Information
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Branch
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Conducted on
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Location-
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Signed By:
IMPORTANCE OF COMPLETING THE DUE DILIGENCE BOOK
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Importance of Completing Due Diligence Book Accurately<br>Food Safety: Accurate records of cooking and fridge temperatures are essential for ensuring that food is cooked to safe temperatures and stored properly . This helps to avoid foodborne illnesses, protecting consumers from potentially serious health risks.<br><br>Compliance with Regulations: The UK has strict food safety regulations that require food businesses to maintain accurate records of food temperatures. These regulations are enforced to ensure that food businesses are following proper procedures to keep food safe.<br><br>Legal Protection: Keeping honest and accurate records can protect a business legally. In the event of a food safety incident or inspection, having detailed and truthful records can demonstrate that the business has taken all necessary steps to ensure food safety, potentially protecting it from legal action or penalties.<br><br>
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Risks of Falsifying Records<br>Health Risks: Falsifying temperature records can lead to improper cooking and storage, resulting in foodborne illnesses.<br>Legal Consequences: If falsified records are discovered during an inspection, the business could face severe penalties, including fines, closure, and legal action.<br>
OPENING CHECK
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STAFF ( Hat , Hands, Fit to Work etc.)
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ENVIRONMENT ( Chemicals, Soap, Blue Roll, etc.)
Food Items & Labelling:
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All the food items and drink where applicable, are within 'USE BY' date , and all the labels are updated . If NO, dispose all the expired food and list product wasted under the below corrective action . NEVER EXTEND USE BY DATES OR RE LABEL PRODUCTS.
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Are the products been discarded?
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Print Name and Signature
TEMPERATURE RECORDS ( FRIDGE AND FREEZERS)
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Fridge and Freezers Temperature MUST be taken 3 times per day ( Opening, mid-service, and Closing). The tempereture of the food Must be checked, not the fridge's display.
'Saladette' Temperature Check:
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Temperature:
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Temperature:
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Temperature:
'FRIDGE 1' Temperature Check:
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Temperature:
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Temperature:
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Temperature:
'FRIDGE 2' Temperature Check:
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Temperature:
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Temperature:
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Temperature:
'FRIDGE 3' Temperature Check:
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Temperature:
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Temperature:
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Temperature:
'FRIDGE 4' Temperature Check:
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temperature:
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Temperature:
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Temperature:
'FREEZER 1' Temperature Check:
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Temperature:
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Temperature:
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Temperature:
'FREEZER 2' Temperature Check:
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Temperature:
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Temperature:
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Temperature:
'FREEZER 3' Temperature Check:
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Temperature:
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Temperature:
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Temperature:
'MILK BAR' Temperature Check:
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Temperature:
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Temperature:
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Temperature:
'BAR 1' Temperature Check:
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Temperature:
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Temperature:
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Temperature:
'BAR 2' Temperature Check:
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Temperature:
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Temperature:
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Temperature:
WEEKLY PROBE CALIBRATION
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reading in ICE WATER ( 1 part of ice with same amount of water) temperature range : +1C and -1C, BOILING WATER temperature range: +99C and 100C. If reading are outside this range, report IMMEDIATELY to the MANAGER.
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Probe Serial Number:
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Probe Serial Number:
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Corrective Action:
CORE TEMPERATURE -READY TO EAT FOOD-
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Product:
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Time:
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Temperature:
COOLING PRODUCTS
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PRODUCT:
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TIME : (within 90 minutes)
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temperature and time after cooling:
CLOSING CHECK:
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All FOOD ITEMS ( and Drinks where applicable) are within USE BY DATE, and all the LABELS are updated, if NO, dispose of all the expiring food and list product wasted under the 'WASTAGE LIST'. NEVER EXTEND 'USE BY' DATEs, or EXTEND SHELF LIFE.
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I am signing to confirm that all the records for today have been reviewed and have been completed correctly and accurately .
