Issue date: FRUITS AND

Issue number: 001

VEGETABLES
Revision date:
Revision number: 001 DISINFECTION LOG

Date Time Fruit / pH / Contac Corrective Sign

Vegetable Chlorine t time actions
washed concentrati
on

pH target: 0 to 3
Chlorine target for salad washing: Wash in water containing 1 tablet per 5 liters of water - 100ppm available
chlorine - rinse in clean potable water will help remove any chlorine taste.
Contact time: 2 to 3 minutes

Checked by: __ Verified by: __

SOP 2.2: Fruits and vegetables washing & disinfection FSMS/CCP2/REC 14

Issue Date:
Issue number: 001 COOKING, COOLING TEMPERATURE LOG
Revision date:
Revision number: 001

COOKING COOLING
( for mise en place ) FREEZING Remarks/
Date Food Item Correctiv
Time Time Time
Temp Metho e action
Time Chef - - - Chef Date Time
. d taken
T°C T°C T°C

Portions frozen:
Blast chiller T = 10⁰ C in less than 1.5 hours
Ice bath T = 20⁰ C in less than 2 hours , 20oC to 5oC in 1month in freezer,
Target Temperatures: Cooking: Core T ≥ 75 C next 4 hrs once defrosted to
be used within 3
days
Kitchen: _______________________

Checked by: __ Verified by: ______________________

SOP 2.7 / SOP 2.8: Heat processing, cooling of foods FSMS/CCP 3, 4/REC 16
Issue date:
Issue number: 001
REHEATING
Revision date: TEMPERATURE LOG
Revision number: 001
Kitchen: ____

REHEATING Corrective
action
Date Food Item
taken
Time Temp. Chef

Target Temperature Reheating: Core T ≥ 75 C

Checked by: __ Verified by: ______________________

SOP 2.9: Reheating FSMS/CCP5/REC 18

 Issue date:
Issue number : 001 BUFFET TEMPERATURE LOG
Revision date:
Revision number: 001

Date: ____________________ Kitchen / Function: _____________________________

Cooking
Hot / cold Breakfast Temperatu 1st Hour 2nd Hour 3rd Hour 4th Hour Correcti
cabinet / Hot/ re Chef
Product ve
temperatu Lunch/ Cold (items served name
Tim Tim Tim Action
re Dinner direct for Time Tº Tº Tº Tº
buffet) e e e
HOT

Hot holding cabinet T > 75° Hot holding: above 60° C for 4 hours. Critical limit = 2 hours below 60° C
Cooking:
C
Core T ≥ 75
C
COLD

Cold holding cabinet T < 5° No cooking Cold holding: Below 5° C for 4 hours; Critical limit = 2 hours above 5° C
C
Checked by: __ Verified by: ______________________

SOP 2.11: Displaying foods FSMS/CCP 6, 7/REC 17

Issue date:
Issue number : 001 CHILLER / FREEZER TEMPERATURE LOG
Revision date:
Revision number: 001

Kitchen/Location: ____________ Chiller/Freezer: _____________ Month: ____________

Corrective
Date 06:00 Sign 10:00 Sign 14:00 Sign 18:00 Sign 22:00 Sign 02:00 Sign
Action
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
 31
Chilled storage < 5° C – frozen storage <-18° C
Checked by: __ Verified by: ______________________

SOP 2.3: Storage FSMS/CP1/REC 13

Issue date:
Issue number : 001 DEFROSTING LOG
Revision date:
Revision number: 001

Defrosting Defrosting Defrosting completed

started on: method on:
Brand / Cold Dated
Supplier Expiry runnin Correctiv dispatche
Product Chiller Produc Sign
date g e action d to hot
Date Time (T ≤ 8 Date Time t
C) water kitchen
Tº
(T ≤21º
C)
  Thawing is done in a defrosting chiller or in normal chiller at temperatures below 4° C or in cold running water in the butchery at below
21° C within 4 hours
 The products are completely defrosted when core temperatures reach 1° C up to 5° C
 Defrosted products are used within 72 hours, except poultry that is processed within 24 hours

