Use this daily kitchen management sheet to capture critical food safety records across every shift. Log AM and PM cooking temperatures, reheating checks, and dishwash wash and rinse temperatures. Record cooling times and core temperatures, noting corrective actions when food is not within targets, including the requirement to reach a core temperature of 75 C for at least 7 seconds, chill within 90 minutes, and keep food below 4 C before refrigeration. Track supplier deliveries with vehicle, goods condition, temperatures, and signatures. Maintain hot holding records, conduct outside area checks, document probing food sent back to the kitchen, note maintenance issues, and manage stock transfers. Designed to support HACCP compliance in restaurants and commercial kitchens.
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