Control for Safety Foods Temperature Log Serving Food Food Safety Checklist Storing and Using Food Safety Checklist Toxic Chemicals Damaged or Discarded Product Log Transporting Foods to Remote Food Safety Checklist Sites Hot and Cold Holding Temperature Log Receiving Log Using and Calibrating a Food Food Safety Checklist Thermometer Thermometer Calibration 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 Receiving Deliveries Receiving Log Reheating Time/Temperature Control for Safety Foods Cooking and Reheating Temperature Log Serving Food Food Safety Checklist Storing and Using Toxic Chemicals Food Safety Checklist Damaged or Discarded Product Log Transporting Foods to Remote Sites Food Safety Checklist Hot and Cold Holding Temperature Log Receiving Log Using and Calibrating a Food Thermometer Food Safety Checklist Thermometer Calibration Log
summary-table-for-monitoring-and-verifying-haccp-based-sop-record.docx