The Ned Cecconi's diary v1
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12 th<br />
Cooked Foods<br />
Dish/Item<br />
Meat:<br />
Fish:<br />
Chicken:<br />
Rice:<br />
Other:<br />
Other:<br />
Other:<br />
7am<br />
Record examples of high risk foods which are cooked for service. Foods to achieve 70°C/2 mins.<br />
Checks every 3 hours. C = Cooked, R=Reheated<br />
10am 1pm 7pm 10pm<br />
Other:<br />
Other:<br />
Checked by<br />
Hot Holding<br />
Dish/Item<br />
8am<br />
<strong>The</strong> temperature of foods which are cooked or reheated and held hot must be 63°C or above.<br />
Temperatures of foods held hot will be checked every 2 hours.<br />
10am 12pm 2pm 4pm 6pm 8pm 10pm<br />
Checked by<br />
Closing Checklist<br />
Yes<br />
No<br />
All foods labelled, covered and stored away<br />
All rubbish removed from kitchen<br />
All preparation equipment switched off<br />
Use cloths removed and washed/discarded<br />
Defrosting foods organised for next day<br />
Cleaning - completed and schedule to date<br />
Diary completed and up to date<br />
To be completed by the chef at the close of service. Any issues which are answered NO<br />
must be resolved BEFORE leaving the kitchen.<br />
Checks completed by:__________________________________ Signature:__________________________________<br />
© Food Alert: <strong>The</strong> <strong>Ned</strong> - Due Diligence Diary V1
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