Dry Lab Dry Lab Dry Lab
Although taking temperatures is often one of the dullest aspects of a food preparation, it is also one of the most important tasks to complete consistently. Sometimes employees try to fake the temperature of products during temperature monitoring – just to get the job done. Tell tail signs of dry lab include employees writing the same temperatures for a list of different foods over and over on the same log sheet. As an inspector, it is rare that the temperature of a group of five foods on display all come back with exactly the same temperature. When I see this on HACCP logs, I make it a point to check thermometers and have employees complete the monitoring process with me during an inspection. I can then emphasize this matter without embarrassment on the employee’s part and drive home the importance of proper monitoring and verification.