INDIVIDUAL Kitchen Activity Chart

Food Delivery Records

Food Item Supplied Batch Check Use Temp Comments/Action Sign
by number By Date °C*

 Chilled Food: 0°C ≤ 5°C; Frozen Food: -18°C; Hot Food: ≥ 63°C

Fridge / Freezer Chill Temperature Records

Fridge 1 Fridge 2 Fridge 3 Fridge 4 Fridge 5 Fridge 6 Fridge 7 Fridge 8 Fridge 9 Fridge 10 Freezer

It is recommended that fridge/freezer temperatures are checked at least twice per day
 INDIVIDUAL Kitchen Activity Chart
Cooking/Cooling/Reheating Records

Cooking Cooling Reheating Dispatched to

Food Item Time Core Sign Date Time into Sign Date Core Temp Sign
Finished Temp Fridge/Chill/
Cooking Freezer

* Cooking: Core Temperature 75°C or above; Reheating: Core Temperature 70°C or above

Hot Hold / Display Records

Food Time into Core Temp* Core Temp* Core temp* Comments / Action Sign
st nd
Hold (1 Check) (2 Check) (3rd Check)

* Keep Hot Food above 63°C

Manager/Supervisor check on / / Sign

INDIVIDUAL Kitchen Activity Chart