The monitoring of temperatures is an integral part of any food safety managemnent system and is paramount as a management function, which will complete the cycle of responsibility. The monitoring of temperatures is essential to:

• demonstrate that expected standards and controls are attained;
• ensure the safe production of food; and
• facilitate the use of the 'due-diligence' defence.

The following procedures and control sheets have been made available to assist managers and food handlers in securing compliance in respect to their legal obligations and the compilation of 'due-diligence' records.

TM/01: Temperature Monitoring - June 2019 (V3)

TM/02: Temperature Probes - June 2019 (V3)

TM/03: Receipt of Food - Control Sheet - June 2019 (V3)

TM/04: Storage of Food - Control Sheet - June 2019 (V3)

TM/05: Cooking of Food - Control Sheet - June 2019 (V3)

TM/06: Reheating of Food - Control Sheet - June 2019 (V3)

TM/07: Display of Chilled Food - Control Sheet - June 2019 (V3)Link opens in a new window

TM/08: Display of Hot Food - Control Sheet - June 2019 (V3)Link opens in a new window

TM/09: Blast Chilling of Food - Control Sheet - June 2019 (V3)

TM/10: Blast Freezing of Food - Control Sheet - June 2019 (V3)Link opens in a new window

TM/11: Transportation of Food - Control Sheet - June 2019 (V3)Link opens in a new window

TM/12: Calibration of Probes - Control Sheet - June 2019 (V3)Link opens in a new window

TM/13: Sous vide Cooking - Control Sheet - June 2019 (V3)

TM/14: Summary of remedial action taken (control sheet) (V3)