Temperature and Cleaning Monitoring Register

Purpose. This register is the daily record of temperature checks, cooling and reheating logs and cleaning tasks required by the food safety program.

1.Purpose

The food safety program requires monitoring at each critical control point. This register holds the records that show monitoring happened, what was found and what was done when a limit was breached. It is kept in the kitchen office and at the bar and must be available for the council inspector and the food safety auditor.

2.What is recorded

Each shift records fridge and freezer temperatures at the start and end of service, receiving temperatures for every chilled and frozen delivery, cooking core temperatures for high-risk dishes, cooling times for bulk cooked food, hot-holding temperatures for buffets and the completion of the cleaning schedule.

• Cool room and freezer temperatures, twice per shift
• Delivery temperatures at receipt
• Core cooking temperatures for poultry, minced meat and reheated food
• Cooling log for stocks, sauces and bulk proteins
• Hot-holding and buffet display temperatures every two hours
• Cleaning and sanitising schedule sign-off

3.Corrective actions

If a limit is breached, the food handler must take the corrective action in the food safety program, record it in the register and tell the Sous Chef. Food that has been in the danger zone for more than four hours must be discarded and the disposal recorded.

4.Calibration

Probe thermometers are checked in iced water and boiling water every week and the results are recorded in the register. A thermometer reading more than one degree from the expected value must be taken out of service.

5.Review and retention

The Sous Chef reviews the register weekly and the Executive Chef signs it monthly. Completed registers are kept for two years.