Instructions: Each skid which will be in any room which temperature is not below 4°C for longer than 1 hour needs to be logged in the tempering log. All Products/Ingredients, associated lot codes, and the date are to be logged. Temperature is to be checked at a minimum every 8 hours outside of the cooler. The time of each check, surface temperature (°C), case conditions and initials of person checking shall be recorded for each different product tempering. If left to temper overnight data loggers are to be used to keep measure of temperatures. Product surface (S) temperature shall remain less than 5°C. Product must be removed to the cooler when it reaches 4°C. Product Cases must remain in good condition while thawing, which includes no pooling, breaking, or visible sogginess from the thawing process. If a deviation is noted a corrective action must be recorded, and management is to be notified.
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Title Page
Conducted on
Prepared by
600 Read Road
St Catharines, ON
L2R 7K6
Product/Ingredient
Product Name
Supplier
Lot Code
Date & Time when Removed from Cooler
Removed By
Temperature When Removed from Cooler
Product Quality
Expected Condition
Time Finished Tempering
Temperature when Finished Tempering
Manager Approval Required For Overnight Tempering?
Notify SQFP?
Management Approval
Time of Tempering Check
Yes
No
N/A
Temperature
Tempering Checks
Product Name
Lot Code (if needed)
Time of Tempering Check
Temperature
Tempering Check Result
Notify SQFP
Verification
Verified By (Name)
Verified On (Date)
Matt Bonanno
F-40 Ingredient Tempering Log
Instructions: Each skid which will be in any room which temperature is not below 4°C for longer than 1 hour needs to be logged in the tempering log. All Products/Ingredients, associated lot codes, and the date are to be logged. Temperature is to be checked at a minimum every 8 hours outside of the cooler. The time of each check, surface temperature (°C), case conditions and initials of person checking shall be recorded for each different product tempering. If left to temper overnight data loggers are to be used to keep measure of temperatures. Product surface (S) temperature shall remain less than 5°C. Product must be removed to the cooler when it reaches 4°C. Product Cases must remain in good condition while thawing, which includes no pooling, breaking, or visible sogginess from the thawing process. If a deviation is noted a corrective action must be recorded, and management is to be notified.
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