Food Safety Forms by PleK2y7b

VIEWS: 15 PAGES: 18

									             Important Instructions before printing these forms!
Before printing and using these forms verify that the standards listed are correct
according to your local health department standards. Change the forms as needed
to reflect your region's standards and comply with county, state and federal health
codes.

Best practice is to save each form for 90 days so as to provide documentation should the Health
Department require it.

Chef's Resources Inc disclaims all liability for the health department information provided in this file
and makes no endorsement of or representation or warranty regarding the information listed in this file.
Should you decide to use the information provided in this file, you will be solely responsible for verifying
the accuracy of the information according to your local regulations, and Chef's Resources Inc will have
no liability for any of the information provided here.
                                   Food Holding Temperature Log
                     Venue:                                         Service Period:

                     Station:                                         Date:
                          Time                                                                          Corrective
                                                                                             Initials
           Product                                                                                       Action




        Cold Food Holding Standards                              Hot Food Holding Standards
           Hold cold food at 41° F or below.                        Hold hot food at 140° F or above.
     ACTION FOR FOODS BELOW STANDARD:                        ACTION FOR FOODS BELOW STANDARD:
"1" - Quickly cool food that has been held above        "3" - Reheat food that has been held below
      41° F for less than 2 hours.                            140° F for less than 2 hours to 165° F.
"2" - Discard food that has been held above             "4" - Discard food that has been held below
      41° F for more than 2 hours.                            140° F for more than 2 hours.
"M" - Inform Chef/Supervisor.                           "M" - Inform Chef/Supervisor.



        Manager's Signature:                                            Date:

  Use this form to record hot or cold held foods every 60 minutes (or whatever standard you choose).
                    Save records for 90 days to document safe handling procedures.
                                2 Hour Food Holding Temperature Log
                      Venue:                                                     Service Period:

                     Station:                                                      Date:
                                    Cold
                                               First Hot     30
                                   Holding                             1 Hr       1.5 Hr       2 Hr
                                    Temp        Temp       Minutes                                         Time
                                                                                                                     Initials
                                                                                                         Disposed
                          Time

           Product




        Cold Food Holding Standards                                           Hot Food Holding Standards
           Hold cold food at 41° F or below.                                     Hold hot food at 140° F or above.
     ACTION FOR FOODS BELOW STANDARD:                                     ACTION FOR FOODS BELOW STANDARD:
"1" - Quickly cool food that has been held above                     "3" - Reheat food that has been held below
      41° F for less than 2 hours.                                         140° F for less than 2 hours to 165° F.
"2" - Discard food that has been held above                          "4" - Discard food that has been held below
      41° F for more than 2 hours.                                         140° F for more than 2 hours.
"M" - Inform Chef/Supervisor.                                        "M" - Inform Chef/Supervisor.


        Manager's Signature:                                                         Date:
                           Handsink Temperature Log
              Venue:                                   Month:

Date        Temp                   Initials                         Corrective Action
   1
   2
   3
   4
   5
   6
   7
   8
   9
  10
  11
  12
  13
  14
  15
  16
  17
  18
  19
  20
  21
  22
  23
  24
  25
  26
  27
  28
  29
  30
  31
                                     Handsink Standards:
                     Handsink hot water temperature must be at least 110° F.
Corrective Action:
"1" - Call Maintenance to adjust temperature. Use another sink until spec temperature is reached.
"M" - Inform Chef/Supervisor.

Manager's Signature:                                   Date Verified:
                       Walk-in Cooler/Freezer Temperature Log
            Venue:

              Month:                                   Refrigerator/Freezer ID:

          Opening                       Mid-day                      Closing                       Corrective
 Date      Temp           Initials       Temp          Initials       Temp         Initials         Action
   1
   2
   3
   4
   5
   6
   7
   8
   9
  10
  11
  12
  13
  14
  15
  16
  17
  18
  19
  20
  21
  22
  23
  24
  25
  26
  27
  28
  29
  30
  31
                    Standard:                                      Corrective Action Taken:
Cooler temperature must be maintained at                           "1" - Call maintanence.
41° F (4° C) or below.                                             "M" - Inform Chef/Supervisor.
Ideal freezer temperature is 0° F (-18° C) or below.


 Manager Signature:                                               Date Verified:
                                               Product Cooling Log

 Date:                                                      Venue:

            Chefs Resources.com
                                       Start   Start   Initials    1      2       3       4       5       6     Initials
                     Time              Time    Temp               Hour   Hour    Hour    Hour    Hour    Hour              Action
  Date               Item                                                                                                  Taken




  Enter the date and product, the start time, the starting temperature, and initial the sheet. Every hour, document the current
temperature in hours 1 thru 6. At hour 6, if the product has met the cooling standards... label, date, store. If the product has not
                                     meet the standard, notify your supervisor or manager.
STANDARD:                                                                       ACTION TAKEN:
Cool hot foods:                                                                 "1" - Cooled, labeled, dated & stored properly.
From 140° F (60° C) to 70° F (21° C) within 2 hours,                            "2" - Discard improperly cooled foods.
                       - and -                                                  "M" - Inform Chef/Supervisor.
From 70° F (21° C) to 41°F (4° C) within an addditional 4 hours.




             Manager's Signature:                                                       Date Verified:
                               Thermometer Calibration Log

 Venue:                                                       Month:


  Date        Thermometer ID            Temp            Initials




                       Thermometer ID is the team member's name or workstation name

                                        Thermometer Standards:
                              Thermometers must be with +/- 2° of 32° F (0° C)
Corrective Action:
"1" - Adusted thermometer and re-tested until spec temperature is reached.



               Manager's Signature:
bration Log



                         Corrective Action




s name or workstation name

andards:
+/- 2° of 32° F (0° C)

e is reached.



             Date Verified:
                                Quat Sanitizer Concentration Log
Venue:                                                                               Month:

Date       Time              Concentration                            Initials                   Corrective Action
  1
  2
  3
  4
  5
  6
  7
  8
  9
 10
 11
 12
 13
 14
 15
 16
 17
 18
 19
 20
 21
 22
 23
 24
 25
 26
 27
 28
 29
 30
 31

                                                     Standard:
                       Quat sanitizer solution must have a concentration of 200 ppm.
                                                  Corrective Action:
                       "1" - Adjust concentration by adding more water. Retest.
                       "2" - Adjust concentration by adding more quat sanitizer. Retest.
                       "M" - Inform Chef/Supervisor if concentration is not 200 ppm.

Manager's Signature:                                                                          Date:
                       Bleach Sanitizer Concentration Log
Venue:                                                                      Month:

Date     Time         Concentration                           Initials
  1
  2
  3
  4
  5
  6
  7
  8
  9
 10
 11
 12
 13
 14
 15
 16
 17
 18
 19
 20
 21
 22
 23
 24
 25
 26
 27
 28
 29
 30
 31

                                             Standard:
                Bleach sanitizer solution must have a concentration of 100 ppm.
                                           Corrective Action:
                "1" - Adjust concentration by adding more water. Retest.
                "2" - Adjust concentration by adding more bleach. Retest.
                       "M" - Inform Chef/Supervisor if concentration is not 100 ppm.

Manager's Signature:
n Log


        Corrective Action
Date:

								
To top