Food · Food Safety · Basic
Record the core temperature of each batch at the thickest point. If the target is not reached, hold and re-cook before recording the corrective action.
A batch-by-batch cooking temperature log for food production facilities to record temperatures at the critical control point (CCP) during cooking processes. Each line captures the product name, batch number, target core temperature, actual reading, time, and corrective action taken if the target was not reached.
Cooking is the key kill step in most HACCP plans. This log provides the real-time monitoring record that auditors and inspectors need to see — proof that every batch reached the required core temperature before moving to the next production stage.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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