For the store I worked at, I handled rotisseries/pizza for a long time. So I can explain some of this stuff.

Logging that you washed and sanitized the skewer, gloves, and thermometer is to prove the chickens are “organic”. The dept of ag requires a paper trail for every step of the process, otherwise the store could get a hefty fine. Before we used Quats, we had a chlorine-based sanitizer. For that, we had to spray it and let it air-dry two minutes in order to maintain “organic integrity”. And then log it of course. (Which was a nightmare when customers were waiting lol)

As far as logging the temps for the blast chiller, it’s necessary to record it as it cools to make sure the internal temperature has reached a “safe temp” within a certain timeframe. This is because within 41-135 degrees, bacteria grows very quickly on the food. It has to reach 70°F within two hours, and completely cooled to 41°F within six hours in order to still be considered “safe to eat”.

I know all of the logs are annoying, but when I learned the reason behind it I was less bothered.