Daily Critical Control Points / Food Quality And Safety Check Chart - Yogurtland Page 2
ADVERTISEMENT
1
2DAILY CRITICAL CONTROL POINTS / FOOD QUALITY AND SAFETY CHECK
Month
Instructions: All temperature readings, sanitizer
Manager
Week
levels & quality checks must be recorded. If the
________________________________________
Signature
reading does not meet Yogurtland standards,
______
(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:
Machine Temperature Checks
Comments
Machine hoppers
Record actual values
Hopper temperature range:
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Temperatures must be taken & recorded
AM | PM
AM | PM
AM | PM
AM | PM
AM | PM
AM | PM
AM | PM
twice daily - ALL MACHINES: BOTH HOPPERS
36˚ to 39˚ F
|
|
|
|
|
|
|
#1 A: Flavor:
|
|
|
|
|
|
|
#1 B: Flavor:
|
|
|
|
|
|
|
#2 A: Flavor:
|
|
|
|
|
|
|
#2 B: Flavor:
|
|
|
|
|
|
|
#3 A: Flavor:
|
|
|
|
|
|
|
#3 B: Flavor:
|
|
|
|
|
|
|
#4 A: Flavor:
|
|
|
|
|
|
|
#4 B: Flavor:
|
|
|
|
|
|
|
#5 A: Flavor:
|
|
|
|
|
|
|
#5 B: Flavor:
|
|
|
|
|
|
|
#6 A: Flavor:
|
|
|
|
|
|
|
#6 B: Flavor:
|
|
|
|
|
|
|
#7 A: Flavor:
|
|
|
|
|
|
|
#7 B: Flavor:
|
|
|
|
|
|
|
#8 A: Flavor:
|
|
|
|
|
|
|
#8 B: Flavor:
Quality check:
Note: sanitizer must be changed when visibly
Sanitizer Checks
soiled or below standard
record actual value
|
|
|
|
|
|
|
3 or 4 Compartment sink = 200ppm
|
|
|
|
|
|
|
Red Sanitizer Bucket #1 = 200ppm
|
|
|
|
|
|
|
Red Sanitizer Bucket #2 = 200ppm
|
|
|
|
|
|
|
Red Sanitizer Bucket #3 = 200ppm
Team Member Initials:
|
|
|
|
|
|
|
THIS DOCUMENT MUST BE RETAINED FOR
Page 2
(Both sides must be completed)
1 YEAR TO MEET FOOD SAFETY STANDARDS
ADVERTISEMENT
0 votes
Related Articles
Related forms
Related Categories
Parent category: Life