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
15/12/2022 8.30am Fruits and vegetables Brown onion 20 degreeC December 2022 A KF delivery.
Not every food
needs to have its
16/12/2022 11.00 AM Punita wholesalers Avocado 22 degree C December 2022 A Gw temperature checked.
Dry goods and fruit
and vegetables can
be delivered at room
17/12/2022 1.45pm Fruits and vegetables Tomato filled 22 degree C December 2022 A FFJ temperature.
shop
High-risk foods should
be delivered at 5°C
18/12/2022 3.40 PM Fruits and vegetables Brushed potato Normal Use before get A F&VW or colder, unless you
wholesalers temperature 24 sopiled are confident that the
degree c food has been in the
temperature danger
19/12/2022 7.00 am Coles Milk 5 degree C February 2023 R GF The temperature was not zone between 5°C and
perfect as the milk can get 60°C for less than 2
smell that cause health hours.
problems. Reorder again
Hot food to be
and tell them to send it delivered at or above
again with appropriate 60°C.
temperature
20/12/2022 11.00 am Coles Butter -10 Degree C December 2022 A BS If a food’s packaging
is damaged and you
think this has
affected the food’s
21/12/2022 2.30 am Tasty foodie suppliers Capsicum 24 degree C January 2023 A TF 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
Brown onion 8.30 am 20degre 9.30 am 21 8.30am 20 9.30am 22 10.30am 23 11.20am 20 12.15am 21
e
Avocado 11.00 am 22 9.15am 23 8.15am 22 9.00 am 24 9.40am 22 10.15am 23 11.20am 24

Tomato filed 1.45 pm 21 2.45pm 22 3.45pm 20 4.0 am 22 4.55am 21 5.20am 23 5.40am 22

Brushed potato 3.40 pm 24 6.00am 24.5 6.30am 25 7.34 am 23.5 8.35 pm 22.9 9.40pm 24 10.00pm 23.5

Milk 7.00 am 5 12.00am 6 7.30am 5 8.55 am 6 9.45pm 7 10:00pm 5 11.15pm 5

Butter 11.00am -10 4.05 am -10 4.25pm -9 5.45pm -10 6.15pm -11 7.25pm -10 8.40pm -12

Capsicum 2.30 am 24 3.00am 24 3.30am 24 4.05pm 24 5.50pm 24 6.30pm 24 9.45pm 24

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:
Thermometer calibration schedule To make sure
equipment readings
Piece of Name of calibration Date of Pass Record temperature reading Corrective actions taken (if any) are reliable and
equipment contractor (write ‘self’ if service or fail accurate.
doing your own check) Ice water Boiling water
0°C 100°C Write down the test
results on the record
Thermometer ID Self 19 December Pass o.1°C 100°C None
2022 form.
Weighing scale Self 19December Pass 25 kg (actual 0 kg (actual None Check temperature
2022 24.5 kg ) 0.1 kg ) probes and
Mixer Self 20 December Fail Labeled didn’t work ( require maintenance) temperature
2022 measuring
Chopping board Self 20 December Fail Put in dishwasher so wet equipment frequently
2022 (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
Capsicum Lasagna 10 portions Oven Medium Heat Cooking 40 minutes 87.3°C
Baking
Tandoori Coated mutton 12 portions Grill rack Low heat grilling Grilling Time may vary 215°C
from 20 mins to
30 mins
depending on the
size of wings
Potato soup 8 portions Pan Medium heat Cooking 15 minutes 90°C
cooking
Chocolate cup cake 12 portions Oven Medium heat Baking 30 minutes 110°C
cooking
 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 food.
cooling and heating times and temperatures.
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
15/12/2022 hours
Capsicum 10.00 am 10.40 am 87.3°C 10.40am 2.40 pm 4.2°C 6.30 pm 6.45 pm 77.4°C Reheating food
Lasagna Heat to 75°C
16/12/2022 Tandoori Coated 10.00 am 10.30 am 214°C 10.30 am 3.00 pm 9.0°C 6.30 pm 7.00 pm 205°C
mutton
17/12/2022 Potato soup 10.00 am 10.15 am 90°C 10.15 am 2.00 pm 2.0°C 6.30 pm 6.45 pm 88°C remember:
Complete ONCE A MONTH to
ensure your food is safely
18/12/2022 Chocolate cup 10.00 am 10.30 am 110°C 10.30 am 3.00 pm, 12.0°C 6.30 pm 7.00 pm 98°C prepared and equipment is
cake 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
Cutlery Daily Hot water, Dishwashing Kitchen HandChef / Supervisor Use Gloves & Apron Followed MSDS
scrub with detergent or Manager
detergent

Chopping Daily Hot water, Dishwashing Kitchen HandChef / Supervisor Use Gloves & Apron Followed MSDS
board scrub with detergent or Manager
detergent

Oven Weekly Wet wipe Cleaning Kitchen HandChef / Supervisor Use Gloves & Apron Followed MSDS
scrub spary, bleach or Manager

Kitchen stand Daily Hot water, Dishwashing Kitchen HandChef / Supervisor Use Gloves & Apron Followed MSDS
scrub with detergent or Manager
detergent

Gas stove area Daily Hot water, Dishwashing Kitchen HandChef / Supervisor Use Gloves & Apron Followed MSDS
scrub with detergent or Manager
detergent