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MI Food Temperature Monitoring Form 2008-2025 free printable template

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COOKED FOOD Date: Food Name Checked By Temperature Required Actual Temperature Corrective Action CRITICAL LIMITS: Potentially Hazardous Food 135 F; Except Poultry & stuffed meats 165 F, Pork 145 F;
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How to fill out MI Food Temperature Monitoring Form

01
Begin by gathering all necessary equipment, including a thermometer.
02
Record the date and time at the top of the form.
03
Indicate the type of food being monitored (e.g., cooked, refrigerated, frozen).
04
Measure the internal temperature of the food using a clean thermometer.
05
Write down the temperature readings in the appropriate section of the form.
06
Ensure that the temperature is entered in the correct unit (Fahrenheit or Celsius).
07
Repeat the process for each food item listed on the form.
08
Sign and date the form once all temperatures have been recorded.

Who needs MI Food Temperature Monitoring Form?

01
Food service establishments including restaurants.
02
Catering companies.
03
Food banks and shelters.
04
Schools and universities with food programs.
05
Any organization that handles, prepares, or serves food.
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The MI Food Temperature Monitoring Form is a document used to record and monitor the temperatures of food items to ensure they are stored and cooked at safe temperatures.
Food establishments, including restaurants, cafeterias, and catering services, are generally required to file the MI Food Temperature Monitoring Form to comply with health regulations.
To fill out the MI Food Temperature Monitoring Form, one should record the date, time, food item, temperature measured, and the name of the person monitoring the temperature.
The purpose of the MI Food Temperature Monitoring Form is to help ensure food safety by tracking the temperatures at which food is stored and prepared, preventing foodborne illnesses.
The information that must be reported includes the date, time, type of food, internal temperature of the food, and the signature of the individual who conducted the monitoring.
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