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Product Disposal Log

Contributor: Safesite Jurisdiction: OSHA

food services and production

This log covers the correct disposal of food as well as surfaces / products utilized within HACCP standards.

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Product Disposal Log

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AllSection 1 of 1 with 12 Questions

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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