What is the proper way to document temperature control in a commercial kitchen?

1. Using calibrated thermometers to measure temperatures. 2. Recording temperatures at regular intervals, typically every few hours. 3. Documenting temperatures for all relevant storage areas, including refrigerators, freezers, and hot holding units. 4. Keeping records organized and easily accessible for health inspections. 5. Implementing corrective actions if temperatures fall out of the safe range. 6. Training staff on proper temperature documentation procedures to ensure consistency and accuracy.

Use a temperature log to record the temperatures of refrigerators, freezers, and cooking equipment regularly. Ensure that: 1. Refrigeration and Freezers: Record temperatures at least twice daily, preferably at the beginning and end of each shift. 2. Hot Holding Equipment: Document temperatures to ensure that hot food stays above 135°F (57°C). 3. Cold Holding Equipment: Maintain temperatures below 41°F (5°C) for refrigerators. 4. Cooking Equipment: Record cooking temperatures to verify that food reaches the proper internal temperature. 5. Thermometer Calibration: Regularly calibrate thermometers to guarantee accuracy.

Application du suivi de Haccp: Hazard analyses critical control point pour atteindre les objectifs et réglementations en restauration commerciale .

Paper Logs (Simple & Cheap): Easy to use but prone to errors. Digital Logs (Reliable): More accurate and efficient, requires software investment. Automated Systems (Top-Tier): Most reliable (but expensive) with real-time monitoring and alerts.

1 : Maintaining a chiller and freezer temperature 2 : Always use a log book for recording Food temperature 3 : Buffet hot and cold food temperature 4 :Thermometer calibration 5 : Maintaining the storage alignment in the chiller or freezer

1: Temperature log for freezer and chiller. 2 : Buffet hot and cold food temperature 3 : ala carte high risk foods temperature needs to check 4: documents needed for grooming standards.

Affichage des documents sur les réfrigérateurs et Zone de stockage des produits sensible relevés régulièrement les températures et contr?ler l'état de fonctionnement technique.

Temperature Logs: Maintain detailed records of temperatures for all appliances and storage areas where food is kept. This includes refrigerators, freezers, ovens, grills, and hot holding units. Corrective Actions: If temperatures fall outside of safe ranges, document any corrective actions taken, such as adjusting settings, repairing equipment, or discarding affected food items. Storage Practices: Document proper storage practices, including FIFO (first in, first out) for perishable items and maintaining proper temperature zones in refrigerators and freezers. Compliance: Keep records to ensure compliance with local health codes and regulations.

1: Proper logbook for food chiller temperature, time , date and name of shift handling incharge 2 : Proper recording for expiry items and nearby expiry date. 3 : Food receiving temperature

Etuliser des moyens de contr?le technique plus moderne en plus des affichages documents sur les chambres froides. Toute les températures cuissons froide ou chaude doivent être relevés .

Benefits for logbook maintenance are so vast 1 : We can reduce food born illness 2: Maintaining the quality of food 3: Makes great safety standards for all guests and our team

Challenge 1: Lack of man power 2: Besic knowledge of HACCP 3: Great training program 4: Time management 5: Now at the moment people are more tech savvy so they don't want to do this kind of paper work on their duty hours..

Leaders should teach the team members about basic knowledge of HACCP and temperature documentation for entire operations.. Encourage the team and keep monitoring their work.