Incoming Goods and Thermometer Calibration

• Conducted on

  Date

• Prepared by

  Sign

• When testing Thermometer in ice water is it reading 0°c

  Yes

  No

  N/A

• Since the reading is not accurate within a degree, the thermometer will need to be recalibrated. To do this please follow the attached pdf:

Suppliers

Fish Factory

• Have we received produce/products today?

  Yes

  No

  N/A

• Fish

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c (hrs)

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Meat

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c? (hrs)

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Frozen

• What temperature was the produce received at?

• How long was the produce above or equal to 0°c, and are there any signs of thawing?

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Dairy

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c?

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Dry goods

• Do the dry goods have any signs of pest infestation or damaged packaging that may impact the product?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Eggs

• Do the eggs have any signs of damage or damaged packaging?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Fruits & Vegetables

• Does the produce have any signs of spoilage or deterioration?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

StockYard

• Have we received produce/products today?

  Yes

  No

  N/A

• Fish

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c (hrs)

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Meat

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c? (hrs)

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Frozen

• What temperature was the produce received at?

• How long was the produce above or equal to 0°c, and are there any signs of thawing?

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Dairy

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c?

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Dry goods

• Do the dry goods have any signs of pest infestation or damaged packaging that may impact the product?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Eggs

• Do the eggs have any signs of damage or damaged packaging?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Fruits & Vegetables

• Does the produce have any signs of spoilage or deterioration?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

Suncoast Fresh

• Have we received produce/products today?

  Yes

  No

  N/A

• Fish

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c (hrs)

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Meat

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c? (hrs)

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Frozen

• What temperature was the produce received at?

• How long was the produce above or equal to 0°c, and are there any signs of thawing?

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Dairy

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c?

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Dry goods

• Do the dry goods have any signs of pest infestation or damaged packaging that may impact the product?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Eggs

• Do the eggs have any signs of damage or damaged packaging?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Fruits & Vegetables

• Does the produce have any signs of spoilage or deterioration?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

JFC

• Have we received produce/products today?

  Yes

  No

  N/A

• Fish

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c (hrs)

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Meat

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c? (hrs)

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Frozen

• What temperature was the produce received at?

• How long was the produce above or equal to 0°c, and are there any signs of thawing?

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Dairy

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c?

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Dry goods

• Do the dry goods have any signs of pest infestation or damaged packaging that may impact the product?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Eggs

• Do the eggs have any signs of damage or damaged packaging?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Fruits & Vegetables

• Does the produce have any signs of spoilage or deterioration?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

Nippon Food

• Have we received produce/products today?

  Yes

  No

  N/A

• Fish

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c (hrs)

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Meat

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c? (hrs)

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Frozen

• What temperature was the produce received at?

• How long was the produce above or equal to 0°c, and are there any signs of thawing?

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Dairy

• What temperature was the produce received at?

• How long was the produce above or equal to 5°c?

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Dry goods

• Do the dry goods have any signs of pest infestation or damaged packaging that may impact the product?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Eggs

• Do the eggs have any signs of damage or damaged packaging?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'

• Fruits & Vegetables

• Does the produce have any signs of spoilage or deterioration?

  Yes

  No

  N/A

• Please refer to the given "+81 Hazards and Corrective Actions" PDF , for information on next steps that should be taken. UNDER SECTION 'Corrective Actions (3.3)'