FOOD SAFETY & TEMPERATURE CONTROL VERIFICATION

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--- RECEIVING & STORAGE ---
[ ] Date of Receiving Verification
[ ] Time of Receiving Verification
[ ] Ambient Temperature Upon Delivery (Fahrenheit/Celsius)
[ ] Packaging Condition of Delivered Food (Intact, Damaged, Compromised)
[ ] Evidence of Proper Handling (Select all that apply) (Temperature Recorded on Bill of Lading, Packaging Clean and Dry, Proper Vehicle Temperature, Visible signs of pest activity?)
[ ] Product Temperature Verification (at receiving) (Within Safe Temperature Range, Outside Safe Temperature Range - Corrective Action Taken, Unverifiable)
[ ] Notes/Observations on Receiving Condition (e.g., potential spoilage, packaging issues)

--- COLD STORAGE TEMPERATURES ---
[ ] Refrigerator Temperature Check 1 (Start of Shift)
[ ] Refrigerator Temperature (in °F)
[ ] Refrigerator Temperature (in °C)
[ ] Refrigerator Temperature Check 2 (Mid-Shift)
[ ] Refrigerator Temperature (in °F)
[ ] Refrigerator Temperature (in °C)
[ ] Freezer Temperature Check (Start of Shift)
[ ] Freezer Temperature (in °F)
[ ] Freezer Temperature (in °C)
[ ] Notes/Corrective Actions (if temperature outside range)

--- HOT HOLDING TEMPERATURES ---
[ ] Time of Hot Holding Temperature Check
[ ] Temperature of Holding Unit 1 (e.g., Soup Kettle)
[ ] Temperature of Holding Unit 2 (e.g., Steam Table)
[ ] Temperature of Holding Unit 3 (e.g., Heat Lamp)
[ ] Holding Unit 1 Status (Operating Correctly, Malfunctioning - Action Taken, Needs Maintenance)
[ ] Holding Unit 2 Status (Operating Correctly, Malfunctioning - Action Taken, Needs Maintenance)
[ ] Corrective Actions Taken (if any)
[ ] Signature of Verifier

--- COOKING TEMPERATURES ---
[ ] Poultry (Chicken, Turkey): Minimum Internal Temperature (°F)
[ ] Ground Beef: Minimum Internal Temperature (°F)
[ ] Beef, Pork, Lamb Steaks/Roasts: Minimum Internal Temperature (°F)
[ ] Fish: Minimum Internal Temperature (°F)
[ ] Eggs (for immediate consumption): Minimum Internal Temperature (°F)
[ ] Cooking Method Verification (e.g., Oven, Grill, Fryer) (Oven, Grill, Fryer, Other)
[ ] Notes/Observations regarding cooking temperatures and visual checks (e.g., color, texture)
[ ] Time Cooking Temperature Verified

--- COOLING PROCEDURES ---
[ ] Initial Food Temperature (Upon Removal from Cooking)
[ ] Target Cooling Temperature (e.g., Below 41°F/5°C)
[ ] Time to Reach 70°F (21°C) from Initial Temperature
[ ] Time to Reach 41°F (5°C) from Initial Temperature
[ ] Cooling Method Used: (Ice Bath, Blast Chiller, Shallow Pans, Dividing into Smaller Portions, Other (Specify in LONG_TEXT))
[ ] If 'Other' Cooling Method Selected, Please Describe:
[ ] Date Cooling Procedure Observed
[ ] Time Cooling Procedure Started

--- DATE MARKING & ROTATION ---
[ ] Number of pre-packaged items with dates checked:
[ ] Last date marking review conducted:
[ ] Date marking system used (check all that apply): (Use-by dates, Best-by dates, Pre-printed labels, Handwritten labels)
[ ] Notes on date marking discrepancies (if any):
[ ] Date marking standards being followed: (Local regulations, Company Policy, State/Provincial regulations)
[ ] Number of items rotated (FIFO) during this verification:
[ ] Describe FIFO rotation procedures observed:

--- EQUIPMENT CALIBRATION ---
[ ] Last Thermometer Calibration Date
[ ] Thermometer Reading (Calibration)
[ ] Thermometer Correction (if needed)
[ ] Calibration Standard Used (Ice Bath, Boiling Water, Certified Reference Standard)
[ ] Calibration Notes (e.g., method used, observations)
[ ] Calibration Performed By: (Certified Technician, Designated Staff Member)
[ ] Calibration Certificate (if applicable)

--- EMPLOYEE TRAINING & PRACTICES ---
[ ] Which food safety topics have employees received training on (check all that apply)? (Personal Hygiene, Time & Temperature Control, Cross-Contamination Prevention, Cleaning & Sanitizing, Allergen Awareness, Date Marking & Rotation)
[ ] Date of last food safety training for all employees.
[ ] Number of employees who have completed food safety certification (e.g., ServSafe).
[ ] Describe the process for ensuring new employees receive initial food safety training.
[ ] How are employees reminded of key food safety practices? (Regular Meetings, Posters/Visual Aids, Daily Briefings, Combination of methods)
[ ] Who is responsible for conducting food safety retraining? (Designated Supervisor, External Trainer, Combination of methods)
[ ] Attach proof of employee food safety certifications (e.g., ServSafe cards).
[ ] Describe how employee adherence to food safety procedures is monitored and enforced.

--- END OF TEMPLATE ---
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