Site: Date: Checked by:
Opening checks
- Fridges and freezers running correctly
- Probe thermometer working and sanitised
- Hand wash basin stocked with soap and paper towels
- Allergen information available and up to date
- Fridge temperature(≤ 5 °C)
Fridge & freezer temperatures
- Chilled food / fridge temperature — 5 °C or below(≤ 5 °C)
- Freezer temperature — editable storage target −18 °C(≤ -18 °C)
- Frozen food remains frozen solid
Delivery / goods-in checks
- Chilled goods temperature(≤ 5 °C)
- Frozen goods temperature(≤ -18 °C)
- Packaging intact and undamaged
- Within use-by / best-before date
- Delivery accepted (reject if unsatisfactory)
Cooking — poultry, minced meat & liver
- Food / batch and cooking method
- Core temperature (75 °C for at least 30 seconds)(≥ 75 °C for at least 30 seconds)Actual holding time (seconds):
- Record the cooking method and any corrective action
Cooling — two-stage batch record
- Food / batch and cooling method
- Date and time food reached 60 °C — start cooling clock
- Room temperature and stage 1 target — 21 °C or room temperature, whichever is colder
- Stage 1 temperature — reach 21 °C or colder room temperature within 2 hours(≤ 21 °C)
- Stage 1 date, time and elapsed minutes (maximum 120)
- Stage 2 temperature — reach 5 °C within a further 4 hours(≤ 5 °C)
- Stage 2 date, time and minutes since stage 1 (maximum 240)
- Review both time limits and the colder room target; record action if any limit was missed
Reheating records
- Food / batch reheated
- Core temperature after rapid reheating — at least 75 °C(≥ 75 °C)
- Reheating start and finish time; method and any corrective action
Hot-holding records
- Food / batch held hot
- Hot food temperature — 61 °C operating target; MPI requires above 60 °C(≥ 61 °C)
- Time checked; check every 2 hours during extended hot holding
Cleaning checks
- Area cleaned and sanitised
- Product used
- Contact time followed
Closing checks
- Hot holding switched off and food cooled correctly
- Surfaces and equipment cleaned and sanitised
- Waste removed and bins cleaned
- Fridges and freezers running correctly
Probe calibration
- Thermometer / probe identifier
- Ice slurry reading — target 0 °C, tolerance ±1 °C(-1 °C – 1 °C)
- Action if out of tolerance; follow your plan and manufacturer instructions
Pest checks
- Signs of pest activity seen?
- Areas checked
- Action taken
Tick each check once done. Write the observations, dates, times and temperatures where shown. Keep the completed record with your plan.
Review each method against your registered Food Control Plan. Cool from 60 °C to 21 °C or room temperature, whichever is colder, in less than 2 hours, then to 5 °C or below in less than a further 4 hours. Check both elapsed times and the colder room-temperature target; temperature values alone do not establish safe cooling. Keep required records for at least 4 years from creation. Source: MPI Simply Safe & Suitable, Cooling freshly cooked food.