Suits a commercial kitchen with a chilled room and a shift leader.
Portioning: standard procedure
Sample document. Adapt it to your own business and have it reviewed.
- Scope and limits
- All cooked-chilled food portioned on site. State your time , temperature limits, and the source of each.
- Roles
- Food handlers portion and record. The person in charge plans batch sizes, reviews breaches and signs the day's records.
- Before starting
- Check the job, room temperature and hygiene. Split any job that cannot finish within the .
- Monitoring
- Record time out, start reading, time back and finish reading for each batch, using a probe on the warmest likely item.
- Quality and foreign bodies
- Sample weights against . Inspect appearance and labels. Report anything found in the food.
- Corrective action
- A warm start goes back to the cold before work continues. If a is exceeded, hold the food and decide what happens to it from its history.
- Records and review
- A missing reading makes the record incomplete. Chase it the same day. Review late, manual and exceeded records each week.