FOOD TEMPERATURE LOG. Facility Name: Month / Year: DATE. TIME. FOOD ITEM. INTERNAL. TEMPERATURE. ACTION/COMMENT. INITIALS. |
CACFP Food Safety Standard Operating Procedures (SOP) Sample Logs ; Cooking-and-Reheating-Temperature-Log, January 25, 2024, Download ; Employee-Food-Safety- ... |
Food Temperature Log. Temperatures should be taken at least every 2 hours ... Comments/Actions may include: Disposed food, rapidly cooled food to 41°F, reheated ... |
Food Temperature Log for Facilities Using Vended Services. Program Name: Month/Year: Date. Arrival. Time. Temperature at time of receipt. Main Entree. |
[PDF] Food Temperature Log - Arizona Department of Education | cms.azed.gov › home › GetDocumentFile
All foods should be held at 41° F or below. Corrective Action: If food is out of temperature for less than 4 hours, rapidly cool to 41°F or. |
Daily Meal Counts Centers. Daily Meal Counts & Attendance Records · Daily Time Log · Cylce Menu Children. Weekly Menu Template (Ages 1-5) · Cylce ... |
CACFP Food Storage Chart. Perishable Food Item. Refrigerator. (Below 41°F). Freezer. (At or below 0°F). Meat (Beef, Pork, Veal, Lamb). Ground meat,. -uncooked. |
California Department of Education Nutrition Services Division. Commodity Distribution Unit. STORAGE TEMPERATURE LOG. MONTH: ______ YEAR ... |
This log can be used to track and report employee illnesses. Thermometer accuracy log: Sample form to document the monthly thermometer accuracy checks using ... |
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