• Instructions

    1. Add a Product / Item then answer the questions that will be provided.
    2. Add photos and notes/comments by clicking on the paperclip icon.
    3. To add a Corrective action, click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority and due date.
    4. Complete audit by providing digital signature.
    5. Share your report by exporting as PDF, Word, Excel or Web Link.

    Note:
    Ensure probe is disinfected before and after use.
    If temperatures and / or other factors are unsatisfactory, contact a manager if unsure and immediately take and record corrective action.

Products Record

  • Products (click "Add Product / Item")

  • Product / Item
  • Time

  • Supplier

  • Product / Item

MONITORING

  • Date Code: Check all products are labelled with a date code and that an adequate shelf life remains.

  • Use by date

  • Temperature: Monitor one food product for each delivery in respect of temperature sensitive foods and record temperature.

    Target Temperatures: Chilled food is 5⁰C are below (maximum 8⁰C) and frozen food is -18⁰C or below (maximum -13⁰C). Record temperature of delivery vehicle onto delivery note /invoice.

  • Are temperatures with the required range ? (Chilled food is 5⁰C are below (maximum 8⁰C) and frozen food is -18⁰C or below (maximum -13⁰C). )

  • Quality: Check that the food is of an acceptable quality. Yes for good, No for issue. if No, record corrective action.

  • Food Temp ⁰C

  • Separation: Check there is no risk of the raw eggs contaminating the ready to eat product. Yes for OK, No for issue. if No, record corrective action.

  • Vehicle condition: Check the inside of the delivery vehicle for cleanliness and organisation at least once a week. Y for good, N for issue, if N record corrective action.

  • Invoice no.

  • Accept / Reject?

  • Record Corrective Action Taken:

  • Signature

Completion

  • Director's Name and Signature

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