Cooking and Reheating Temperature Log Instructions: Record product name, time, the two and any corrective action taken on this form. The foodservice manager will verify that foodservice employees have taken the required cooking temperatures by visually monitoring foodservice employees and preparation procedures during the shift and reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year. Date and Food Item Internal Internal Corrective Action Initials Verified By/ Time Temperature/ Temperature/ Taken Date Time Time
Cooking and Reheating Temperature Log Instructions: Record product name, time, the two and any corrective action taken on this form. The foodservice manager will verify that foodservice employees have taken the required cooking temperatures by visually monitoring foodservice employees and preparation procedures during the shift and reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year. Date and Time Food Item Internal Temperature/ Time Internal Temperature/ Time Corrective Action Taken Initials Verified By/ Date
cookingandreheatingtemplog.docx