SOP_NUMBER: 409.04.27-att-2 TITLE: Food Temperature Log (Attachment 2) REFERENCE_CODE: IVL01-0026 DIVISION: Executive TOPIC_AREA: 409 Policy-GCI Food Service EFFECTIVE_DATE: 2017-09-07 WORD_COUNT: 340 POWERDMS_URL: https://public.powerdms.com/GADOC/documents/105536 URL: https://gps.press/sop-data/409.04.27-att-2/ 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 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/ ======================================================================== FULL TEXT: ======================================================================== SOP 409.04.27 Attachment 2 9/7/2017 Page 1 of 5 # **Food Temperature Log** **Institution: ___________ Menu Week Cycle: __________ Day of Week: ___________ Date: _______** **Number to Prepare for: Breakfast: ____________ Lunch: _________ Supper: _________ Packout: _______** **BREAKFAST** **DINING LOCATION _____________________** |Menu Item|Person assigned|Time
Prepared|Minimum
Internal
Cooking
Temp|Final
Cooking
Temp|Holding
Temp|Start of
Service
Temp|Mid-
Service
Temp|End of
Service
Temp|2 hr.
Leftover
Temp|4 hr.
Leftover
Temp|6 hr.
Leftover
Temp| |---|---|---|---|---|---|---|---|---|---|---|---| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| Retention Schedule: Upon completion, this log is to be kept in a local Food Service filing area for six years, one year active and five years inactive, then destroyed. SOP 409.04.27 Attachment 2 9/7/2017 Page 2 of 5 **LUNCH** **DINING LOCATION _____________________** |Menu Item|Person assigned|Time
Prepared|Minimum
Internal
Cooking
Temp|Final
Cooking
Temp|Holding
Temp|Start of
Service
Temp|Mid-
Service
Temp|End of
Service
Temp|2 hr.
Leftover
Temp|4 hr.
Leftover
Temp|6 hr.
Leftover
Temp| |---|---|---|---|---|---|---|---|---|---|---|---| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| Retention Schedule: Upon completion, this log is to be kept in a local Food Service filing area for six years, one year active and five years inactive, then destroyed. SOP 409.04.27 Attachment 2 9/7/2017 Page 3 of 5 **SUPPER** **DINING LOCATION _____________________** |Menu Item|Person assigned|Time
Prepared|Minimum
Internal
Cooking
Temp|Final
Cooking
Temp|Holding
Temp|Start of
Service
Temp|Mid-
Service
Temp|End of
Service
Temp|2 hr.
Leftover
Temp|4 hr.
Leftover
Temp|6 hr.
Leftover
Temp| |---|---|---|---|---|---|---|---|---|---|---|---| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| Retention Schedule: Upon completion, this log is to be kept in a local Food Service filing area for six years, one year active and five years inactive, then destroyed. SOP 409.04.27 Attachment 2 9/7/2017 Page 4 of 5 **PACKOUT** |Menu Item|Person assigned|Time
Prepared|Minimum
Internal
Cooking
Temp|Final
Cooking
Temp|Holding
Temp|Start of
Service
Temp|Mid-
Service
Temp|End of
Service
Temp|2 hr.
Leftover
Temp|4 hr.
Leftover
Temp|6 hr.
Leftover
Temp| |---|---|---|---|---|---|---|---|---|---|---|---| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| ||||||||||||| Retention Schedule: Upon completion, this log is to be kept in a local Food Service filing area for six years, one year active and five years inactive, then destroyed. SOP 409.04.27 Attachment 2 9/7/2017 Page 5 of 5 **ISOLATION TRAYS** |MEAL AND
NUMBER OF
TRAYS|TIME
PREPARED|TEMP
AT
PREP|TIME
ARRIVED
AT UNIT|TEMP IN UNIT|F/S
SUPERVISOR
SIGNATURE|OFFICERS
SIGNATURE| |---|---|---|---|---|---|---| |||||||| |||||||| |||||||| |||||||| |||||||| |||||||| |||||||| |||||||| |||||||| |||||||| |||||||| |||||||| |||||||| |||||||| |||||||| |||||||| |||||||| |||||||| Retention Schedule: Upon completion, this log is to be kept in a local Food Service filing area for six years, one year active and five years inactive, then destroyed.