kitchen documentation

Unit 27l Complete Kitchen Documentation

LO2 Understand how to complete kitchen documentation

Why do we need to complete Kitchen documents?

As chefs we have a legal responsibility to work safely and hygienically. In doing this we must complete and keep certain records; these will include:• Temperature charts• Food safety information• Accident report forms• Equipment fault reports• Stock usage reports

Types of Kitchen Documents

Stock use reports - order books, stock control sheets, requisition books, invoices, delivery notesAccident report forms – used to report any accidents and near missesFood safety information – blast chill records, food related incidents, cleaning rotasEquipment fault reports – what was the issue and how was it dealt withTemperature charts – fridge, freezer, display, point of sale. Taken at least twice per day.

Why must they be completed?• Maintaining organisational procedures• Safety of staff and customers• Legal requirement• Ensuring accurate payment of bills• Ensuring profitability of kitchen.

They makes the business run smoothly!

Complete kitchen documents:

• They must be legible (readable)• At correct interval (daily, hourly, ad hoc), • Completed accurately• They must be signed and date.

Fridge temps

Where do you get kitchen documentation from?

• Purchased from stationers• Designed in-house• Central purchasing

Why do we need to copy and keep documentation?

• Communicating (other departments, suppliers, staff)• Legal requirements (temperatures, tax)• Stock control, financial control• keep documents (secure, data protection, filed in

order).

Who should be contacted if problems occur and why?

For errors in documentation or safety issues:Supervisor/manager

For reporting of injuries, diseases and dangerous occurrencesHealth and safety executive

Remember!

Some information is confidential or sensitive ie staff’s personal information.

There is a legal requirement under the Data Protection act to store this type of information securely

Why should information be recorded and retained

• To comply with legislation (the law):• If there is a problem then an Environmental

Health Officer or the Health and Safety Executive may want to trace the supplies you purchased

• Accident reports need to be kept for 3 years by law

• Temperature records (fridges, freezers, probing food served) need to be kept for 6 months by law

Why does information needs to be accurate?

• It’s a legal requirement• It shows financial prudence (good practice)• It shows professionalism

Implications of fraudulently completing documentation(fraudulently means making them up!)

Unprofessional imageBad publicityLegal action (fines, imprisonment)Poor staff moralePossible health and safety dangers

What will these things lead to?

Falling profits and possible loss of job

Recap….

• Completing them is a legal requirement• Some documents will make the working

environment a safer place• They have to be accurate, readable,

signed dated and kept• Some documents contain personal

details and need to be kept securely