Use this temperature log to assist in the implementaion of your HACCP procedures. Keeping track of your temperatures in all storage and chill rooms will allow you to identify fluctuations in temperature and implement corrective action where necessary.
Use this sheet to record Supplier Delivery Temperatures, Storage Temperatures and Hot/Cold Food Holding areas like Buffets etc.
File all daily temperature logs with other HACCP logs to form part of your overall HACCP programme.
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