Foodservice logs assist the person in charge of a food establishment to achieve active managerial control by holding employees accountable for monitoring food and equipment in the facility.
Logs can only be effective if findings are documented accurately and corrective actions are taken when problems are found.
The foodservice logs are samples based on USDA logs and meet health district regulation requirements. The logs may used “as is” or be edited to meet the needs of your facility. Make sure both the needs of your facility and health district regulations are met when using and editing health district and USDA logs. Additional USDA logs may be found at http://sop.nfsmi.org/HACCPBasedSOPs.php.