KITCHEN DUE DIARY & CCP MONITORING FORM---RESTAURANT

• Name of the Restaurant- Branch:

• Conducted on:

  Date

• Branch Manager:

• Staff on duty :

• Inspection Completed by:

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

• Product Name:

• Delivery Temperature (Temperature on arrival) please specify

• Delivery Time:

  Date

• Item properly checked

  Yes

  No

  N/A

Acceptable Chilled Product < 5oc (Soup / fried rice)

• Product Name:

• Delivery Temperature (Temperature on arrival) please specify

• Delivery Time:

  Date

• Item properly checked

  Yes

  No

  N/A

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≤ 5oC

• oC AM- Temperature

• oC PM-Temperature

Fridge 02

• Acceptable range≤ 5oC

• oC AM- Temperature

• oC PM-Temperature

Fridge 03

• Acceptable range≤ 5oC

• oC AM- Temperature

• oC PM-Temperature

Fridge 04

• Acceptable range≤ 5oC

• oC AM- Temperature

• oC PM-Temperature

2. CCP: HOT WATER CHECK

• Acceptable range: ≥50oC

• (AM) Temperature after 1 min (oC)

• (PM) Temperature after 1 min (oC)

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 ≥ 75OC

• NAME OF FOOD

• TIME

  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: COLD DISPLAY TEMPERATURES- COLD HOLDING ≤ 5oC

• Meat on stick`

  Drawing

• Temperature

• Temperature

• Temperature

• Temperature

• Temperature

• Red meat

• Temperature

• Temperature

• Temperature

• Temperature

• Temperature

• White meat

• Temperature

• Temperature

• Temperature

• Temperature

• Temperature

• Fish

• Temperature

• Temperature

• Temperature

• Temperature

• Temperature

• Specify if sold out

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

• 5 CCP: COOLING

  Drawing

• Name of the food

• TEMP > 63OC

• START COOLING

  Date

• Temperature

• Temperature

• Temperature

• Temperature

• END COOLING

  Date

• Temperature

• Temperature

• Temperature

• 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: COLD DISPLAY TEMPERATURES- HOT HOLDING ≥ 63OC

• Jollof rice

  Drawing

• Temperature

• Temperature

• Temperature

• Temperature

• Time

  Date

• If sold out- please specify

• Pastry 1

• Temperature

• Temperature

• Temperature

• Temperature

• Time

  Date

• If sold out- please specify

• Pastry 2

• Temperature

• Temperature

• Temperature

• Temperature

• Time

  Date

• If sold out- please specify

• Plaintain

• Temperature

• Temperature

• Temperature

• Temperature

• Time

  Date

• If sold out- please specify

• Recommendation

• Corrective Action

• Signature:

  Sign