FS - Bulk Preparation

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Select date

  Date

Use to record the temperatures of all high risk food prepared each week

Record the time and temperature of the food at the end of cooking

Cool food quickly by portioning, placing in shallow trays or using water/ ice bath

Check and record the temperature when the food is cool (maximum 90 minutes) and then refrigerate.

Record the method of cooling

• Dish

• Recorded Temperature when cooked

• Time when cooked

Cooling

• Recorded Temperature when cooled

• Time when cooled

• Is the food cooled within 90 minutes?

  Yes

  No

  N/A

• Is the cooled temperature after 90 minutes acceptable?

  Yes

  No

  N/A

• Is the batch size small enough allow proper cooling within 90 minutes?

  Yes

  No

  N/A

• Method of Cooling

  Ice

  Cold running water

  Ambient

  Blast chiller

  Left outside to cool

• Signature of Chef on Duty

  Sign