VN-FOR-044a- Daily HACCP Food Temperature Record

• Conducted on

  Date

• Prepared by

• Location

  Select

Thermometor

• What is the Thermometer asset number?

• When was the Thermometer last calibrated?

  Date

Temperature Recordings

• Add a new recording each time you are required to log a temperature throughout the day

Temperature Recording

Temperature Recording

• Time of Temperature Recording

  Date

• Item being recorded

• Photo of the meal(s) plated up for service (eg. Breakfast, Lunch, Dinner, Midnight Meal)

  Media

• Type of item being recorded

  Hot Food

  Cold Food

  Preparation

  Cooling

  Other

• Describe the food preparation activity

• Time taken out of food control

  Date

• Time placed back in food control

  Date

• Total time out of food control (in minutes)

• The item is at risk and must be discarded (remembering that time out of food control is cumulative)

• Temperature value before service:

• Is the temperature after service above 65 degrees?

  Yes

  No

• Time of Temperature Recording

  Date

• Temperature value before service:

• Temperature value after service:

• Time of Temperature Recording

  Date

• Starting temperature (must be above 60):

• The product is at risk - Continue cooking until safe and take another temperature recording.

• Temperature recording after cooking

• Time of Temperature Recording

  Date

• Temperature after 2 hours of cooling

• What action is taken to rectify

• Time of Temperature Recording

  Date

• Temperature after 4 hours of cooling or less

• Product must be discarded or immediately consumed.

• Time of Temperature Recording

  Date

• Your product is safe to refrigerate and reuse

• Time of Temperature Recording

  Date

• Your product is safe to refrigerate and reuse

• Name and signature of temperature taker

  Sign

Once day, one inspection

• Leave the inspection open until all meals are captured in the give day, including at night. A full day is midnight meal, breakfast, lunch & dinner service.