Step 1 of 8
List what you measure in and with
What happens
List every unit that cooks, cools, holds or stores food, and every thermometer, with a unique identifier that's marked on the item.
Good looks like
Staff can point at oven 2 and find it on the register, and its name on the record means the same oven.
How it goes wrong
Two chillers are both called "the ", so nobody can tell which one a failed batch was in.
Who
Technical
Keep a list of the equipment and where it is, with an identification code and due date. Include the equipment your depend on before anything else.
§6.4.1; §11.2.3.1