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HACCP CRITICAL CONTROL POINTS DAILY TEMPERATURE LOG BATCH COOKINGDate: TASTE PANEL GUIDELINES(1) MINIMUM INTERNAL TEMPERATURE REQUIREMENTS FOR COOKING RAW FOODS 165F (74C) for 15 seconds Poultry (solid
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How to fill out daily temperature log batch

01
Obtain a daily temperature log batch form.
02
Fill in the date and time that the log batch is being recorded.
03
Write down the name or description of the product or substance being monitored.
04
Record the temperature reading using an accurate thermometer at the specified interval.
05
Write down the temperature reading in the appropriate column on the log batch form.
06
If required, record any additional information such as the location or the person responsible for monitoring.
07
Sign and date the log batch form to certify its accuracy.
08
Store the log batch form in a safe and easily accessible place for future reference.

Who needs daily temperature log batch?

01
Any individual or organization involved in industries that require strict temperature monitoring, such as the food industry, pharmaceuticals, healthcare, and manufacturing.
02
Regulatory bodies often require businesses operating in these industries to maintain a daily temperature log batch as part of quality control and compliance procedures.
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Daily temperature log batch is a record of temperature readings taken at regular intervals throughout the day.
Businesses or facilities that handle temperature-sensitive products, such as food storage or pharmaceutical companies, are typically required to file daily temperature log batch.
To fill out a daily temperature log batch, one must record the temperature readings at specific times and ensure that the information is accurate and up-to-date.
The purpose of daily temperature log batch is to ensure that temperature-sensitive products are stored and handled properly to maintain quality and safety.
The information that must be reported on a daily temperature log batch includes the date, time, temperature readings, and any actions taken in case of temperature deviations.
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