Food_Safety_Forms.xls

8/18/2019 Food_Safety_Forms.xls

http://slidepdf.com/reader/full/foodsafetyformsxls 1/19

Important Instructions before printing these forms!

Before printing and using these forms verify that the standards listed are correctaccording to your local health department standards. Change the forms as needed toreflect your region's standards and comply with county, state and federal healthcodes.

Best practice is to save each form for 90 days so as to provide documentation should the HealthDepartment require it.

Chef's esources !nc disclaims all lia"ility for the health department information provided in this fileand ma#es no endorsement of or representation or warranty regarding the information listed in thisfile. $hould you decide to use the information provided in this file, you will "e solely responsi"le forverifying the accuracy of the information according to your local regulations, and Chef's esources !ncwill have no lia"ility for any of the information provided here.



Food Holding Temperature Log

Venue: Service Period:

Station: Date:

TimeInitials

Product

Cold Food Holding Standards Hot Food Holding Standards

Hold cold food at %& ( or "elow. Hold hot food at &%0 ( or a"ove.

TI"# F"$ F""DS %&L"' ST#D$D:

)&) * +uic#ly cool food that has "een held a"ove )) * eheat food that has "een held "elow

%& ( for less than - hours. &%0 ( for less than - hours to &/ (.

)-) * Discard food that has "een held a"ove )%) * Discard food that has "een held "elow

%& ( for more than - hours. &%0 ( for more than - hours.

)) * !nform Chef1$upervisor. )) * !nform Chef1$upervisor.

(anager)s Signature: Date:

orrectiv

ction

TI"# F"$ F""DS %&L"' ST#D$D:



2se this form to record hot or cold held foods every 0 minutes 3or whatever standard you choose4.$ave records for 90 days to document safe handling procedures.



* Hour Food Holding Temperature Log

Venue: Service Period:

Station: Date:

+ Hr +,- Hr * Hr

Initials

Time

Product

Cold Food Holding Standards Hot Food Holding Standards

Hold cold food at %& ( or "elow. Hold hot food at &%0 ( or a"ove.

TI"# F"$ F""DS %&L"' ST#D$D:

)&) * +uic#ly cool food that has "een held a"ove )) * eheat food that has "een held "elow%& ( for less than - hours. &%0 ( for less than - hours to &/ (.

)-) * Discard food that has "een held a"ove )%) * Discard food that has "een held "elow

%& ( for more than - hours. &%0 ( for more than - hours.

)) * !nform Chef1$upervisor. )) * !nform Chef1$upervisor.


oldHolding

Temp

First Hot

Temp

./

(inutes TimeDisposed

TI"# F"$ F""DS %&L"' ST#D$D:





Handsin0 Temperature Log

Venue: (onth:

Date Temp Initials Corrective Action

+

*.

1

-

2

3

4

5

+/

+++*

+.

+1

+-

+2

+3

+4

+5

*/

*+

**

*.

*1

*-

*2

*3

*4

*5

./

.+

Handsin0 hot 6ater temperature must be at least ++/7 F,

&) * Call aintenance to ad5ust temperature. 2se another sin# until spec temperature is reached.

) * !nform Chef1$upervisor.

Handsin0 Standards:

orrect ve ct on:



(orm +6(*9

(anager)s Signature: Date Verified:



'al08in ooler9Freeer Temperature Log

Venue:

(onth: $efrigerator9Freeer ID:

Date Initials Initials Initials

+

*

.

1

-

2

3

4

5

+/

++

+*

+.

+1

+-

+2

+3

+4

+5

*/

*+

**

*.

*1

*-

*2

*3

*4*5

./

.+

Cooler temperature must "e maintained at )&) * Call maintanence. %& ( 3% C4 or "elow. )) * !nform Chef1$upervisor.!deal free7er temperature is 0 ( 3*&8 C4 or "elow.

(anager Signature: Date Verified:

"pening

Temp

(id8da;

Temp

losing

Temp

orrective

ction

Standard: orrective ction Ta0en:



Product ooling Log

Date: Venue:

Chefs esources.com

Time Initials Initials

Date Item

ST#D$D: TI"# T<&#:

ool hot foods: )&) * Cooled, la"eled, dated stored properly

(rom &%0 ( 30 C4 to :0 ( 3-& C4 within - hours, )-) * Discard improperly cooled foods. - and - )) * !nform Chef1$upervisor.

(rom :0 ( 3-& C4 to %&( 3% C4 within an addditional % hours.


StartTime

StartTemp

+Hour

*Hour

.Hour

1Hour

-Hour

2Hour ction

Ta0en

;nter the date and product, the start time, the starting temperature, and initial the sheet. ;very hour, document the currenttemperature in hours & thru . 6t hour , if the product has met the cooling standards... la"el, date, store. !f the product has n

meet the standard, notify your supervisor or manager.



Thermometer alibration Log

Venue: (onth:

Date Thermometer ID Temp Initials Corrective Action

<hermometer !D is the team mem"er's name or wor#station name

Thermometers must be 6ith =98 *7 of .*7 F >/7 ?

)&) * 6dusted thermometer and re*tested until spec temperature is reached.

(orm +6(*9

Thermometer Standards:

orrect ve ct on:






@uat Sanitier oncentration Log

Venue: (onth:

Date Time Concentration Initials Corrective Action

+

*

.

1

-

2

3

4

5

+/

++

+*

+.

+1

+-

+2

+3

+4

+5

*/*+

**

*.

*1

*-

*2

*3

*4

*5./

.+

+uat saniti7er solution must have a concentration of -00 ppm.

)&) * 6d5ust concentration "y adding more water. etest.

)-) * 6d5ust concentration "y adding more quat saniti7er. etest.

)) * !nform Chef1$upervisor if concentration is not -00 ppm.

Standard:

orrect ve ct on:






%leach Sanitier oncentration Log

Venue: (onth:

Date Time Concentration Initials

+

*

.

1

-

2

3

4

5

+/++

+*

+.

+1

+-

+2

+3

+4

+5*/

*+

**

*.

*1

*-

*2

*3

*4*5

./

.+

Bleach saniti7er solution must have a concentration of &00 ppm.

Standard:

orrect ve ct on:



)&) * 6d5ust concentration "y adding more water. etest.

)-) * 6d5ust concentration "y adding more "leach. etest.

)) * !nform Chef1$upervisor if concentration is not &00 ppm.

(anager)s Signature:





Corrective Action



Date:



Date post:	07-Jul-2018
Category:	Documents
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Food_Safety_Forms.xls

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