CHEEZ
What temperature should the cheese remain under?
45 degrees
What is the temperature of the filling that you need to notify quality of? (Once it reaches this point your run time is limited).
Notify quality at 60F. (Bonus: Cut-off where you shut-down to clean is 75F)
What two things should be checked on the sauce system throughout shift?
Magnet and strainer
What should you check within the cheese dicing equipment?
Blades, cuber wires, belts.
What temperature should the skin slurry remain under throughout production.
60F
How often should you inspect the magnet and strainer on the tomato slurry system?
Start of the shift, every 4 hours, end of the shift. (More is ok, less than this is a HACCP deviation).
How often should you be checking the cheese cuber and dicer?
Minimum of: Start of the shift, every 4 hours, end of the shift.
Target every 2 hours - more frequent checks help us to narrow holds
What is the check frequency for your temperature?
At the start of the shift, every hour (target every half hour), and at end of shift.
Target every half hour, that way you have a timing gap before you're required to have the check in if you're running behind.
How often should you inspect the screen and magnet on the sauce tanks?
Start of the shift, every 4 hours, end of the shift. (More is ok, less is a HACCP deviation).