form product dispatch form

Authorised By: Susan Sunny Hotel Manager Document Date: Next Review Date: 1 st March 2013 1 st March 2014 Document Number HACCPPROGRAM Revision 0 Page No 1 of 1 Form owner: Site Manager Frequency: Daily Form 13: Product Dispatch Log REVIEWED BY: ___________ DATE: ________________ DISPATCH INFO PLATING (take sample product/ingredients at commencement of plating) TEMPERATURE MONITORING (AT DISPATCH) CORRECTIVE ACTIONS Date Job. No/ Item Client Time Temp. <5C OR >60C Time Temp. <5C OR >60C Signed Record all Problems/ Corrective Actions NON COMPLIANCES: Record all temperatures of all high risk deliveries – 2 hot and 2 chilled item per day. All products must be dispatched at either < 5C or >60C OR the delivery is within a 30 minute time limit and products are sold within 90 minutes of arrival. The chef is to be informed of all non-conforming products. All non-conforming products are to be re-chilled or reheated or discarded. Record all non-conformances and Corrective Action taken

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Authorised By: Susan Sunny Hotel Manager

Document Date: Next Review Date:

1st

March 2013 1

st March 2014

Document Number HACCPPROGRAM Revision 0 Page No 1 of 1

Form owner: Site Manager Frequency: Daily

Form 13: Product Dispatch Log REVIEWED BY: ___________ DATE: ________________

DISPATCH INFO PLATING (take sample product/ingredients at

commencement of plating)

TEMPERATURE MONITORING (AT DISPATCH) CORRECTIVE ACTIONS

Date Job. No/ Item Client Time Temp. <5C OR

>60C

Time Temp. <5C OR

>60C

Signed Record all Problems/ Corrective Actions

NON COMPLIANCES:

Record all temperatures of all high risk deliveries – 2 hot and 2 chilled item per day.

All products must be dispatched at either < 5C or >60C OR the delivery is within a 30 minute time limit and products are sold within 90 minutes of arrival. The chef is to be informed of all non-conforming products. All non-conforming products are to be re-chilled or reheated or discarded. Record all non-conformances and Corrective Action taken

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