SOP 409.04.27-att-1: Food Receiving Temperature Log

Division:
Executive
Effective Date:
September 7, 2017
Reference Code:
IVL01-0026
Topic Area:
409 Policy-GCI Food Service
PowerDMS:
View on PowerDMS
Length:
103 words

Summary

This form is used to document and monitor the temperature of food items at the time they are received in GDC food service facilities. Staff members record the date, item received, temperature, condition, receiving staff name, and storage time for each delivery to ensure food safety compliance. Temperature specifications require milk to be between 32-41°F and produce to be between 32-41°F, with non-compliant or poor quality items to be rejected.

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.

Attachments (4)

  1. Food Receiving Temperature Log (103 words)
  2. Food Temperature Log (Attachment 2) (340 words)
  3. Daily Food Storage Temperature Log (136 words)
  4. List of Food Items That Cannot Be Used as Leftovers (96 words)
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