Title Page
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Conducted on
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Prepared by
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Location
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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
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Products (click "Add Product / Item")
Product / Item
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Time
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Supplier
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Product / Item
MONITORING
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Date Code: Check all products are labelled with a date code and that an adequate shelf life remains.
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Use by date
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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). )
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Quality: Check that the food is of an acceptable quality. Yes for good, No for issue. if No, record corrective action.
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Food Temp ⁰C
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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.
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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.
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Invoice no.
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Accept / Reject?
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Record Corrective Action Taken:
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Signature
Completion
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Director's Name and Signature
