Daily Inspection for Cooking and Reheating Temperature Log

Contributor: Safesite Jurisdiction: USA HACCP

food services and production

According to HACCP standards, cooked and reheated foods should be inspected twice per day for proper temperature control and consumption safety. Food logs should be kept for a minimum of 90 days.

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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

Answer

2. Internal Temperature/Time

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3. Internal Temperature/Time

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4. Corrective actions needed?

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5. Additional Observations

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6. Write Comments or Remarks here:

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