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  • Cooling Temp

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    sreedhar reddy
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    The document outlines the Quality Inn Ramachandra's standards for hygiene, sanitation, and food safety. It includes a cooling temperature record that tracks pre-prepared foods are cooled to 21°C within 4 hours and below 5°C within 2 hours. It also includes a reheating temperature record that tracks reheated foods reach temperatures above 75°C and notes any necessary corrective actions.

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    COOLING TEMPERATURE

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    The document outlines the Quality Inn Ramachandra's standards for hygiene, sanitation, and food safety. It includes a cooling temperature record that tracks pre-prepared foods are cooled to 21°C within 4 hours and below 5°C within 2 hours. It also includes a reheating temperature record that tracks reheated foods reach temperatures above 75°C and notes any necessary corrective actions.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views3 pages

    Cooling Temp

    Uploaded by

    sreedhar reddy
    The document outlines the Quality Inn Ramachandra's standards for hygiene, sanitation, and food safety. It includes a cooling temperature record that tracks pre-prepared foods are cooled to 21°C within 4 hours and below 5°C within 2 hours. It also includes a reheating temperature record that tracks reheated foods reach temperatures above 75°C and notes any necessary corrective actions.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    QUALITY INN RAMACHANDRA

    STANDARDS ON HYGIENE, SANITATION & FOOD SAFETY


    Record No:
    Rev./Date:
    COOLING TEMPERATURE RECORD Effective date
    Approved By :
    Month : Jan-23
    *Food should be cooled to 21oC within 4 hours and further cooled to below 5oC within 2 hours.
    Initial Temperature Temperature
    Corrective
    Date Item name Type of food Temperature with 4 hours in with in 2 hours
    action
    in oC o
    C in C
    o

    1/1/2023 Pre-Prepared
    1/2/2023 Pre-Prepared
    1/3/2023 Pre-Prepared
    1/4/2023 Pre-Prepared
    1/5/2023 Pre-Prepared
    1/6/2023 Pre-Prepared
    1/7/2023 Pre-Prepared
    1/8/2023 Pre-Prepared
    1/9/2023 Pre-Prepared
    1/10/2023 Pre-Prepared
    1/11/2023 Pre-Prepared
    1/12/2023 Pre-Prepared
    1/13/2023 Pre-Prepared
    1/14/2023 Pre-Prepared
    1/15/2023 Pre-Prepared
    1/16/2023 Pre-Prepared
    1/17/2023 Pre-Prepared
    1/18/2023 Pre-Prepared
    1/19/2023 Pre-Prepared
    1/20/2023 Pre-Prepared
    1/21/2023 Pre-Prepared
    1/22/2023 Pre-Prepared
    1/23/2023 Pre-Prepared
    1/24/2023 Pre-Prepared
    1/25/2023 Pre-Prepared
    1/26/2023 Pre-Prepared
    1/27/2023 Pre-Prepared
    1/28/2023 Pre-Prepared
    1/29/2023 Pre-Prepared
    1/30/2023 Pre-Prepared
    1/31/2023 Pre-Prepared
    Verified by: Authorized by:
    QUALITY INN RAMACHANDRA
    STANDARDS ON HYGIENE, SANITATION & FOOD SAFETY
    Record No:

    REHEATING Rev./Date:
    Effective date

    TEMPERATURE RECORD Approved By :


    Month : Jan-23
    *Standard temperatures for reheating above 75 o C
    Reheating Corrective
    Date Item name Type of food Time :
    temperature action
    1/1/2023 Reheating
    1/2/2023 Reheating
    1/3/2023 Reheating
    1/4/2023 Reheating
    1/5/2023 Reheating
    1/6/2023 Reheating
    1/7/2023 Reheating
    1/8/2023 Reheating
    1/9/2023 Reheating
    1/10/2023 Reheating
    1/11/2023 Reheating
    1/12/2023 Reheating
    1/13/2023 Reheating
    1/14/2023 Reheating
    1/15/2023 Reheating
    1/16/2023 Reheating
    1/17/2023 Reheating
    1/18/2023 Reheating
    1/19/2023 Reheating
    1/20/2023 Reheating
    1/21/2023 Reheating
    1/22/2023 Reheating
    1/23/2023 Reheating
    1/24/2023 Reheating
    1/25/2023 Reheating
    1/26/2023 Reheating
    1/27/2023 Reheating
    1/28/2023 Reheating
    1/29/2023 Reheating
    1/30/2023 Reheating

    1/31/2023 Reheating
    Verified by: Authorized by:

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