remember:

Goods receiving form For all existing

Complete these details for all goods received. For new suppliers, check and record the temperature of all deliveries of high-risk foods using suppliers of high-risk
a thermometer until you are confident the supplier is delivering correctly. Then check as for existing suppliers (see box). foods, check and
record at least one in
Date Time Supplier (who Food type Food Date code Accept (A) Initials Problems and corrective every five deliveries
transported the food) temperature (for Use-by (U) or action with a thermometer.
high-risk foods) reject (R) Check a sample of
Best-before (B)
items within this one
delivery.
Not every food needs
to have its
temperature checked.
Dry goods and fruit
and vegetables can
be delivered at room
temperature.
High-risk foods should
be delivered at 5°C
or colder, unless you
are confident that the
food has been in the
temperature danger
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 am/pm Temp Time am/pm Temp Time am/pm Temp Time am/pm Temp Time am/pm Temp Time am/pm Temp Time am/pm Temp

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

Piece of Name of calibration
equipment contractor (write ‘self’ if
doing your own check)
remember:
Thermometer calibration schedule To make sure
equipment readings
Date of Pass Record temperature reading Corrective actions taken (if any) are reliable and
service or fail accurate.
Ice water Boiling water
0°C 100°C Write down the test
results on the record
form.
Check temperature
probes and
temperature
measuring
equipment frequently
(at least twice a year).
Some equipment,
such as
thermometers and
weighing scales,
need calibration or
adjustment from
time to time.
Replace or repair
equipment if you find
a defect.
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 methods, equipment or Temperature chart:
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 establish how long it will take OR fish or steak, cook to
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
 Activity log (Equipment time/temperature combinations)
Temperature chart:
When you have established standard cooking times and temperatures for your menu items, use this record to check
Cook to 75°C at the centre of the
cooling and heating times and temperatures. food.
OR if fish or steak, cook to
Cooking Cooling Reheating Review part 1: preference recording cooking
time and temperature
comments Hot holding 60°C
Cold holding 5°C
Date Food Star Time Core Star Time Core Star Time Core
Cooling
t finishe temp t finishe temp t finishe temp Cool to 21°C in two hours
time d time d time d Cool to 5°C in a further four
hours
Reheating food
Heat to 75°C

remember:
Complete ONCE A MONTH to
ensure 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 checked Special handling instructions and
item/ area Daily Weekly Monthly clean, product to responsible by protective clothing or refer to MSDS
equipment use sheets
needed