Food Safety Monitoring Records Week Commencing Food Delivery

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Food Safety Monitoring Records Week Commencing Food Delivery

Transcript Of Food Safety Monitoring Records Week Commencing Food Delivery

FOOD SAFETY MONITORING RECORDS
WEEK COMMENCING:
This form should be completed each day by trained staff and verified at the end of the week by the manager who should confirm that the checks have been carried out effectively. The checks recorded on this sheet will form an important part of your company’s Food Safety Management System (also called HACCP) which is a legal requirement of the food hygiene regulations.
FOOD DELIVERY CHECKS
All deliveries should be checked immediately, and details recorded. Chilled foods should be below +8ºC. Frozen food should be below -18ºC.

Delivery Day / Date

Supplier

Invoice / Delivery Note No.

Temp. on Delivery
ºC ºC ºC ºC ºC ºC ºC ºC

Date Code Check
√/x

Condition food /pack.
√/x

Comments (e.g. Food Rejected)

Signed

FOOD STORAGE TEMPERATURE CHECKS
High risk perishable foods must be stored below +8ºC. Best practice is between 0ºC and +4ºC. Frozen Food should be stored below -18ºC.

Mon

Chill Temperature 1 23456

Tue

Wed

Thurs

Fri

Sat

Sun

Freezer Temperature 12 3 4 5 6

Signed

Faults to Report:

Reported to:

Report Date:

COOKING AND REHEATING TEMPERATURE CHECKS
Centre Temperature: 75ºC or above. All High Risk Cooked / Reheated food must be checked but you only need to record about 3 checks per day.

1. Temp. Food Checked
2. Temp. Food Checked
3. Temp. Food Checked

Mon ºC
ºC
ºC

Tues ºC
ºC
ºC

Wed ºC
ºC
ºC

Thurs ºC
ºC
ºC

HOT HOLDING TEMPERATURE CHECKS
Food which is kept hot ( e.g. sauces, pies, cooked meats and soup ) must be held above +63ºC.

Fri ºC
ºC
ºC

Sat ºC
ºC
ºC

Sun ºC
ºC
ºC

1. Temp. Food Checked
2. Temp. Food Checked
3. Temp. Food Checked

Mon ºC
ºC
ºC

Tues ºC
ºC
ºC

Wed ºC
ºC
ºC

Thurs ºC
ºC
ºC

Fri ºC
ºC
ºC

Sat ºC
ºC
ºC

Sun ºC
ºC
ºC

MONTHLY THERMOMETER / PROBE CHECK (CALIBRATION) – Temperature monitoring equipment should be checked
regularly (e.g. monthly) to ensure accuracy. Reading in iced water should be -1ºC to +1ºC and in boiling water between 99ºC to 101ºC.

Calibration Date:

Probe Reading in Iced Water:

Reading in ºC Boiling
Water:

Manager ºC to be
notified ? √/x:

Signed:

FOOD DATE CODE CHECKS

Mon

Tues

Wed

Thurs

Fri

Is Food Suitably

Stored, Covered

and Dated ?

Sat

Sun

CLEANING CHECKS - DAILY
Clean as you go! Initial the columns when you have checked that the area is cleaned and/or disinfected. Ensure the areas/ equipment listed below is clean before you leave.

Area / Equipment

Mon

Tues

Wed

Thurs

Fri

Sanitiser available?

Clean cloths?

Floors

Splashbacks

Refrigerators/Freezers

Work Surfaces

Ovens & fryers

Grills & Canopy

Microwave oven(s)

Internal bins & Lids

Dish Washers

Sinks and Basins

Sat

Sun

CLEANING CHECKS- WEEKLY
Check each area/equipment once a week. Now sign on the day you checked.

Area / Equipment

Mon

Tues

Wed

Thurs

Fri

Walls (High Level & behind

equipment)

Light covers

Ceiling

Doors / Windows

Extractor Filters

Shelving

Freezers

External bin store

Store Rooms

Sat

Sun

PEST CONTROL Any signs of pest activity (e.g. droppings, gnawed packets, holes in wall) should be reported to management immediately.

Pest Activity noted: Reported to:

Date Reported:

WEEKLY MANAGEMENT VERIFICATION
At the end of the week the manager or other senior member of staff should verify that all above checks have been adequately carried out.

Managers Name:

Signature:

Date:
FoodWaterWeekTuesChecks