INDIVIDUAL Kitchen Activity Chart

lamFood Delivery Records

Food Item Supplied Batch Check Use Temp Comments/Action Sign
by number By Date °C*
Lamb rack Castlemaine BW050321 3°C Refrigerate once brought in AI
farm
Black pudding Castlemaine BW050321 3°C Refrigerate once brought in AI
farm
Plaice Gannet S06I03 2°C Refrigerate once in AI

Pallas BW090321 2°C Refrigerate once in AI

Scallops

 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
2°C 3°C 2°C 2°C -18°C

It is recommended that fridge/freezer temperatures are checked at least twice per day

Food Safety Program GMIT

Issue Date: April 2012
Authorised by; Mr. Gerry Talbot
 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
12:45 62°C AI 10/3/2
Lamb rack 1
12:50 77°C AI 10/3/2
Plaice 1
12:30 59°C AI 10/3/2
Scallops 1

* 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
Hold (1st Check) (2nd Check) (3rd Check)

Food Safety Program GMIT

Issue Date: April 2012
Authorised by; Mr. Gerry Talbot
 INDIVIDUAL Kitchen Activity Chart
* Keep Hot Food above 63°C

Manager/Supervisor check on / / Sign

Food Safety Program GMIT

Issue Date: April 2012
Authorised by; Mr. Gerry Talbot