Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location
    01 AM Cooking Temp
  • 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

02 PM Cooking Temp

  • 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

03 AM Reheating

  • 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

04- PM - Reheating

  • 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

Dishwash Temp Recording

  • Temp AM - Wash

  • Temp AM - Rinse

  • Signed

  • Temp Pm - Wash

  • Temp Pm - Rinse

  • Signed

06 Cooling Temp

  • Food Item

  • Time Started

  • Time Finished

  • Core Temp

  • Food Item

  • Time Started

  • Time Finished

  • Core Temp

  • Corrective Actions

  • Food Item

  • Time Started

  • Time Finished

  • Core Temp

  • Food Item

  • Time Started

  • Time Finished

  • 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

07 Delivery

  • Date

  • Name of Supplier

  • Vehicle Condition

  • Condition of Goods

  • Corrective Actions

  • Temperatures of Goods

  • Sign

  • Date

  • Name of Supplier

  • Vehicle Condition

  • Condition of Goods

  • Corrective Actions

  • Temperatures of Goods

  • Sign

HOT HOLDING RECORD

  • Select date

  • Item of Food

  • Temperature

  • Corrective Actions

  • Select date

  • Item of Food

  • Temperature

  • Corrective Actions

Outside Check Area

  • Select date

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

Probing Food - Sent Back Into Kitchen

  • Temp oC - Brought Back In

  • Temp oC - Taken Back Out

  • Reheated or Re Made?

  • Chef

Probing Food Focus

  • undefined

  • undefined

Maintenance

  • Select date

  • Issue

  • Issue

Stock Transfers

  • Item -

  • From Gailes to

  • undefined

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.