Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

Temperature

  • Cajun chix

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Soup

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Re heat over 82'C

  • Probe checks

  • Chilli beef

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Caramel onion

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Sausage

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Re heat over 82'C

  • Probe checks

  • Chix liver pâté - HIGH RISK ALWAYS COOK TILL BREAK UP

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Mash Potato

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Re heat over 82'C

  • Probe checks

  • Gravy

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Re heat over 82'C

  • Probe checks

  • Mash pea

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Re heat over 82'C

  • Probe checks

  • Roast beef / lamb

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Battered fish

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Re heat over 82'C

  • Probe checks

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Re heat over 82'C

  • Probe checks

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Re heat over 82'C

  • Probe checks

  • Safe cooked over 65'C

  • Probe checks

  • Cool down above 8'C

  • Probe checks

  • Re heat over 82'C

  • Probe checks

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