SOP 409.04.27-att-3: Daily Food Storage 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:
136 words

Summary

This is a daily monitoring form used to track food storage temperatures across coolers, freezers, and warehouse storage areas at GDC facilities. Food service supervisors must record temperatures three times daily (morning, afternoon, and evening) to ensure coolers stay at 41°F or below, freezers at 0°F to -10°F, and warehouse storage between 45°F and 85°F. If temperatures deviate from these ranges, maintenance and the Food Service Director must be notified immediately for repairs.

Key Topics

  • food storage temperature log
  • temperature monitoring
  • cooler temperature
  • freezer temperature
  • warehouse temperature
  • food safety
  • food service supervision
  • temperature recording
  • food storage compliance
  • refrigeration maintenance

Full Text

# GEORGIA DEPARTMENT OF CORRECTIONS

DAILY FOOD STORAGE TEMPERATURE LOG

MONTH/YEAR ______________________

SOP 409.04.27

Attachment 3

9/7/2017

|DATE|SUPERVISOR|ITEM/LOCATION|TEMPERATURE
MORNING AFTERNOON EVENING
(6:00-11:00 A.M.) (12:00-4:00 P.M.) (5:00-9:00 P.M.)|Col5|Col6|
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- Cooler Temperatures should be maintained at 41 degrees F or below.

- Freezer Temperatures should be maintained between zero (0) degrees F and minus ten (–10) degrees F.

- Warehouse Temperatures should be maintained above 45 degrees F, but below at 85 degrees F.

- If Cooler and Freezer temperatures rise above designated temperatures your facility’s maintenance department needs to be
notified immediately for repairs. The Food Service Director should also be immediately notified.

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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