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Get and Sign Food Temperature Recording Log 2013-2022 Form

Get and Sign Food Temperature Recording Log 2013-2022 Form

Use a subway temperature log 2013 template to make your document workflow more streamlined.

While corrective action is being taken do not serve product to customers. These units are designed to maintain temperature not decrease temperature. During the floor retarding stage bread must reach 50 - 55 F 10 - 13 C prior to placing into the proofer. Cold products must be pulled from the sandwich unit while corrective action is being taken as the unit is not designed to reduce temperatures e.g. place product back into walk-in cooler. All products do not need to be temped during the same time...
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