Food Safety Logs
News
Proper use of Time and Temperature Logs is of critical importance These logs and their proper may one day save your unit for a potential foodborne illness disaster.
Examples of how to properly fill them out are shown below.
When temperatures are found to be in the danger zone, food must be re-cooled or reheated properly (or discarded). Taking immediate action when foods are found to be out of proper temperature range is your single most powerful tool to preventing potential foodborne illness. Below are some simple charts with recommended temperatures.
Safe Cooking and Holding Temperatures
| Product | Cook To: | At Least: | Hold At: |
| Hot Dogs | 160° F. | 15 seconds | 140° F. |
| Burgers | 160° F. | 15 seconds | 140° F. |
| Sausage | 160° F. | 15 seconds | 140° F. |
| Chicken | 165° F. | 15 seconds | 140° F. |
| Reheating | 165° F. | 30 seconds | 140° F. |
Safe Cooling Procedures
Hot foods to be stored must be cooled from hot holding to 70° F (21°C) or less within 2 hours and then to 41°F (5°C) within another 4 hours.
No log or piece of paper can protect you from all food borne illness. These logs may assist you and your local health departments to pinpoint a possible source of an outbreak if one occurs. Ultimately, it is up to the management staff of the kitchen and quick serve to properly monitor food temperatures throughout an event and take proper, immediate action when food is found to be in the danger zone. Keeping in mind it there are many more factors to food safety, not simply proper temperature monitoring.
The logs below are the way that the logs should be properly filled out. These logs need be kept on file for 3 months.
Where to Find HACCP Logs
- Click on Food Safety Guide
- Scroll to end of document
- Click on appendix of your choice
New Food Safety Product Innovation
“Sani-wipe” single use product that reduces the use of the “liquid” quats for work stations and portable concession units. This product met all of the needed requirements for the health department regulations. The “packs’” of wipes can be stored in 2 different manners.
- In a fanny pack belt system
- With a “custom” bucket
Pros:
- Single use item
- No spillage of liquid chemicals
- Cleanliness of station
- No need for testing
- No need to change out liquid every 4 hours
- No concerns about dilution
Max Knoepfel August 18, 2015 at 7:04 pm
Great Idea on the sani packs, will implement at MCC
Os Ahmed August 17, 2015 at 11:41 am
Thank you Chef
Clifton Wharton August 15, 2015 at 12:35 pm
We all need to review these simple safety practices…….
Malik Bendolph August 13, 2015 at 4:05 pm
Appreciate It !! 🙂
Cynthia Nevels August 13, 2015 at 2:42 pm
Thank you chef. All great information!!!
Chris Simmons August 13, 2015 at 2:03 pm
Thank you
Norman Crumes August 13, 2015 at 12:35 pm
Norman Crumes Great tips, got it Thanks
Nathan Madison August 13, 2015 at 11:31 am
Love the Sani packs Chef!
Sergio Garcia August 13, 2015 at 11:27 am
Thank you Chef !
Sharon M Luhnow August 13, 2015 at 11:20 am
Great information!
Alan Clark August 13, 2015 at 9:58 am
I could not agree more on the importance of the food safety logs.
Teresa Gosse August 13, 2015 at 8:43 am
Great idea on the Sani paks!
Michael Evans August 13, 2015 at 7:13 am
Got it Thanks