Contributor: Safesite Jurisdiction: OSHA
Use this inspection daily to verify that food workers have taken the required cooking temperatures based on HACCP standards. Record the product name and product temperature at two different 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. Description of corrective action
6. Write Comments or Remarks here: