{
    "sop_number": "409.04.27-att-2",
    "old_code": "IVL01-0026",
    "title": "Food Temperature Log (Attachment 2)",
    "division": "Executive",
    "topic_area": "409 Policy-GCI Food Service",
    "effective_date": "2017-09-07",
    "summary": "This is a daily food temperature tracking log used by Georgia correctional institutions to monitor and document the internal cooking temperatures, holding temperatures, and service temperatures of all meals (breakfast, lunch, supper, and packout) served to incarcerated individuals. Food Service staff must record temperatures at multiple points during food preparation and service, as well as track leftover food temperatures at 2, 4, and 6-hour intervals. The log also tracks isolation trays with temperature documentation and signatures from Food Service supervisors and officers. Completed logs must be retained for six years (one year active, five years inactive) before destruction.",
    "key_topics": [
        "food temperature log",
        "food safety",
        "cooking temperature",
        "holding temperature",
        "meal service",
        "food service documentation",
        "isolation trays",
        "temperature monitoring",
        "food preparation",
        "leftover food",
        "institutional food service",
        "daily log",
        "breakfast lunch supper"
    ],
    "cross_references": [],
    "content": "SOP 409.04.27\n\nAttachment 2\n\n9/7/2017\nPage 1 of 5\n\n\n# **Food Temperature Log**\n\n**Institution: ___________  Menu Week Cycle: __________  Day of Week: ___________  Date: _______**\n\n**Number to Prepare for: Breakfast: ____________  Lunch: _________ Supper: _________  Packout: _______**\n\n\n**BREAKFAST**\n\n**DINING LOCATION _____________________**\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n|Menu Item|Person assigned|Time<br>Prepared|Minimum<br>Internal<br>Cooking<br>Temp|Final<br>Cooking<br>Temp|Holding<br>Temp|Start of<br>Service<br>Temp|Mid-<br>Service<br>Temp|End of<br>Service<br>Temp|2 hr.<br>Leftover<br>Temp|4 hr.<br>Leftover<br>Temp|6 hr.<br>Leftover<br>Temp|\n|---|---|---|---|---|---|---|---|---|---|---|---|\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n\n\n\nRetention Schedule: Upon completion, this log is to be kept in a local Food Service filing area for six years, one year active and five\nyears inactive, then destroyed.\n\n\nSOP 409.04.27\n\nAttachment 2\n\n9/7/2017\nPage 2 of 5\n\n\n\n**LUNCH**\n\n**DINING LOCATION _____________________**\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n|Menu Item|Person assigned|Time<br>Prepared|Minimum<br>Internal<br>Cooking<br>Temp|Final<br>Cooking<br>Temp|Holding<br>Temp|Start of<br>Service<br>Temp|Mid-<br>Service<br>Temp|End of<br>Service<br>Temp|2 hr.<br>Leftover<br>Temp|4 hr.<br>Leftover<br>Temp|6 hr.<br>Leftover<br>Temp|\n|---|---|---|---|---|---|---|---|---|---|---|---|\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n\n\n\nRetention Schedule: Upon completion, this log is to be kept in a local Food Service filing area for six years, one year active and five\nyears inactive, then destroyed.\n\n\nSOP 409.04.27\n\nAttachment 2\n\n9/7/2017\nPage 3 of 5\n\n\n\n**SUPPER**\n\n**DINING LOCATION _____________________**\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n|Menu Item|Person assigned|Time<br>Prepared|Minimum<br>Internal<br>Cooking<br>Temp|Final<br>Cooking<br>Temp|Holding<br>Temp|Start of<br>Service<br>Temp|Mid-<br>Service<br>Temp|End of<br>Service<br>Temp|2 hr.<br>Leftover<br>Temp|4 hr.<br>Leftover<br>Temp|6 hr.<br>Leftover<br>Temp|\n|---|---|---|---|---|---|---|---|---|---|---|---|\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n\n\n\nRetention Schedule: Upon completion, this log is to be kept in a local Food Service filing area for six years, one year active and five\nyears inactive, then destroyed.\n\n\nSOP 409.04.27\n\nAttachment 2\n\n9/7/2017\nPage 4 of 5\n\n\n\n**PACKOUT**\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n|Menu Item|Person assigned|Time<br>Prepared|Minimum<br>Internal<br>Cooking<br>Temp|Final<br>Cooking<br>Temp|Holding<br>Temp|Start of<br>Service<br>Temp|Mid-<br>Service<br>Temp|End of<br>Service<br>Temp|2 hr.<br>Leftover<br>Temp|4 hr.<br>Leftover<br>Temp|6 hr.<br>Leftover<br>Temp|\n|---|---|---|---|---|---|---|---|---|---|---|---|\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n|||||||||||||\n\n\n\nRetention Schedule: Upon completion, this log is to be kept in a local Food Service filing area for six years, one year active and five\nyears inactive, then destroyed.\n\n\nSOP 409.04.27\n\nAttachment 2\n\n9/7/2017\nPage 5 of 5\n\n\n\n**ISOLATION TRAYS**\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n|MEAL AND<br>NUMBER OF<br>TRAYS|TIME<br>PREPARED|TEMP<br>AT<br>PREP|TIME<br>ARRIVED<br>AT UNIT|TEMP IN UNIT|F/S<br>SUPERVISOR<br>SIGNATURE|OFFICERS<br>SIGNATURE|\n|---|---|---|---|---|---|---|\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n||||||||\n\n\n\nRetention Schedule: Upon completion, this log is to be kept in a local Food Service filing area for six years, one year active and five\nyears inactive, then destroyed.",
    "word_count": 340,
    "powerdms_url": "https://public.powerdms.com/GADOC/documents/105536",
    "url": "https://gps.press/sop-data/409.04.27-att-2/",
    "attachments": [
        {
            "number": 1,
            "title": "Food Receiving Temperature Log",
            "word_count": 103,
            "url": "https://gps.press/sop-data/409.04.27-att-1/"
        },
        {
            "number": 2,
            "title": "Food Temperature Log (Attachment 2)",
            "word_count": 340,
            "url": "https://gps.press/sop-data/409.04.27-att-2/"
        },
        {
            "number": 3,
            "title": "Daily Food Storage Temperature Log",
            "word_count": 136,
            "url": "https://gps.press/sop-data/409.04.27-att-3/"
        },
        {
            "number": 4,
            "title": "List of Food Items That Cannot Be Used as Leftovers",
            "word_count": 96,
            "url": "https://gps.press/sop-data/409.04.27-att-4/"
        }
    ]
}