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Get the free COLD FOOD SCORE SHEET

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COLD FOOD Scoresheet C A TE G ORI E S A, B, C1 and C 2 Show:Exhibit / Competitor #Date:Category #CriteriaPossible PointsPresentation Overall Look and Eye Appeal of Display (010) Innovation (010) Glazing
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How to fill out cold food score sheet

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Step 1: Obtain a cold food score sheet
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Step 2: Begin by filling out the basic information section, such as the name of the food establishment, date, and inspector's name
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Step 3: Evaluate each category listed on the score sheet, such as food handling, temperature control, and personal hygiene
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Step 4: Score each category based on the guidelines provided, using a scale such as 1-5 or 1-10
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Step 5: Add up the scores for each category to determine the overall cold food score
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Step 6: Provide comments or observations in the designated sections, noting any violations or areas for improvement
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Step 7: Review the completed score sheet for accuracy and completeness
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Step 8: Submit the score sheet to the appropriate authority or keep it on file for future reference

Who needs cold food score sheet?

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Any food establishment, such as restaurants, cafes, and grocery stores, that serves or sells cold food items should use a cold food score sheet. This helps ensure compliance with food safety regulations, allows for self-assessment and improvement, and provides transparency to customers and regulatory authorities.
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The cold food score sheet is a document used to record and evaluate the temperature and safety of cold food items.
Food service establishments such as restaurants, cafes, and food trucks are required to file cold food score sheet.
The cold food score sheet must be filled out by recording the temperature of cold food items at regular intervals and ensuring that they are within safe limits.
The purpose of the cold food score sheet is to monitor and maintain the safety of cold food items to prevent foodborne illnesses.
The information reported on the cold food score sheet includes the name of the food item, temperature readings, date and time of recording, and initials of the person responsible for monitoring.
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