Hotel MuseFood Safety Monitoring Record Version 1
Hotel MuseFood Safety Monitoring Record Version 1
Hotel MuseFood Safety Monitoring Record Version 1
Storage conditions
1. Chillers temperatures are 5oC or below for all
potentially hazardous food.
2. Freezers should be below 15oC or colder.
3. Chillers and freezers are not overloaded.
4. Food is stored off the floor and away from walls.
Food is stored on shelves with gaps for air circulation.
5. Proper stock rotation is undertaken.
6. Free from dust, insects, rodents and/or birds.
7. Any spoilt food items or expired food items are not
stored together with current stocks.
8. Premises and refuse are kept in clean and tidy
conditions.
YES
NO
N/A
Hotel Muse
Safe Food & Hygiene Standards Manual
Equipment and transport
YES
NO
N/A
YES
NO
N/A
YES
NO
N/A
HACCP
1. Does the supplier have a HACCP food safety program
developed and implemented?
GENERAL COMMENTS:
Suppliers Signature
Hotel Muse
Safe Food & Hygiene Standards Manual
Hotel Muse
Safe Food & Hygiene Standards Manual
Record:
Date
Time
Supplier
Temperature Control:
Packaging standards:
If satisfactory
Food Item
Temp
Packaging
Standards
Signature
Hotel Muse
Safe Food & Hygiene Standards Manual
Record:
2a
Rejection Sticker
REJECTION STICKER
DATE:
_____________________________________________
PRODUCT:
_____________________________________________
SUPPLIER:
_____________________________________________
OUTLET:
_____________________________________________
ORDER #:
_____________________________________________
REASON:
_____________________________________________
AUTHORISATION:
_____________________________________________
Hotel Muse
Safe Food & Hygiene Standards Manual
Record:
Week Commencing:
Unit
No.
_________________________________
Monday
AM
PM
Tuesday
AM
Wednesday
PM
AM
PM
Thursday
AM
PM
Friday
AM
PM
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
Date
Coding
Check
Initials
Corrective
Action
Temperature Control
Saturday
AM
PM
Sunday
AM
PM
Hotel Muse
Safe Food & Hygiene Standards Manual
If the storage units are not within the above critical limits then either the Executive Chef or Sous Chef are to decide on what action is to be taken
with the food. Engineering are also required to be contacted ASAP.
Record:
4
Cooking/Reheating Temperature Record
Week commencing:
Not all products require checking everyday. The Chef on duty is to use his/her judgement and make regular random checks. Final cooking temperatures
are to be at 74 C or above. Reheating temperatures are to be at 60 C or above. Cooking and reheating food above these temperatures is critical to food
safety. For some cuts of meat, e.g. rare beef, rare lamb and fish, cooking temperatures of 74 C or below are accepted.
Food
Process (tick)
Cook
Reheat
Monday
Tuesday
Wednesday
Thursday
Friday
Temperature Achieved
Corrective Action:
Date:
Checked by:
Signed:
Saturday
Sunday
Hotel Muse
Safe Food & Hygiene Standards Manual
Record:
DATE
TIME
IN
TEMP
IN
TIME
OUT
TEMP
OUT
SIGNATURE
Corrective
Action:
COOL FOOD AS QUICKLY AS POSSIBLE. DIVIDE LARGE QUANTITIES INTO SHALLOW CONTAINERS.
CLEAN AND SANITISE ALL EQUIPMENT BEFORE USE.
FOOD MUST REACH FROM 60C TO 21C WITHIN 2 HOURS. THEN 21C TO 5C OR BELOW WITHIN THE NEXT 4 HOURS = TOTAL
6 HOURS.
BLAST CHILLING OF FOOD TO 3OC OR BELOW WITHIN 2 HOURS. BLAST FREEZING TO -15oC OR COLDER WITHIN 2 HOURS.
Hotel Muse
Safe Food & Hygiene Standards Manual
Record:
Week Commencing:
Food
Monday
AM
PM
Tuesday
AM
PM
Wednesday
AM
PM
Thursday
AM
PM
Friday
AM
PM
Saturday
AM
PM
Sunday
AM
PM
Initials
RESTAURANT STAFF ARE TO TAKE THE TEMPERATURE OF EACH POTENTIALLY HAZARDOUS FOOD ON DIPSLAY. COLD FOODS ARE TO BE 5 C OR BELOW / HOT FOODS ARE TO BE 60 C
OR ABOVE.
Corrective Actions:
Hotel Muse
Safe Food & Hygiene Standards Manual
Record: 7 Dishwasher / Glass washer Temperature Record
Machine Location_________________________
Date
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
Wash
Rinse
Sign
Date
Wash
Rinse
Sign
Date
Wash
Rinse
Sign
Wash Cycle to be at 140 F (60 C) or above / Rinse Cycle to be at 171 F (77 C) or above. Staff are to record the exact temperature including any
decimal point. Only use black or blue pen. This is to be recorded once per day
Hotel Muse
Safe Food & Hygiene Standards Manual
Record: 8 Cleaning Schedule Record
AREA__________________________________ WEEK COMMENCING _____________________________________________________
Item requiring cleaning
Frequency
After Use
Daily
Whom
Responsible
Weekly
Signature Check
MON
TUES
WED
THU
FRI
SAT
SUN
Hotel Muse
Safe Food & Hygiene Standards Manual
Hotel Muse
Safe Food & Hygiene Standards Manual
Record 9: Vegetable and fruits chlorination record
Outlet:..
Date
Food
PPM
10-50
PPM
50-100
PPM
100-200
Time
Sign
All ready to eat products which are not cooked must be chlorinated. The safe amount of
chlorine to use when washing foods is between 100ppm to 200ppm