Template

Hanoi Kitchen Temperature Monitoring

by Jill Legane, from the Community

This kitchen temperature monitoring template supports HACCP compliance for catering operations. Log cooking spot checks to a minimum core temperature of 75 C using a 24 hour clock, record acceptance, and capture sign off by staff and supervisors. Use it to standardize daily hot and cold checks and maintain food safety records for audits.

With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
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Hanoi Kitchen Temperature Monitoring

About author

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