Daily Critical Control Points / Food Quality And Safety Check Chart

Daily Critical Control Points / Food Quality And Safety Check Chart - Yogurtland

DAILY CRITICAL CONTROL POINTS / FOOD QUALITY AND SAFETY CHECK

Month

Instructions: All temperature readings, sanitizer

Manager

Week

levels & quality checks must be recorded. If the

________________________________________

reading does not meet Yogurtland standards,

Signature

______

(Manager must sign document at the end of each

adjustments must be made immediately. Each

Yogurtland store is responsible for meeting all

______

week)

Yogurtland quality and food safety requirements.

Temperature Checks

Record Actual Values

Comments

Temperatures must be taken & recorded twice daily

Reach-in Freezer

(-10 ˚ to +5˚ F)

Reach-in Refrigerator

(38˚ - 41˚ F)

Front line cold table

(38 ˚ - 41˚ F)

Refrigerator A

(38 ˚ - 41˚ F)

Refrigerator B

(38 ˚ - 41˚ F)

Refrigerator C

(38 ˚ - 41˚ F)

Refrigerator D

(38 ˚ - 41˚ F)

Refrigerator E

(38 ˚ - 41˚ F)

THIS DOCUMENT MUST BE RETAINED FOR

Page 1

(both sides must be completed)

1 YEAR TO MEET FOOD SAFETY STANDARDS

Daily Critical Control Points / Food Quality And Safety Check Chart - Yogurtland