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HACCP Production Log Template

Foodservice employees must record production details like date, product, start/end times, temperatures, corrective actions, and amount prepared on a log. The manager must verify employees take proper temperatures and follow procedures by monitoring during shifts and reviewing, initialing, and dating the log daily. The log must be maintained as directed by the state agency.

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Jenny Ng
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49 views1 page

HACCP Production Log Template

Foodservice employees must record production details like date, product, start/end times, temperatures, corrective actions, and amount prepared on a log. The manager must verify employees take proper temperatures and follow procedures by monitoring during shifts and reviewing, initialing, and dating the log daily. The log must be maintained as directed by the state agency.

Uploaded by

Jenny Ng
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

HACCP-Based SOPs

Production Log
Instructions: Foodservice employees will record the date, product name, start and end time of production, the two temperature measurements taken, any corrective action taken, and the amount of food prepared on the Production Log. The foodservice manager will verify that foodservice employees are taking the required temperatures and following the proper preparation procedure by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the log daily. Maintain this log as directed by your State agency. Date Start Time Product Name Temp #1 Temp #2 Amount Prepared Corrective Actions End Time Employee Initials Verified By/Date

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