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HACCP COOKING AND COOLING LOG

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					HAZARD ANALYSIS & CRITICAL CONTROL POINT

HACCP
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Date Product

COOKING AND COOLING LOG
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Doc. Number Centre Temperature: 8°C or below, as quickly as possible.

Centre Temperature: 70°C or above. If not reached, return to cooker until 70°C or above reached. Total cook time: as per recipe/procedure. Time into Cooker Time out of Cooker Total Cook Time Centre Temp (°C)

Time at start of Cooling

Time at end of Cooling

Centre Temp (°)

Comments/Actions Taken

Signature

Note: Ensure the thermometer probe is clean and disinfected before and after use, and calibrated at regular intervals.


				
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Description: HACCP COOKING AND COOLING LOG