Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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Date and time of cooking temperature
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Was the temperature above 165 degrees for at least 15 seconds?
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If not, list corrective action taken.
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If corrective actions was necessary, was the temperature corrected to be above 165 degrees for at least 15 seconds?
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Date of cooling temperature
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Did the temperature cool to 70 degrees in 2 hours or less and to 41 degrees in 4 hours or less?
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If not, list corrective action taken.
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If corrective actions was necessary, did the temperature cool to 70 degrees in 2 hours or less and to 41 degrees in 4 hours or less?
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Date and time of reheating temperature.
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Did the product reheat at or above 165 degrees for at least 15 seconds?
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If not, list corrective action taken.
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If corrective actions was necessary, did the product reheat at or above 165 degrees for at least 15 seconds?
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Add signature