Checked by: __ Verified by: ______________________

SOP 2.5: Raw meat, poultry and seafood processing FSMS/CP2/REC 15

Issue date:
Issue number : 001 HOT AND COLD HOLDING UNITS
Revision date:
Revision number: 001 TEMPERATURE LOG
Hot cabinet/cold unit: ____________ kitchen: ___________________ Month:
____________________

Date BREAKFAST ( AM ) LUNCH ( PM ) DINNER ( PM ) Checked by Corrective

6 7 8 9 10 11 12 1 2 3 4 6 7 8 9 10 11 action
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
 24
25
26
27
28
29
30
31
Hot holding unit temperature above 75° C, Critical limit: 70° C for less than 2 hours, cold holding unit temperature below 5° C, Critical limit: 8° C or above
for less than 2 hrs

Verified by: ___________________________

SOP 2.10: transportation / Holding of foods FSMS/CP3/REC 19

Issue date:
Issue number : 001 PROBE THERMOMETER VERIFICATION
Revision date:
Revision number: 002 LOG
 Calibration date: ___________________ Kitchen / section: _________________ Time: _______________

* If thermometer variation is +/- 3⁰ C it should be taken out of the operation and replaced

Checked by: __ Verified by: ______________________

PRP 1.2: Facility and equipment maintenance FSMS/REC 02

Thermometer Calibration Thermomet Variation Initials Comments*

ID method: er
Ice or Reading
Boiling water
Issue date:
Issue number : 001
PREPARATION LOG
Revision date:
Revision number: 001

Preparation
Brand/ Expiry Freezing
Product started on Sign
supplier date date

Date Time
Preparation log to be filled for: Preparation, portioning, vacuum packing, freezing or chilling of large portions of
meat, whole fish or chicken

Checked by: __ Verified by: _____________________

SOP 2.6: Preparation FSMS/REC 20

Issue date:
Issue number : 001 INTERNAL FOOD SAMPLING LOG
Revision date:
Revision number: 001

Date Buffet / Time Product Product Discarded on Signature

Function temperature

Quantity of food sample = 125 ml in a sterile sampling container, stored in a freezer below -18⁰ C
Food samples are discarded after 1 week

Checked by: __ Verified by: ______________________

SOP 2.14: Sampling and laboratory analysis FSMS/REC 24

 Issue date:
Issue number : 001
OUTDOOR CATERING
Revision date: LOG
Revision number:
DISPATCH ARRIVAL
Vehicle Product Corrective
temperatu Time Temperatu Time Temperatu actions
re re re

Hot food is transported in hot boxes or hot cabinets; reaches the destination above 60º C. To be consumed
within 2 hours if temperature decreases below 60º C.

Cold products are transported in a pre-cooled vehicle below 5º C or in thermo-cool boxes and reach the
destination below 5º C. To be consumed within 2 hours if temperature reaches above 5º C.

Checked By: __ Verified By: ______________________

SOP 2.12: Service of food FSMS/REC 22

 Issue date:
Issue number : 001 PARTNERS PERSONAL GROOMING
Revision date:
Revision number: 001 CHECKLIST
CHECKS
Partner
Male Hands
personal Cuts or Sick
Uniform is Shoes Jewelry partners and finger Hair Corrective
cleanlines wounds
Partners’ Name Clean grooming nails action
s

Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No

Section: __________________ Month: ______________________ Week: __________________

Checked by: ___________ Verified by: ______________

Partner’s maintain adequate personal cleanliness, use deodorant and use mild perfumes, no Male partners are clean shaven, moustaches are kept clean and trimmed - Hair is short, clean and covered or tie
chewing gum, eating at work stations Hands are clean fingernails are short
Uniform and shoes is clean and appropriate No visible cuts or wounds, and must be covered appropriately
Jewelry is discreet and appropriate No partners should be admitted sick to duty
HR -017 Grooming standards / Personal hygiene requirements FSMS/REC 07