02 Beach Club Hot Kitchen CCP Monitoring Form

• Control No.: K-02

• Implementation Date: 01 July 2020

• Kitchen: Beach Club Hot

• Date

  Date

• Prepared By

  Sign

• Verified By

  Sign

• 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

OPENING

• Time

  Date

BCK-WC-01

• Actual Temperature (°C)

• Display Temperature (°C)

BCK-CC-01

• Actual Temperature (°C)

• Display Temperature (°C)

BCK-CC-02

• Actual Temperature (°C)

• Display Temperature (°C)

BCK-CF-01

• Actual Temperature (°C)

• Display Temperature (°C)

BCK-UF-01

• Actual Temperature (°C)

• Display Temperature (°C)

• Corrective Action

  C

  NC

• Checked By

CLOSING

• Time

  Date

BCK-WC-01

• Actual Temperature (°C)

• Display Temperature (°C)

BCK-CC-01

• Actual Temperature (°C)

• Display Temperature (°C)

BCK-CC-02

• 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

INTERNAL COOKING TEMPERATURE (BREAKFAST SERVICE)

• Time

  Date

• Food Item

• Food Item Internal Temperature (°C)

• Corrective Action

  C

  NC

• Checked By

INTERNAL COOKING TEMPERATURE (LUNCH SERVICE)

• Time

  Date

• Food Item

• Food Item Internal Temperature (°C)

• Corrective Action

  C

  NC

• Checked By

INTERNAL COOKING TEMPERATURE (DINNER SERVICE)

• Time

  Date

• Food Item

• 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 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

• 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.

REHEATING TEMPERATURE

• Time

  Date

• Food Item

• Food Item Internal Temperature (˚C)

• Corrective Action

  C

  NC

• Checked By

• NOTE:
  
  TARGET REHEATING TEMPERATURE
  
  75˚C – For all food products
  
  CORRECTIVE ACTION:
  
  CRH – Continue reheating until desired temperature is reached.

THAWING IN RUNNING WATER

• Item Thawed

• Time - Start of Thawing

  Date

• Time - End of Thawing

  Date

• Corrective Action

  C

  NC

• Checked By

• NOTE:
  
  1. Thawing in chiller is the highly recommended method.
  2. Thawing in chiller should be three (3) days maximum.
  3. Thawing in running water should only be two (2) hours maximum.
  4. Time control monitoring is required.
  
  CORRECTIVE ACTION:
  D – Discard food item that has been left in running water for more than 2 hours.

PERSONAL HYGIENE

• No jewelries? – Only plain wedding band is allowed for food handlers and bartenders.

  Yes

  No

• Are fingernails trimmed?

  Yes

  No

• No nail varnish?

  Yes

  No

• Male staff with clean haircut?

  Yes

  No

• Female staff with neat hair grooming?

  Yes

  No

• Facial hair trimmed?

  Yes

  No

• Chef’s cap/hairnet worn?

  Yes

  No

• Complete uniform?

  Yes

  No

• Uniform and apron clean?

  Yes

  No

• No personal belongings in the kitchen or bar?

  Yes

  No

• Staff performed handwashing?

  Yes

  No

• Staff wearing mask?

  Yes

  No

HEALTH

• Are employees in good health condition?

  Yes

  No

• Not experiencing symptoms? (Vomiting, diarrhea, fever)

  Yes

  No

• Not experiencing Covid-19 related symptoms? (Cough, flu, sore throat, loss of sense of taste and smell, fever)

  Yes

  No

• No open or infected wounds?

  Yes

  No

• Have undergone annual medical/physical check?

  Yes

  No

• No. of Staff

• Corrective Action

  C

  NC

• Checked By

• NOTE:
  
  Inspection of personal hygiene and health to be done daily by assigned personnel at the start of shift.
  
  Mark (🗸) if Acceptable Mark (X) if NOT Acceptable
  
  CORRECTIVE ACTION/LEGEND:
  
  IR (Hygiene): Immediate rectification
  RC (Health): Reported to clinic (send the staff to clinic)