Title Page

  • Conducted on

  • Prepared by

  • Location

Record

Deliveries - 1

  • Supplier's Name

  • Are the van / driver clean and tidy?

  • Is there proper separation of raw and cooked / ready to eat food?

  • Chilled Food temperature

  • Frozen food temperature

  • Is the food packaging in good condition?

  • Is the food within date codes for 'use-by' or 'best-before'

  • Does the food delivered match the order and are you aware of the composition of the food?

  • Accept / reject food delivery

  • Corrective Actions taken? Eg Review Supplier / Staff Training.

Deliveries 2

  • Supplier's Name

  • Are the van / driver clean and tidy?

  • Is there proper separation of raw and cooked / ready to eat food?

  • Chilled Food temperature

  • Frozen food temperature

  • Is the food packaging in good condition?

  • Is the food within date codes for 'use-by' or 'best-before'

  • Does the food delivered match the order and are you aware of the composition of the food?

  • Accept / reject food delivery

  • Corrective Actions taken? Eg Review Supplier / Staff Training.

Refrigerators/Chill/Cold Display - Critical Limit 5oC

  • Fridge 1 - AM

  • Fridge 1 - PM

  • Fridge 2 - AM

  • Fridge 2 - PM

  • Fridge 3 - AM

  • Fridge 3 - PM

  • Fridge 4 - AM

  • Fridge 4 - PM

Freezers - Critical Limit: -18oC

  • Freezer 1 - AM

  • Freezer 1 - PM

  • Freezer 2 - AM

  • Freezer 2 - PM

  • Freezer 3 - AM

  • Freezer 3 - PM

  • Freezer 4 - AM

  • Freezer 4 - PM

Function checks (recommended once daily)

  • Is food stored correctly?

  • Is food covered?

  • Is food dated?

  • Is cleaning schedule being followed?

  • Any corrective actions required?

Cooking - Critical Limit: 75oC

Breakfast

  • Item 1

  • Temperature

  • Item 2

  • Temperature

  • Item 3

  • Temperature

  • Corrective actions required?

Lunch

  • Item 1

  • Temperature

  • Item 2

  • Temperature

  • Item 3

  • Temperature

  • Corrective actions required?

Evening

  • Item 1

  • Temperature

  • Item 2

  • Temperature

  • Item 3

  • Temperature

  • Corrective Actions required?

COOLING - Critical Limit: Less than 8oC within 90 minutes

  • Item 1

  • Start time

  • Finish time

  • Final temperature

  • Item 2

  • Start time

  • Finish time

  • Final temperature

  • Any corrective actions required?

THAWING - Critical Limit: Above 1oC (thawing only completed in fridge)

  • Item 1

  • Start Time

  • Finish Time

  • Temperature

  • Any corrective actions required?

REHEATING - Critical Limit: 82oC (Scotland) / 75oC (England)

  • Item 1

  • Temperature

  • Item 2

  • Temperature

  • Any corrective actions required?

HOT HOLDING - Critical Limit: 64oC

  • Item 1

  • Temperature

  • Has the food item been discarded?

SOUS VIDE

  • Item 1

  • Start time

  • Finish Time

  • Core temperature

Dishwasher

  • Dishwasher rinse cycle operating temperature

Signed Off

  • Add signature

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.