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  • PH 03

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    Maribeth Hernandez
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    This vessel sanitation log documents the weekly refrigeration and freezer temperature monitoring for a vessel. It records the temperature readings taken each day of refrigeration and freezer units, along with any corrective actions needed if temperatures exceed tolerances. Standards require frozen foods to be below -18°C and refrigerated foods to be at or below +5°C to control hazards.

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    This vessel sanitation log documents the weekly refrigeration and freezer temperature monitoring for a vessel. It records the temperature readings taken each day of refrigeration and freezer units, along with any corrective actions needed if temperatures exceed tolerances. Standards require frozen foods to be below -18°C and refrigerated foods to be at or below +5°C to control hazards.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views1 page

    PH 03

    Uploaded by

    Maribeth Hernandez
    This vessel sanitation log documents the weekly refrigeration and freezer temperature monitoring for a vessel. It records the temperature readings taken each day of refrigeration and freezer units, along with any corrective actions needed if temperatures exceed tolerances. Standards require frozen foods to be below -18°C and refrigerated foods to be at or below +5°C to control hazards.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
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    of 1

    VESSEL SANITATION

    LOG 3

    REFRIGERATION/FREEZER TEMPERATURE MONITORING

    VESSEL: AREA: ...................................................…….

    WEEK COMMENCING: ......................... UNDERTAKEN BY: ……...............................

    UNIT Unit
    No.
    MON TUES WED THUR FRI SAT SUN CORRECTIVE ACTION WHEN
    TEMP EXCEED TOLERANCES

    Temp
    (°C)
    Temp
    (°C)
    Time

    Temp
    (°C)
    Time

    Temp
    (°C)
    Time

    Temp
    (°C)
    Time

    Temp
    (°C)
    Time

    Temp
    (°C)
    Time

    Temp
    (°C)
    Time

    Temp
    (°C)

    Checked by ................................................................. Date .....................................................

    Temperature control standards: Below -18ºC/0°F Frozen

    +5°C/41°F or below
    All potentially hazardous foods

    Hygiene Log 3 Version: 1 Issued: 02/99 Revision: 3 Issued: 01/05 Page 1 of 1

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