Copy of Form HACCP Chart
This document is a Hazard Analysis & Critical Control Point (HACCP) chart template intended for use in food‑service operations. It provides structured tables for recording temperature checks at key control points—walk‑in coolers, cookline coolers, cooking, reheating, hot holding, cooling, and receiving—across three daily shifts (AM, Midday, PM). Each section lists the regulatory or best‑practice temperature standards (e.g., cold holding ≤ 41 °F, poultry cooked to 165 °F/15 s, hot holding ≥ 140 °F) and the associated corrective actions (discard, rapid cooling, reheat, reject). Blank rows are provided for staff to log actual readings and any corrective steps taken, making the form a practical daily log for food‑safety compliance.
Topics
Walk‑In Cooler Monitoring & Cold‑Holding Standards
Table for recording AM, Midday, and PM temperature checks of walk‑in coolers, with the standard that foods must be ≤ 41 °F and corrective actions for deviations.