Kitchen Due Diary and CCP Monitoring Form

This kitchen due diary and CCP monitoring form helps food businesses document critical food safety controls in line with HACCP. Record delivery temperatures for hot and chilled items, log fridge temperatures, and verify hot water thresholds. Capture cooking and reheating temperatures (≥ 75°C), track the cooling process from ≥ 63°C to ≤ 8°C, and document hot and cold display checks at set intervals. The form includes fields for date and time, staff on duty, branch, item checked, temperatures on arrival, and hourly display checks for menu items such as jollof rice, meat pie, plantain, and more. Use it in restaurants, catering, and commercial kitchens to standardize records, demonstrate compliance, and improve food safety oversight.