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 core temperatures at the critical control point (CCP) during cooking. Each line captures the product name, batch number, target temperature, actual reading, time, and corrective action if the target was not met.
Cooking is the key kill step in most HACCP plans. This log provides the monitoring record your EHO and BRC auditors need to see — proof that every batch reached the required core temperature.
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.
Get a printable PDF version ready to use today.
Download Printable PDFTurn this paper checklist into a powerful digital workflow. Track completion, ensure compliance, and get real-time insights with Miratag.
Únete a cientos de empresas que confían en Miratag para gestionar su calidad.
Comienza tu prueba gratis