Gailes Kitchen Sheets - Daily

• Conducted on

  Date

• Prepared by

• Location
  Address

01 AM Cooking Temp

• Date

  Date

• Food Item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Core temperature range of 75° c and above for a minimum of 7 seconds

• Corrective Actions Taken

• Chefs Initials

  Sign

02 PM Cooking Temp

• Date

  Date

• Food Item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Core temperature range of 75° c and above for a minimum of 7 seconds

• Corrective Actions Taken

• Chefs Initials

  Sign

03 AM Reheating

• Date

  Date

• Food Item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Core temperature range of 75° c and above for a minimum of 7 seconds

• Corrective Actions Taken

• Chefs Initials

  Sign

04- PM - Reheating

• Date

  Date

• Food Item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Food item

• Batch Size

• Core Temp (°C)

• Core temperature range of 75° c and above for a minimum of 7 seconds

• Corrective Actions Taken

• Chefs Initials

  Sign

Dishwash Temp Recording

• Temp AM - Wash

• Temp AM - Rinse

• Signed

  Sign

• Temp Pm - Wash

• Temp Pm - Rinse

• Signed

  Sign

06 Cooling Temp

• Food Item

• Time Started

  Date

• Time Finished

  Date

• Core Temp

• Food Item

• Time Started

  Date

• Time Finished

  Date

• Core Temp

• Corrective Actions

• Food Item

• Time Started

  Date

• Time Finished

  Date

• Core Temp

• Food Item

• Time Started

  Date

• Time Finished

  Date

• Core Temp

• Food should be below 4°c before transferring to a fridge

• Food should be chilled within 90 minutes

• All corrective actions must be noted and senior chef notified

• Initials

  Sign

07 Delivery

• Date

  Date

• Name of Supplier

• Vehicle Condition

  Good

  Fair

  Poor

  N/A

• Condition of Goods

  Safe

  At Risk

  N/A

• Corrective Actions

• Temperatures of Goods

• Sign

  Sign

• Date

  Date

• Name of Supplier

• Vehicle Condition

  Good

  Fair

  Poor

  N/A

• Condition of Goods

  Safe

  At Risk

  N/A

• Corrective Actions

• Temperatures of Goods

• Sign

  Sign

• Select date

  Date

• Item of Food

• Temperature

• Corrective Actions

• Select date

  Date

• Item of Food

• Temperature

• Corrective Actions

• Select date

  Date

• Please ensure all cardboard is lifted, all bins is in place and the general appearance of the area is maintained.

  Good

  Fair

  Poor

  N/A

• Temp oC - Brought Back In

• Temp oC - Taken Back Out

• Reheated or Re Made?

• Chef

  Sign

• Select date

  Date

• Issue

• Issue

• Item -

• From Gailes to