Cooking Record

This record is printed on Red paper. This record can include a section for chilling to track cook to chill products. e.g. Chilled cooked meats prepared on the premises.

The Cooking Record layout

The cover page indicates the start and end date for this particular book.
The last page of the record book can have the Requirements and Corrective Actions that should be taken in the event of a problem.

Page Header - Name of book and Name and address of Premises

Date -  All dates are pre-entered clearly displaying Day and Date.
Food - The product being checked
Batch No - The batch number/trace number of this product
Time - The time the check is carried out.
Core Temp - The temperature as measured with a calibrated thermometer    
Corrective Action - A column to enter action taken if a unit is found to be outside limits.
Signature - A column to for the person who completed the check to sign that it is completed.

Chill Section (if requested to be included)

Start Temperature - The temperature of the product at the start of the process
Start Time - The time of starting the chilling process
Temperature After - A check at 90 minutes (allows time to take action to speed up the process if the product is not cooling as expected) and final check at 150 minutes

Page footer carries critical limits (in accordance with IS340/2007 or IS341/2007)