Cooking And Reheating Temperature Log For Kitchens That Prepare And Serve Food Onsite

Cooking and Reheating Temperature Log

for Kitchens that Prepare and Serve Food Onsite

Instructions: If temperatures of potentially hazardous foods are recorded at serving time on the daily production record, this form should be used

to document corrective action if any temperatures are found to be in violation. If temperatures are not recorded on the daily production record, then

use this form to record temperatures and document corrective action, if necessary.

Record the date/time, product name, one (1) temperature, and corrective action taken on this form. The food service manager will verify that food

service employees have taken the required cooking temperatures by visually monitoring food service employees and preparation procedures during

the shift and reviewing, initialing, and dating this log at the close of each day. Maintain this log for a minimum of one year.

Date and Time

Food Item

Internal

Corrective Action Taken

Initials

Verified By/

Temperature

Date

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Parent category: Miscellaneous