Hello, after performing an exhaustive search of what I'm now aware of is an incomplete HACCP plan of our food processing facility, I'm hoping I can find an answer here.
I work for a small food processor that is governed by the Department of Agriculture. We prepare 20-50 lb batches of ready-to-eat deli food including cold salads and entrees to be re-heated at the retail location where they are sold. We also produce both temperature and non-temperature sensitive bakery products. We keep temperature logs for all finished product. We use cambros, aluminum transport racks and a refrigerated truck to deliver the product to the retail location (soon to be 2 locations) where some of it is packaged for sale while some is sold out of the service case.
Although we note the time and temperature of products when they are loaded on the truck (we own and operate the truck), we cannot find the code or guideline that dictates proper PHF delivery record keeping. Can someone point me in the right direction?
Also, despite numerous inquiries with numerous Dept of Ag inspectors, we cannot get an answer as to whether or not we are required to keep temperature logs on bakery items such as brownies, cake, cheesecakes, cookies, etc.
Thank you for any help that you may be able to give me!
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