Foodservice Logs

Foodservice logs assist the person in charge of a food establishment to achieve active managerial control by holding employees accountable for monitoring food and equipment in the facility.

Logs can only be effective if findings are documented accurately and corrective actions are taken when problems are found.

The foodservice logs are samples based on USDA logs and meet health district regulation requirements. The logs may used “as is” or be edited to meet the needs of your facility. Make sure both the needs of your facility and health district regulations are met when using and editing health district and USDA logs. Additional USDA logs may be found at http://sop.nfsmi.org/HACCPBasedSOPs.php.

Log Name English
Word
English
PDF
Spanish
Word
Spanish
PDF
Chinese
Word
Chinese
PDF
Chemical Sanitizing Dish Machine Log Download Download Download Download
Cooling Down Foods – Tracking Chart Download Download Download Download
Cooling Down Foods – Tracking Chart with Instructions Download Download Download Download Download Download
Cooking Temperature Log Download Download
Facility Maintenance Checklist Download Download
High Temperature Ware Washing Machine Log Download Download
Hot Holding Food Temperature Log Download Download
Parasite Destruction Log – 15 hours Download Download
Parasite Destruction Log – 24 hours Download Download
Parasite Destruction Log – 7 days Download Download
Refrigerator Temperature Log Download Download Download Download
Thermometer Calibration Log Download Download Download Download

Contact Information

Phone: (702) 759-0588

 

Updated on: October 10, 2018

2018-10-10T08:07:10-07:00