Form owner: Site Manager

Frequency: Daily

Form 13: Product Dispatch Log

REVIEWED BY: ___________ DATE: ________________
DISPATCH INFO
Date Job. No/ Item Client Time

PLATING
(take sample product/ingredients at commencement of plating)

TEMPERATURE MONITORING (AT DISPATCH)

Time Temp. <5C OR >60C Signed

CORRECTIVE ACTIONS
Record all Problems/ Corrective Actions

Temp. <5C OR >60C

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

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

1 March 2013 st 1 March 2014 Page No 1 of 1

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