07 HACCP Kitchen Production Tracking Form - Food Safety

07 HACCP Kitchen Production Tracking Form (classic)

Kitchen Production Tracking Form (Food Process Temperature Record Form)

Purpose: To record the processes applied during the time from the raw state of the product to cooking and final product, to ensure that foods are served at appropriate temperatures during the buffet service and to check whether the equipment used for this purpose is working correctly, to ensure proper disposal or re-evaluation of leftover-returned foods from the buffet, and to take witness samples used to verify product safety when necessary, and to record all these operations.

Definitions

Section: The name of the section where measurements and records are made.
Buffet: The name of the buffet where measurements and records are made.
Date: The date when the operation(s) are applied.
Witness Sample: Marking will be made if a witness sample is taken from the served food.
Product: The name of the product to which the operation is applied.
Is it a recycled product?: Indicates whether the product is a recycled product from the buffet or buffets.
Description: Explanation of nonconformities occurring during the process and/or activities performed to correct these nonconformities.
Preparation: Recording the preparation stage of the product.
Cooking: Recording the cooking process applied.
Cooling: Recording the cooling process applied.
Heating: Indicates reheating of the prepared product after being stored under appropriate conditions.
Hot Holding: Indicates that the product is kept in a hot environment.
Cold Holding: Indicates that the product is kept in a cold environment.
Starting Temperature (°C): Indicates the temperature at which preparation, cooling, cooking, heating, hot holding, and cold holding processes started.
Start Time: Indicates the time when preparation, cooling, cooking, heating, hot holding, and cold holding processes started.
End Temperature (°C): Provides information about the temperature at which preparation, cooling, cooking, heating, hot holding, and cold holding processes ended.
End Time: Indicates the time when preparation, cooling, cooking, heating, hot holding, and cold holding processes ended.
Buffet Presentation Temperatures - Time: Indicates the time when temperature measurements of the served food are taken at the start of the buffet and at certain intervals thereafter.
Buffet Presentation Temperatures - Temperature: Indicates the measured temperature of the served foods at the start of the buffet and at certain intervals thereafter.
Disposal / Recycling: Indicates the evaluation method (disposal or re-evaluation) of leftover-returned foods from the buffet.
Signature: Indicates the person(s) who performed the measurements and/or controls.

Application

The name of the place where records and measurements will be made is written in the Section row on the record form.
The buffet name is written in the Buffet section next to it.
The date of the day is entered in the Date column on the record form.
The name of the prepared food is written in the Product cell.
If the product is a leftover returned from the buffet, the question "Is it a recycled product?" is marked as Yes or No.
The Preparation, Cooking, Cooling, Heating, Hot Holding, and Cold Holding processes applied to the product are recorded by marking the checkboxes.
During cooking, the internal temperature of foods must be at least +75 °C. Special attention should be paid to grilled and similar cooked dishes other than stews, thick steaks, whole chicken, and similar meat dishes to ensure the internal temperature of pieces is at least +75 °C.
Reheating should be considered like cooking, ensuring the same conditions. The internal temperature of foods must be at least +75 °C and maintained for at least 2 minutes.
The temperature of cooled foods should drop below +20 °C within 2 hours after cooling starts, be placed in the cold room, and then drop below +8 °C within another 2 hours. Proper cooling should be ensured this way.
The safest cooling is provided by a blast chiller; if not available, products should be cooled in wide containers with water or ice underneath.
The starting temperature of the process applied to the food is noted in the Starting Temperature section; the start time is noted in the Start Time section.
Explanations of nonconformities occurring during Preparation, Cooking, Cooling, Heating, Hot Holding, and Cold Holding processes and/or corrective actions taken are recorded in the Description section.
Witness samples must be taken from high-risk foods served at the buffet. Witness samples are used to prove food safety in case of any suspicious situation, illness, and/or poisoning.
Single-use, sterile, 250 ml sample containers are used when taking witness samples. Hairnet and gloves are worn during sampling. No talking during sampling (to avoid coughing or sneezing).
Before sampling, the entire surface of the spoon to be used is sprayed with pure alcohol or alcohol-based surface disinfectant and then flame sterilized.
The lid of the 250 ml sterile sample container is opened halfway, the food sample is placed inside, and the lid is closed.
The name of the sampled food, sampling date, and time are written on the lid of the sterile sample container with an acetate marker. The same procedure is repeated for each sample. A separate spoon is used for each sample.
Temperature measurement of the food is done after taking the witness sample.
Samples are stored in the witness sample refrigerator for 72 hours. Unused witness samples are disposed of after 72 hours.
The witness sample refrigerator should be a locked cooling cabinet set to 0 °C with a maximum of +4 °C, used only for storing witness samples.
If a witness sample has been taken from the served food, the cell next to Yes or No in the Witness Sample column is marked.
The temperature of the served food is measured at least twice during the buffet: first at the start and then at hourly intervals during the buffet.
The times when measurements will be taken are written in the Time cell. The temperature measurements taken at these times are written in the Temperature section below.
Temperature measurement is done using a digital thermometer. The probe of the thermometer is disinfected before each use by spraying with pure alcohol or alcohol-based surface disinfectant.
Hot served foods should not be served below +63 °C; cold served foods should not be served above +8 °C.
At the end of the buffet, it is indicated by marking the Recycling and Disposal cells whether there are leftover-returned foods and/or whether they have been disposed of.
After measurement and/or control operations, the person responsible for tracking the operations signs the Signature cell corresponding to the date the operations were performed.

Equipment Required for Measurement

Hairnet
Gloves
Lighter / fire source
Pure alcohol or alcohol-based surface disinfectant
Clean spoons equal to the number of samples to be taken
Single-use, sterile witness sample container
Acetate marker
Digital thermometer (temperature meter)

Points to Consider

Be careful when flaming alcohol during witness sample collection; hold the spoon to prevent alcohol from flowing onto the hand.
Do not spray alcohol onto the burning flame.
Wear hairnet and preferably gloves to prevent contamination and for protection during temperature measurement.
Insert the thermometer probe into the product during temperature measurement; disinfect the probe with alcohol before use.
Stay away from the steam of the product while measuring temperature.

Important CCPs (Critical Control Points)

Cooking and heating: The internal temperature of the product must reach at least 75 °C for 30 seconds.
Cooling: Must be cooled to room temperature within 2 hours and below 7 °C within 4 hours at the latest.
Cold and hot holding and presentation: Cold products must be kept at 7 °C or below, hot products at 63 °C or above.

Sample Records

Product	Preparation	Cooking	Cooling	Cold Holding	Hot Holding	Start Time	End Time	Starting Temperature	End Temperature	Disposal Time	Disposal Temperature
Sample Product 1	✓	✓			✓	16:00	16:30	19 °C	90 °C	18:00	69 °C
Sample Product 2	✓	✓	✓	✓		13:00	13:30	19 °C	95 °C	18:00	78 °C
Sample Product 3	✓	✓	✓	✓		15:00	15:30	18 °C	95 °C	18:30	6 °C

Form Information

Form No: KN-5, KN-6

ISIS Food Safety Forms 2019