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Daily Inspection for Cooking and Reheating Temperature Log

Contributor: Safesite Jurisdiction: USA HACCP

food services and production

Use this inspection daily to verify that food workers have taken the required cooking temperatures via HACCP standards. Record the product name and product temperature at two differnt times to ensure food safety. Maintain this log for a minimum of 90 days after food consumption

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Daily Inspection for Cooking and Reheating Temperature Log

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AllSection 1 of 1 with 6 Questions

1. Food Item

2. Internal Temperature/Time

3. Internal Temperature/Time

4. Corrective actions needed?

Actions

5. Additional Observations

6. Write Comments or Remarks here:

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