Escoffier On Line

I'm the chef of a small restaurant with one walk-in cooler and one walk-in freezer and the owner of the restaurant wants me to document the temperatures of them every day at open and close. I can see the logic of searching for a pattern in temperatures to ease the guesswork of maintainence, but it seems a bit excessive to me. In all my years of cooking and in my schooling I've never heard of this practice before, has anyone else?

Most haccp programs have daily walk-in and freezer temp. documentation.





Kitchen Heat
stories and observations
on the everyday glamor of a chef's life

As stated, HACCP is all about documentation and recording temperatures (storage, product, holding etc) is a key activity.

Many HACCP operations keep a sheet on the doors of fridges and freezers where the temperature, the time of the reading and a signature are recorded. Much like what you find in washrooms and when cleaned. Takes parts of seconds and gives you documentation/proof that units are working correctly. I expect the local health inspector will like to see that as well which can't be a bad thing.

I did a little googling and found there are relatively inexpensive Temp recorders that can download information directly to a computer.

i.e.RhTempLog





Kitchen Heat
stories and observations
on the everyday glamor of a chef's life

I know here in Australia it will be a must to document daily, Ive worked in ireland and 2 places we had to document daily,,,