Contributor: Safesite Jurisdiction: USA HACCP
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
1. Food Item
2. Internal Temperature/Time
3. Internal Temperature/Time
4. Corrective actions needed?
5. Additional Observations
6. Write Comments or Remarks here: