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Receiving Log
Instructions: Use this Log for deliveries or receiving foods from a centralized
kitchen. Record any
temperatures and corrective action taken on the Receiving Log. The foodservice manager will verify that
foodservice employees are receiving products using the proper procedure by
visually monitoring foodservice employees and receiving practices during the
shift and reviewing the log daily.
Maintain this log for a minimum of 1 year.
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Date
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Time
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Vendor
or School
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Product Name
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Temperature
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Corrective Action Taken
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Initials/Date
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Manager Initials/Date
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