SOP_NUMBER: 409.04.27-att-1
TITLE: Food Receiving Temperature Log
REFERENCE_CODE: IVL01-0026
DIVISION: Executive
TOPIC_AREA: 409 Policy-GCI Food Service
EFFECTIVE_DATE: 2017-09-07
WORD_COUNT: 103
POWERDMS_URL: https://public.powerdms.com/GADOC/documents/105535
URL: https://gps.press/sop-data/409.04.27-att-1/

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

ATTACHMENTS:
  1. Food Receiving Temperature Log
     URL: https://gps.press/sop-data/409.04.27-att-1/
  2. Food Temperature Log (Attachment 2)
     URL: https://gps.press/sop-data/409.04.27-att-2/
  3. Daily Food Storage Temperature Log
     URL: https://gps.press/sop-data/409.04.27-att-3/
  4. List of Food Items That Cannot Be Used as Leftovers
     URL: https://gps.press/sop-data/409.04.27-att-4/

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FULL TEXT:
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SOP 409.04.27
Attachment 1

9/7/2017

# **GEORGIA DEPARTMENT OF CORRECTIONS**


**FOOD RECEIVING TEMPERATURE LOG**


**MONTH/YEAR  ______________________**











|DATE|ITEM RECEIVED|TEMPERATURE<br>AT RECEIVING*|CONDITION AT<br>RECEIVING|STAFF MEMBER<br>RECEIVING|RECEIVING TIME|TIME ITEM IS<br>PLACED IN<br>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.