Catering professionals are subject to many legal obligations including ensuring the hygienic conditions and safety of their goods.
For this, professionals of the catering industry must perform self-checks indicating the temperatures of their foods throughout their life cycle.
Note: these documents may be requested during a hygiene services inspection. Keep them at least 3 months.
TEMPERATURES BEFORE / AFTER BLAST CHILLING
To certify that a dish was cooled down by blast chilling it according to the legislation rules, a record of temperatures before and after cooling must be completed by a kitchen staff on a reference document. It must be archived.
They may use the following “fast-cooling tracking sheet”, which must contain: date; responsible name; product name; quantity, time and temperature before and after cooling; cooling time and conformity of cooling ( core temperature below + 10 ° C in less than two hours).
o ensure that the cold chain is not broken, professionals must also perform a self-monitoring of the temperature maintenance of their positive and negative cold storage equipment: refrigerators, professional freezers, cold rooms, ...
For this, they can use the following “Storage temperature record sheet” for each storage device. By indicating 2 times a day the internal temperatures and by whom it was entered.
In case of excessive temperature change, indicate the action performed (increase or decrease of the set point, call a technician, food thrown away...).
Attention, if the temperature is higher than the maximum storage temperature allowed, food must be put in the trash to not run health risks to the consumer.