The title of this form, Service and HACCP Record, is located at the upper left.
Below the title in smaller text are the following words: Sodexho Service and HACCP
Record (keep on file for one year). Toward the upper middle part of the form is
a small table where you enter the Estimated and Actual Customer Count for Breakfast,
Lunch, and Dinner. There are also spaces to enter the Day, Week, Date, Weather,
and any additional Comments.
The main area of this form is occupied by a large table with columns that have
the following headings:
Recipe Number.
Item.
Portion Size.
Portion Factor.
To Prepare (a Totals row is available for this item).
Prepared (a Totals row is available for this item).
Portions Leftover (a Totals row is available for this item).
Used (a Totals row is available for this item).
Sold (a Totals row is available for this item).
Comments
Cooking Temp (1). This column is divided into two smaller columns, Time and Temperature.
Taste Panel (2), Evaluation Code.
Holding and Serving Temperature (3). Check minimum of two times per serving period.
This column is divided into six smaller columns, Time and Temperature repeated
twice more. This allows you to enter the time and temperature after checking the
item up to three times.
Cooling Temperatures (4). This column is divided into four smaller columns, Start
Time, Initial Temperature, Two Hour Temperature, and Four Hour Temperature.
Reheating Temperature (5). This column is divided into three smaller columns,
Start Time, Final Time, and Internal Temperature.
The numbers in parenthesis next to several of the headings above are explained
below the table as follows:
(1) HACCP Minimum Internal Temperature Requirements for Cooking Raw Foods:
A. Poultry (solid & ground): 165ºF (74ºC).
B. Pork, Game: 155ºF (68ºC).
C. Roast Beef: 135ºF (57ºC), held for 45 min.
D. Veal, Lamb, Other Red Meats: 145ºF (63ºC).
E. Ground Meats (except poultry): 155ºF (68ºC).
F. Seafood: 145ºF (63ºC).
G. Stuffed Foods (meats, poultry, seafood, pasta): 165ºF (74ºC).
H. Fresh (Shell) Eggs, Pasteurized Egg Dishes: 145ºF (63ºC).
(2) Taste Panel Evaluation:
A = Excellent.
B = Acceptable, recipe review needed.
C = Corrective action required.
D = Rejected, product may not be served.
(3) HACCP Minimum Holding Temperature Requirements:
- HOLD HOT FOODS AT 140ºF (60ºC) OR ABOVE.
- HOLD COLD FOODS AT 40ºF (4ºC) OR BELOW.
Recommended Serving Temperatures to ensure hot or cold food at point of consumption:
- Cold Foods: 40ºF (4ºC) or below.
- Soups: 160-180ºF (71-82ºC).
- Meat, Poultry, Seafood, Eggs: 145-165ºF (63-74ºC).
- Other Entrees: 160ºF (71ºC).
- Sauces and Gravies: 160-180ºF (71-82ºC).
- Vegetables: 160-180ºF (71-82ºC).
(4) HACCP Cooling Temperature Requirements
COOL FOODS TO 70ºF (21ºC) WITHIN 2 HOURS AND
THEN TO 40ºF (4ºC) OR LESS IN 2 MORE HOURS.
If no employees are available to record the final cooling
temperature, list steps taken to assure safe cooling
process on the reverse side of this form.
(5) HACCP Reheating Temperature Requirements
REHEAT FOODS TO 165ºF (74ºC) WITHIN 2 HOURS.
One time only.