The limits on this sheet
- Packaged food held at 41°F or less 3-502.12(B)(2)
- Shelf life no more than 30 days from packaging, or the maker's date if sooner 3-502.12(B)(4)
- No plan needed if every package is opened within 48 hours of packing 3-502.12(F)
How to fill it in
- Fill a row every time you run the sealer.
- Write the barrier from your plan (competing organisms, pH, aw, cured, frozen fish, cheese) or the 48-hour route.
- Cross the row off when the last bag is used or discarded.
When a limit is missed
- Bag with no label or past its date: discard and write it here.
- Fish found thawed in a sealed bag: discard.
Write it on the corrective action log too, so the person in charge can see it at the weekly review.
Plans that use this log
Frequently asked questions
Is this rop label and discard log free?
Yes. Print as many as you like. No account, no email. The QR code on the sheet opens the same log on your phone if you want to try it there.
Will my health department accept it?
It prints the Food Code limit and section for every check, which is what plan reviewers look for. Some health departments have their own forms; if yours does, use theirs or ask whether this one works. Your regulatory authority decides.
How long do I keep the sheets?
As long as your HACCP plan or your health department says. For sous vide and cook-chill the Food Code sets at least 6 months (3-502.12(D)(3)(b)).