DOH Form 348-077 Refrigerator Temperature Monitoring Log - Washington

What Is DOH Form 348-077?

This is a legal form that was released by the Washington State Department of Health - a government authority operating within Washington. As of today, no separate filing guidelines for the form are provided by the issuing department.

FAQ

Q: What is the DOH Form 348-077?
A: The DOH Form 348-077 is a Refrigerator Temperature Monitoring Log used in the state of Washington.

Q: What is the purpose of the DOH Form 348-077?
A: The purpose of the DOH Form 348-077 is to monitor and record the temperature of refrigerators.

Q: Who uses the DOH Form 348-077?
A: The DOH Form 348-077 is used by establishments in Washington that have refrigerators, such as restaurants, food service establishments, and medical facilities.

Q: Why is it important to monitor refrigerator temperatures?
A: Monitoring refrigerator temperatures is important to ensure that food and medications are stored at a safe temperature to prevent spoilage and maintain quality.

Q: What information is recorded in the DOH Form 348-077?
A: The DOH Form 348-077 records the date, time, initials of the person checking the temperature, and the temperature reading of the refrigerator.

Q: Are there specific temperature guidelines for refrigerators?
A: Yes, there are specific temperature guidelines for refrigerators to ensure food safety. In general, refrigerators should be kept at or below 40°F (4°C).

Q: How often should refrigerator temperatures be checked?
A: Refrigerator temperatures should be checked at least twice a day, once in the morning and once in the evening.

Q: What should be done if the refrigerator temperature is outside the safe range?
A: If the refrigerator temperature is outside the safe range, corrective action should be taken immediately, such as adjusting the temperature or contacting a maintenance technician.

Q: How long should refrigerator temperature records be kept?
A: Refrigerator temperature records should be kept for a minimum of one year and should be readily available for inspection by health inspectors.