HACCP LOGS
Walk in Freezer, Walk in Cooler, Milk BoxHand Sink Assessment Sink, Storage Room, Kitchen Assessment, Hot Holding Cabinet, Food Temperature Log, Cooling Log Sheet
What are HACCP Monitoring LOGS?
I don't have any leftovers for the day, what do I still need to fill out?
What is the Cooling Log?
Acronym relating to safe food handling procedures
What is HACCP?
Manager walks around kitchen to verify recipes are being followed and temperatures are recorded.
What is Verification of Procedures Principle in HACCP?
Replaced soap on the Hand Sink Assessment Log, now to record something else on the sheet.
Writing in the Corrective Action Section of Log
Logs that should be checked first thing in the morning
What are the Freezer, Cooler and Milk Monitoring Logs?
What is cooling from 135 to 70 within 2 Hours?
Hazard Analysis, Critical Control Point Identification, Establishment of Critical Limits, Monitoring Procedures, Corrective Actions, Record Keeping, Verification Procedures
What are the 7 principles of HACCP?
Identifying the potential hazardous condition in the kitchen.
What is Hazard Analysis?
This chart needs to be filled out three times a day.
What is the Table and Seat Cleaning Log?
Multiple Logs may be needed if you have holding units in your school.
What is the Hot Holding Cabinet Logs?
Total cooling time for leftovers.
What is 6 hours?
Conducting a Hazard Analysis.
What is the first Principle of HACCP?
Identifying the step where hazards can either be prevented, eliminated or reduced to acceptable levels.
What is the Critical Control Point Identification?
Cooking food to the correct Temperature, Holding Food at the Correct Temperature, Purchasing from Reputable Suppliers, Staff Training.
What are examples of Critical Control Points?
Checking each day to verify water is 100 degrees, soap is available and paper towels are available.
What is the Hand Sink Assessment Log?
What is a proper way to cool large amount of food?
After checking the temperature of the chicken patties and only tempting to 135 degrees, continued cooking until 165 degrees.
What is corrective action?
It is the plan or step used to ensure critical limits are being met.
What is Monitoring Procedures?
It is very important to know the daily temperature on this Log.
What is the Walk-In-Freezer Log?
Multiple initials may be on this chart.
What is the Daily Table and Seat Cleaning Log?
Leftovers are thrown out after not cooling to 70 within two hours before manager leaving.
What is the corrective action for cooling?
Something you should do when your hands get soiled or you are changing tasks
What is washing your hands?
This principle shows that we are following steps to ensure critical limits are followed, corrective actions are documented and evidence of due diligence.
What is the Record Keeping Principle?
You need to verify that there is no Cross Contamination with this Log.
What is the Walk-In-Cooler Log?