Product Disposal Log
Contributor: Safesite Jurisdiction: OSHA
This disposal log will help you keep track of foods that were contaminated due to poor temperature control or coming into contact with an unsanitized working surface and how they were disposed of.
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1. Name of Vendor/Supplier (if applicable)
2. Product Name and/or ID Number
3. Product is or has been an unsafe temperature
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4. Product is or has been exposed to unsafe conditions (e.g. unsanitized working surface)
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5. Product is or has been contaminated by biological, chemical, or physical contaminant
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6. If you answered yes to any of the above, describe:
7. Has the product been disposed?
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8. How was the product disposed?
9. For supervisors: CCP associated with this deviation
10. For supervisors: Recordkeeping is in place for this deviation and CCP validation
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11. Additional Comments
12. Write Comments or Remarks here:
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