01 Beach Club Cold Kitchen CCP Monitoring Form

• Control No.: K-01

• Implementation Date: 01 July 2020

• Kitchen: Beach Club Cold

• Date

  Date

• Prepared By

  Sign

• Verified By

  Sign

• This document is considered CONFIDENTIAL, it may contain classified data and information. This is not to be reproduced without permission from the General Manager and/ or Hygiene & Sanitation Manager.

  

OPENING

• Time

  Date

BCK-CC-03

• Actual Temperature (˚C)

• Display Temperature (˚C)

BCK-CC-04

• Actual Temperature (˚C)

• Display Temperature (˚C)

BCK-CC-05

• Actual Temperature (˚C)

• Display Temperature (˚C)

BCK-CC-06

• Actual Temperature (˚C)

• Display Temperature (˚C)

BCK-CF-01

• Actual Temperature (˚C)

• Display Temperature (˚C)

• Corrective Action

  C

  NC

• Checked By

CLOSING

• Time

  Date

BCK-CC-03

• Actual Temperature (˚C)

• Display Temperature (˚C)

BCK-CC-04

• Actual Temperature (˚C)

• Display Temperature (˚C)

BCK-CC-05

• Actual Temperature (˚C)

• Display Temperature (˚C)

BCK-CC-06

• Actual Temperature (˚C)

• Display Temperature (˚C)

BCK-CF-01

• Actual Temperature (˚C)

• Display Temperature (˚C)

• Corrective Action

  C

  NC

• Checked By

• NOTE:
  
  TARGET INTERNAL TEMPERATURE CRITICAL LIMIT
  
  Chiller Target Temperature: 5˚C 8˚C
  Freezer Target Temperature: -18˚C -15˚C
  Wine Chiller Temperature: 12-15 ˚C
  
  CORRECTIVE ACTION:
  
  CD – Close door for 30 minutes
  CE – Call engineering
  TR – Transfer to another storage
  D – Discard food product

FRUITS & VEGETABLE SANITIZING

• Items Sanitized

• pH Level: 1-3? <br>Soaking Time: 60 sec? <br>Sanitizing Solution: Clear?

  Yes

  No

• Corrective Action

  C

  NC

• Checked By

• NOTE:
  
  1. Fill the clean sink with Suma Eden D4.5 solution using the provided chemical
  dispenser.
  2. Test the concentration using a pH test strip if it meets the standard
  requirement of pH level = 3 or lower.
  3. Soak the pre-wash vegetables and fruits for 60 seconds.
  4. Sanitizing solution must be changed every 8 hours or if the concentration is
  above 3.
  5. Observe clarity of sanitizing solution as this may affect the effectivity of
  sanitizing solution
  
  CORRECTIVE ACTION:
  
  CS – Change sanitizing solution if pH is above 3.0 or if solution is already dirty
  debris.

Internal Cooking Temperature

• Time

  Date

• Food Item

• Internal Temperature (˚C)

• Corrective Action

  C

  NC

• Checked By

• NOTE:
  
  TARGET INTERNAL COOKING TEMPERATURE
  
  74˚C – Poultry, Stuffed & Microwaved Products
  70˚C – Ground and Processed Products
  63˚C – All other food products
  
  CORRECTIVE ACTION
  CC – Continue Cooking until desired temperature is reached.

Cooking-Cooling Temperature

• Food Item

• Food Item Internal Cooking Temperature (˚C)

Step 1 First 1.5 Hours (Target: 10˚C)

• Time-Start

  Date

• Time-End

  Date

• Food Temperature (˚C)

Step 2 Next 2.5 Hours (Target: 5˚C)

• Time-Start

  Date

• Time-End

  Date

• Food Temperature (˚C)

• Corrective Action

  C

  NC

• Checked By

  C

  NC

• NOTE:
  
  1. Cooling process must be completed at 4 hours maximum with strict
  compliance to the step 1 and step 3 requirement.
  2. Use blast chiller or ice bath method.
  3. Internal temperature must reach 5˚C in 4 hours cooling process.
  
  CORRECTIVE ACTION
  
  D – Discard food when required time and temperature is not met as required by
  cooling process.
  R – Reheat food when temperature is not achieved in first step and re-do the
  whole process.