KITCHEN DUE DIARY & CCP MONITORING FORM---RESTAURANT

• Restaurant Branch

• Conducted on:

  Date

• Team leader on duty :

• Inspection Completed by:

Acceptable range for Hot Product such as > 65°C (Jollof rice / Moin moin/Yam pottage)

• Product Name:

• Delivery Temperature (Temperature on arrival) please specify

• Delivery Time:

  Date

Acceptable Chilled Product < 5°C (Soup / fried rice)

• Product Name:

• Delivery Temperature (Temperature on arrival) please specify

• Delivery Time:

  Date

1. CRITICAL CONTROL POINT: FRIDGE AND FREEZER TEMPERATURES (You should perform these checks upon arrival at your branch as part of your opening checks).

Fridge 01

• Acceptable range≤ 5° C

• AM- Temperature

• PM-Temperature

Fridge 02

• Acceptable range≤ 5° C

• AM- Temperature

• PM-Temperature

Fridge 03

• Acceptable range≤ 5° C

• AM- Temperature

• PM-Temperature

Fridge 04

• Acceptable range≤ 5° C

• AM- Temperature

• PM-Temperature

2. CCP: HOT WATER CHECK

• Acceptable range: ≥50° C

• (AM) Temperature after 1 min

• (PM) Temperature after 1 min

You should perform this check on your displayed hot food e.g white rice, plantain and swallows: Pounded yam / Amala / Eba.

• 1. CCP: Cooking/Re-heating Temperature- COOK / REHEAT ≥ 75° C

• NAME OF FOOD

• TIME

  Date

• TEMPERATURE

• Item sold out- Please specify

  Yes

  No

  N/A

These checks should start 2hrs after the initial delivery time until the close of the day unless the item has sold out. Write the name of the item you are checking

• 1. CCP: COLD DISPLAY TEMPERATURES- COLD HOLDING ≤ 5° C

• MEAT ON STICK

• Temperature

• Time

  Date

• Temperature

• Time

  Date

• Temperature

• Time

• Temperature

• Time

• If sold out- please specify

• RED MEAT

• Temperature

• Time

  Date

• Temperature

• Time

• Temperature

• Time

• Temperature

• Time

• If sold out- please specify

• WHITE MEAT

• Temperature

• Time

  Yes

  No

  N/A

• Temperature

• Time

• Temperature

• Time

• Temperature

• Time

• If sold out- please specify

• FISH

• Temperature

• Time

• Temperature

• Time

• Temperature

• Time

• Temperature

• Time

• If sold out- please specify

This is for items such as moin moin and yam pottage after the initial cooking process-TEMP > 63° C

• 5 CCP: COOLING

  Drawing

• Name of the food

• TEMP ≥ 63° C

• START COOLING

  Date

• Temperature

• END COOLING

  Date

• Temperature

These checks should start 2hrs after the initial delivery time until the close of the day unless the item has sold out. Write the name of the item you are checking

• 1. CCP: HOT DISPLAY TEMPERATURES- HOT HOLDING ≥ 63° C

• Jollof rice

  Drawing

• Temperature

• Time

• Temperature

• Time

• Temperature

• Time

• Temperature

• Time

• If sold out- please specify

• Pastry 1

• Temperature

• Time

• Temperature

• Time

• Temperature

• Time

• Temperature

• Time

• If sold out- please specify

• Pastry 2

• Temperature

• Time

• Temperature

• Time

• Temperature

• Time

• Temperature

• Time

• If sold out- please specify

• Plaintain

• Temperature

• Time

• Temperature

• Time

• Temperature

• Time

• Temperature

• Time

• If sold out- please specify

• Recommendation