08 HACCP Kitchen Production Tracking Form (new form)
Section: Buffet
PRODUCT PROCESS and TEMPERATURE TRACKING FORM
Date: ...../...../..........
| Witness No. | Process | Yes | Time | No | Temperature (°C) | V.Section | Yes | No | Disposal | Heat | Re-cook | Open fault record |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| (The same row structure repeated 4 times in the form) |
INSTRUCTIONS
Food preparation steps;
- Preparation
- Cooking
- Cooling
- Cold Storage
- Preparation
- Heating
- Hot Holding
- Service
are recorded in the form. The fewer the food preparation steps, the better the food safety. In a normal operation, do not prefer more than 4 steps.
Preparing meals before the buffet and serving without waiting both increases the food's flavor and ensures food safety. When flavor increases, guest satisfaction increases.
Foods prepared in advance and held in cold storage must be heated to a medium temperature of 75 ºC before saucing. Serve rice hot without waiting. Avoid pre-preparation as much as possible.
If you control and adjust temperature and time correctly, you ensure food safety.
| Temperature | Duration | Temperature | Duration | Temperature | Duration | Temperature | Duration | Temperature | Duration | Temperature | Duration | Temperature | Duration | Temperature | Duration | Temperature | Duration |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| -18 °C | 0 ºC | 4 ºC | 8 ºC | 63 ºC | 75 ºC | 99 ºC |
| Temperature | Duration |
|---|---|
| < 25 °C | Max. 30 min |
| > 75 °C | Min. 30 sec |
| < 8 °C | Within 4 hours |
| < 5 °C | Max. 2 days |
| < 25 °C | Max. 30 min |
| > 75 °C | Min. 30 sec |
| > 63 °C | Max. 2 hours |
| < 8 °C | Max. 4 hours |
| > 63 °C | Max. 2 hours |
Preparation - Cold Storage - CCP - Cooking - Cooling - Transfer to working equipment
SIGNATURE
Preparation - Reheating - Hot Holding - Service - Cold Service - Hot
Explanation:
SIGNATURE
Product °C °C °C
Transfer to working equipment
Explanation:
SIGNATURE
Product °C °C °C
Product °C °C °C
FOR FOOD SAFETY
THE BEST WAY BETWEEN PREPARATION AND SERVICE IS THE SHORTEST ONE
1-Preparation, 2-Cooking, 3-Cooling, 4-Cold Storage, 5-Preparation, 6-Heating, 7-Hot Holding, 8-Service
SIGNATURE
Recycling?
Product Hazardous Temperature Range - Keep Foods Away!!!
Ambient Temperature, ºC
Explanation:
Form No: KN-5, KN-6-b
ISIS_Food_Safety_Forms_2019