Contributor: Safesite Jurisdiction: OSHA
This inspection is based on HACCP standards for food safety. Workers should record the product name, internal cooking temperature and time twice per day and maintain these documents for 90 days post-consumption.
1. Food Item
2. Internal Temperature/Time
3. Internal Temperature/Time
4. Corrective actions needed?
5. Description of corrective action
6. Write Comments or Remarks here: