SUBCONTRACTOR'S FOOD DELIVERY REPORT

Date:
24 Mar 21

OBSERVATIONS

Passenger Van is used to transport Food

Chilled & Hot Food is Packed and together

No any thermometer is provided with

Vehicle or at Site to find out the
temperature of food

Food packed & transported: 10:30 Food

Arrived at site: 11:15 Food
consumed B/W 12:00 to 13:00
 SUBCONTRACTOR'S FOOD DELIVERY REPORT

Subcontractor Name: Domus Llyod

RECOMMENDATIONS REFERENCE OR STANDARD

All vehicles used to transport food shall be so constructed and operated as to

protect their contents
from contamination and to ensure that required temperature limits, if
applicable, are maintained. They
shall not be used for any purpose other than the transport of food. They shall
be kept clean and in good
repair.

Chilled & Hot Food should be separately packed and wraped to maintain
required Temperature
SA-Environmental Health code
(SAEHC-S-04)
Thermometer should be provided with the vehicle to check the temperature

Throughout transportation, delivery and serving chilled food must be

maintained at 5°C (41°F) or below and hot foods at 60°C (140°F) or above. If,
when checked, the
temperature of the food is greater than 5C (41F) or below 60C (140F) then it
must be consumed within
2 hours.