Daily Temperature Log For Cooking Raw Foods printable pdf download

Daily Temperature Log For Cooking Raw Foods

1.1 DAILY TEMPERATURE LOG -

FOR COOKING RAW FOODS

For Potentially Hazardous Foods

Critical Control Point: Raw food is cooked to correct minimal internal temperature.

74°C (165°F) for at least 15 seconds

Poultry (solid & ground); Stuffed Foods (all varieties); Dishes that include

previously cooked potentially hazardous ingredients.

71°C (160°F) for at least 15 seconds

Ground Meats (beef, pork, veal, lamb, and fish); Pork (steaks & chops) U;

Injected Meats; Game; Shell Eggs that will be hot-held for service

71°C (160°F) for at least 15 seconds

Pork

71°C (160°F) for at least 15 seconds

Beef, Veal, Lamb (steaks, chops and roasts) Medium

70°C (158°F) for at least 15 seconds

Seafood

60°C (140°F) for 15 seconds

Commercially processed, ready-to-eat food, heated for the first time,

that will be hot-held for service.

63°C (145°F) for 15 seconds

Eggs

NOTE: Continue cooking process until correct internal cooking temperature has been reached for 15 seconds, or

for other holding times, as listed above. Product may not be served or used for further processing until required

internal temperature has been met.

Req’d

Actual

Employee

Date

Time

Product

HACCP

Corrective Action

Temp.

Initials

Temp.

food.beverage@utoronto.ca

Daily Temperature Log For Cooking Raw Foods