remember:

Goods receiving form For all existing

suppliers of high-risk
Complete these details for all goods received. For new suppliers, check and record the temperature of all foods, check and
deliveries of high-risk foods using a thermometer until you are confident the supplier is delivering correctly. record at least one in
Then check as for existing suppliers (see box). every five deliveries
with a thermometer.
Date Time Supplier (who Food type Food Date code Accept (A) Initials Problems and Check a sample of
transported the temperature Use-by (U) or corrective action items within this one
food) (for high-risk reject (R) delivery.
Best-before
foods) Not every food
(B)
needs to have its
26/1/23 10 am Coles Milk 2.5 C 27/1/23 Accept PK temperature checked.
Dry goods and fruit
and vegetables can
26/1/23 10 am Coles Bread 1.5 C 27/1/23 Accept PK be delivered at room
temperature.
High-risk foods should
26/1/23 10 am Coles Butter 7.5 C 27/1/23 Reject PK The temperature is be delivered at 5°C
or colder, unless you
high from normal are confident that the
temperature place it food has been in the
in freezer temperature danger
26/1/23 11 am Coles Eggs 2.4 C 27/1/23 Accept PK zone between 5°C and
60°C for less than 2
hours.
Hot food to be
delivered at or above
60°C.
If a food’s packaging
is damaged and you
think this has
affected the food’s
safety and suitability,
you should reject the
delivery.
Frozen foods
should always be
delivered frozen
hard.
 Storage unit(s) temperature log
For the week starting/ /

Unit Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Time Tem Time Tem Time Tem Time Tem Time Tem Time Tem Time Tem
am/pm p am/pm p am/pm p am/pm p am/pm p am/pm p am/pm p
Fridge 8:00 pm -15 C 8:00 pm -15 C 8:00 pm -15 C 8:00 pm -15 C 8:00 pm -15 C 8:00 pm -15 C 8:00 pm -15 C
4:00 pm -17 C 4:00 pm -17 C 4:00 pm -17 C 4:00 pm -17 C 4:00 pm -17 C 4:00 pm -17 C 4:00 pm -17 C
Freezer 8:00 pm 2.2 C 8:00 pm 2.2 C 8:00 pm 2.2 C 8:00 pm 2.2 C 8:00 pm 2.2 C 8:00 pm 2.2 C 8:00 pm 2.2 C
4:00 pm 3.0 C 4:00 pm 3.0 C 4:00 pm 3.0 C 4:00 pm 3.0 C 4:00 pm 3.0 C 4:00 pm 3.0 C 4:00 pm 3.0 C
Hot unit 9:00 am 63 C 9:00 am 63 C 9:00 am 63 C 9:00 am 63 C 9:00 am 63 C 9:00 am 63 C 9:00 am 63 C
4:00 pm 71 C 4:00 pm 71 C 4:00 pm 71 C 4:00 pm 71 C 4:00 pm 71 C 4:00 pm 71 C 4:00 pm 71 C

Corrective actions (date and action taken)

Check temperature of all units at least twice a day.

• Freezers should be –15°C or frozen hard
• Cool holding units should be 5°C or colder
• Hot holding units should be 60°C or hotter
 remember:
To make sure
Equipment calibration log equipment readings
are reliable and
accurate.
Piece of Name of calibration Date Pass Record temperature Corrective actions taken (if any)
Write down the test
equipment contractor (write ‘self’ of or reading results on the record
if doing your own service fail Ice water Boiling form.
check) 0°C water Check temperature
100°C probes and
Thermometer 1 Self 26/1/23 Pass 1C 102 C temperature
measuring
Thermometer 2 Self 26/1/23 Fail -2 C 98 C The reason could be battery equipment frequently
damage check if we can replace (at least twice a
it year).
Weighing Scale 26/1/23 Fail N/a n/a Replacd Some equipment,
such as
Thermometer 26/1/23 Fail 5C 85c thermometers and
weighing scales,
Weighing scale 26/1/23 Fail n/a n/a Replaced need calibration or
adjustment from
Thermometer 26/1/23 Pass 0C 100c N/A time to time.
Replace or repair
equipment if you
find a defect.
Use an equipment
calibration specialist
to check some
equipment.
Note on this record
if the contractor
provided a service
report and where
it can be located, if
required.
 Activity log (Equipment time/temperature combinations)
Use this record to check cooking, cooling and reheating times and temperatures of foods in different Temperature chart:
methods, equipment or practices. Cook to 75°C at the centre of
the food.
This can help you to establish recipe cards. If you don’t use recipe cards, this record can help OR fish or steak, cook to
establish how long it will take to cook foods using different cooking equipment. preference recording cooking
time and temperature

Food Portion size Equipment Equipment Cooking or Time taken Temperature

setting reheating reached
Meat Pies 10 Stove Low/medium Reheating 15 minutes 70

Oven 150 C/high Cooking 10 minutes 85

temperature
Fish eye Fillet 15 Oven 160 Cooking 15 minutes 89
C/medium
temperature
Chicken Breast 120 Grams Oven 175C Reheating 10 min 74C

Pizza 11 inches-5 Oven 220C Cooking 25 min 70C

base
 Activity log (Equipment time/temperature combinations)
Temperature chart:
When you have established standard cooking times and temperatures for your menu items, Cook to 75°C at the centre of the food.
use this record to check cooling and heating times and temperatures.

Cooking Cooling Reheating Review part 1: OR if fish or

steak, cook to
comments preference
recording
Date Food Sta Time Core Sta Time Core Sta Time Core cooking time and
rt finish tem rt finish tem rt finish tem temperature
tim ed p tim ed p tim ed p Hot
e e e holding
26/1/23 Meat Pie 10:00 10:10 85 10:45 11:00 6 12:00 12:15 70 The things are 60°C Cold
completely fine holding
5°C
and don’t have Cooling
any problem Cool to 21°C in
two hours
29/1/23 Morracon Lamb 12.30p 1.30pm80C 1.30p 3.300p 21C 5.30p 5.40pm 75C Cool to 5°C in a
m m m m further four
hours
Reheating food
Heat to 75°C
30/1/23 Chicken Breast 1.00p 1.30pm79C 1.25p 4.15pm 4.9C 5.30p 5.50C 75.5C remember:
m m m Complete ONCE A
31/1/23 Chicken 4.00p 4.30pm72C 4.31p 6.30pm 5.0C 7.00p 7.22pm 76C MONTH to ensure
drumsticks m m m your food is
safely prepared
and equipment is
working.
What to check
• two menu
items per
month (if
possible)
• check against
your FSP for
safe food
temperatures
during each
activity
• check against
any recipe
 card you use
To be completed
by:
• the food
safety
supervisor or
other member
of staff who is
responsible for
this record.
 Cleaning schedule

What How often How to Cleaning Who is To be Special handling instructions and
item/ Daily Weekly Monthly clean, product responsibl checked by protective clothing or refer to
area equipmen to use e MSDS sheets
t needed
Floor Daily - - Mop, floor Floor Kitchen Supervisor Protective clothes to be used for
cleaner Cleaner Hand cleaning purposes
chemicals

Stainless Daily - - Scrub, Dishwashi Kitchen Supervisor All the measures of protection to
steel pot dishwashin ng Hand be followed
g detergent
detergent

Equipment Daily - - Scrubs, Dishwashi Kitchen Supervisor Use gloves while washing, follow
, cutlery hot water, ng Hand MSDS sheets, apron must be worn.
detergent detergent