SOP 409.04.27-att-1: Food Receiving Temperature Log
Summary
Key Topics
- food receiving
- temperature log
- food safety
- food storage
- milk temperature
- produce temperature
- food quality control
- receiving procedures
- food service
- temperature monitoring
- food inspection
- quality standards
Full Text
SOP 409.04.27
Attachment 1
9/7/2017
# GEORGIA DEPARTMENT OF CORRECTIONS
FOOD RECEIVING TEMPERATURE LOG
MONTH/YEAR ______________________
|DATE|ITEM RECEIVED|TEMPERATURE
AT RECEIVING*|CONDITION AT
RECEIVING|STAFF MEMBER
RECEIVING|RECEIVING TIME|TIME ITEM IS
PLACED IN
STORAGE|
|---|---|---|---|---|---|---|
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- MILK SHOULD BE RECEIVED AT TEMPERATURES ABOVE 32 DEGREES F BUT BELOW 41 DEGREES F.
- ALL PRODUCE WILL BE RECEIVED AT TEMPERATURES ABOVE 32 DEGREES F BUT BELOW 41 DEGREES F.
- PRODUCTS NOT MEETING SPECIFICATIONS OR OF POOR QUALITY WILL BE REJECTED.
Retention Schedule: Upon completion, this form will be kept in a local food service filing area for six years, one year active and five years inactive, then destroyed.