1、Record 3: Food Storage Temperature Record3:食品溫度k Commencing日期 201 年 月 日-201 年 月日Area / Outlet 地點/部門: All refrigeration, coolrooms andfreezer units are to temperature checked using a probe thermometer and temperature testing the water or the cooking oil containerswithhe cold storage units. Refrigerat

2、ion units and coolrooms are to be at 5C or below. Freezers are to be -15C or colder. 所有冰箱，冷藏室及冷凍室要使用探測溫度計 進量。測量溫度為冰箱，冷藏室或者冰箱里專門用于測量溫度的水瓶里的水或油的溫度。所有冰箱及冷藏室應該在 5 C 或者更低的溫度。冷凍室需達到-15 C 或者更低的溫度。Stare to record the exact temperature taken with the probe thermometer including the decimal po . Only use blac

3、k or blue pen. If the temperature measured isunsatisfactory contact the executive sous chef or the executive chef whourn should contact the Chief Engineer immedia y. 員工使用探測溫度計準確溫度，精確到 小數點。使用藍色或者黑色的筆進行。如果測量的溫度不符合要求，請直接匯報給行政副廚師長或者行政總廚。他們應立即通知工程總監。Corrective Action改進措施UnitMonday一Tuesday二Wednesday三Thurs

4、day四Friday五Saturday六Sunday天Date 日期Unit Number 冰箱MMMMMMM1CCCCCCCCCCCCCC2CCCCCCCCCCCCCC3CCCCCCCCCCCCCC4CCCCCCCCCCCCCC5CCCCCCCCCCCCCC6CCCCCCCCCCCCCC7CCCCCCCCCCCCCC8CCCCCCCCCCCCCC9CCCCCCCCCCCCCC10CCCCCCCCCCCCCC11CCCCCCCCCCCCCC12CCCCCCCCCCCCCC13CCCCCCCCCCCCCC14CCCCCCCCCCCCCC15CCCCCCCCCCCCCCInitials 簽名4 烹

5、飪溫度或重新加熱溫度的Record 4:Cooking/Reheating Temperature RecordDate 日期Area / Outlet 地點、部門: 3 foodsve been either cooked or reheated are to be recorded per service. Final cooking temperatures are to be at 75C or above. Reheating temperatures are to be at60C or above. For some cuts of meat, e.g. rare beef, r

6、are lamb and fish, cooking temperatures of 75C or below are accepted. Stare to record the exact temperature taken withthe probe thermometer including the decimal po . Only use black or blue pen. 需每次供餐的三種烹飪或者重新加熱食品的溫度。“潛在危害食品”必須烹煮至 75 度或以上。食品重新加熱 的溫度是在 60 度或以上。對于一些肉類，例如生牛肉、生羊肉和魚的烹飪溫度在 75 度或以下是可以被接受的。

7、員工使用探測溫度計準確溫度，精確到小數點。使用藍色或者黑色的筆進行。BREAKFAST早餐Pros (tick)Food 食物Temperature溫度Corrective Action改正措施Sign簽名CookReheatCH中餐Pros (tick)Food 食物Temperature溫度Corrective Action改正措施Sign簽名CookReheatDINNER.晚餐Pros (tick)Food 食物Temperature溫度Corrective Action改正措施Sign簽名CookReheat程序(打勾)程序(打勾)程序(打勾)食品冷卻Record 5: Coolin

8、g Of Food Record5:Date 日期：_Area / Outlet 地點/部門: tieso shallow containers. 盡快冷卻食物。將大塊的食物切分至淺的容器當中。Cool food as quickly assible. Divide largeFood is to commence cooling when it reaches 60 C. Food must cool from 60 C to 21C within 2 hours, then from 21 C to 5C or below withhe next 4 hours = total 6 hou

9、rs. 當食物到達 60 C 時開始冷卻。食物在 2 個小時內必須從 60 度冷卻至 21 度，在隨后的 4 個小時內從 21 度冷卻至 5 度，共耗時 6 小時。Blast chilling of foods is tocool food to 5OC or below within 2 hours. Stare to record the exact temperature taken with the probe thermometer including the decimal po . Only use black or bluepen. 用吹風冷卻法冷卻食物，在 2 小時內食物需達

10、到 5 度或者以下。員工使用探測溫度計準確溫度，精確到小數點。使用藍色或者黑色的筆進行。Date日期Food食物Start Time開始時間Start Temp開始溫度Temp after 2 hour 二小時后 溫度Temp after 6 hours 六小時后 溫度Corrective Action改進措施Signature簽名解凍Record 12: Defrosting Record12:Area / Outlet 地點/部門: Foods being defrosted are to be monitoring and recorded on this form. Foods are

11、 deemed to be defrosted or 5C. Once the food is defrosted then it must be used within 48 hours.wed when the core temperature reaches betn 1 C. tore to record the exact temperature taken with the probe thermometer including the decimal po . Only use black or blue pen. 被解凍的食品采用此來和Sta食品的解凍過程。食品的中心溫度達到 1 C 至 5C 時，該食品被認為已經解凍.被解凍的食品必須在 48 小時內完成。員工使用探測溫度計準確溫度，精確到小數點。使 用藍色或者黑色的筆進行。Food食物Start Date 開始日期Start Time 開始時間Start Temp 開始溫度Sign簽名Finish Date 結束日期Finish Time 結束時間Finish Temp 結束溫度Corrective action改正措施Sign簽名清潔計劃Record: 17 Cleaning