Template

F-40 Ingredient Tempering Log

by Matt Bonanno, from the Community

Use this F-40 Ingredient Tempering Log to control ingredient tempering outside the cooler. Record product names, suppliers, lot codes, removal times and temperatures, expected condition, and finish times. Capture surface temperature checks at least every 8 hours, note case conditions, and initials of the checker. For overnight tempering, use data loggers. Keep surface temperature under 5 degrees C and return product to the cooler at 4 degrees C. Document any deviations with corrective actions, notify management and SQFP as required, and complete verification and approvals.

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
Pre-Production Product Evaluation Checklist F-092
This pre production product evaluation checklist helps food manufacturing teams verify product temperature and quality before use. Inspect physical indicators against specifications, capture supplier and lot details, and record product and room temperatures. If temperature rises above 5 C, process within 2 hours or return to cold storage. Report unacceptable temperatures immediately to the production supervisor and SQF Practitioner, and document corrective actions when checks fail. Includes fields for product info, acceptability decisions, corrective actions, assessor initials, and verification.
by Matt Bonanno, from the Community
Downloads: 10+
Get
Template
TMV and Tempering Valve Inspection Checklist
Use this inspection checklist to verify thermostatic mixing valve and tempering valve compliance in buildings. Capture make and model, valve size, location and ID, and photo evidence. Record the number of outlets served, including baths, basins, showers, and other fixtures. Measure outlet temperatures and check against recommended ranges for adults, children, and neonatals. Perform and document the fail safe test and determine whether the valve is satisfactory for continued use. Include accredited tester details, employer, position, witnesses, and signatures to support compliance and record keeping.
by Daniel Kahi, from the Community
Downloads: 10+
Get
Template
FOH Fridge Temperature Checklist
Easily log FOH refrigerator and freezer temperatures to support food safety and compliance. This checklist includes fields for site, date, preparer, and location, plus daily checks for milk fridges under 5 degrees, drink fridges under 5 degrees, 3 door fridges under 5 degrees, 3 door black fridges under 5 degrees, and freezers under minus 15 degrees. Use it to standardize monitoring, document corrective action, and maintain consistent cold storage across service areas.
by Din Haikin, from the Community
Downloads: 0
Get
Template
F-071 Receiving Log for Iron Will Raw
This F-071 receiving log helps food operations verify safe delivery of refrigerated and frozen items. Inspect trailers for pests, odors, damage, cleanliness, and signs of cross contamination. Record product surface temperatures, trailer back wall temperature, and confirm suppliers are approved. Follow thresholds of 0 to 5 C for refrigerated items and below 0 C for frozen items, noting any spoilage or thawing. Capture lot codes, weights, pallet use and hygiene, and keep deliveries off the floor. If non compliant, document deviations, corrective actions, or reject loads with supporting invoices. Includes verification steps to ensure accurate record keeping and food safety compliance.
by Boniface Habanabakize, from the Community
Downloads: 0
Get

F-40 Ingredient Tempering Log

About author

You might also like

Pre-Production Product Evaluation Checklist F-092

TMV and Tempering Valve Inspection Checklist

FOH Fridge Temperature Checklist

F-071 Receiving Log for Iron Will Raw

You might also like

Pre-Production Product Evaluation Checklist F-092

TMV and Tempering Valve Inspection Checklist

FOH Fridge Temperature Checklist

F-071 Receiving Log for Iron Will Raw