Title Page

  • Name of the Kitchen

  • Conducted on

Details of Food Product to be Traced

  • Hotel

  • Outlet

  • Name of the Dish

  • Date & Time of Service

  • Remarks

Outlet Traceability

  • Date

  • Outlet

  • Name of the Dish

  • Date of Pick

  • Traceability Number

  • Service Time

  • Remarks

Butchery Traceability

  • Date

  • Outlet

  • Product/Item

  • Expiry Date

  • Traceability Number

  • Service Time

  • Remarks

Receiving Details

  • Product

  • Supplier

  • Date Received

  • Traceability Number

  • Product Temperature

  • Delivered/Tranferred to

  • Attached Copy of Purchase Order

HACCP Records Attached

  • Receiving

  • Cooking

  • Cooling

  • Re Heating

  • Hot Holding

  • Cold Holding

  • Personal Hygiene Checklist

  • Butchery Tracebility

  • Outlet Traceabiliy

  • Other Records if any

Other Details:

  • If Any:

  • Mock Results:

  • Signature

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.