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Prep-control
This for form is for documenting what items have been produced as well as keep track of temperatures and dates for the sake of tracability and food safety.
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Today's date *
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What have you prepped?
Did you follow protocol when prepping and did you make sure it was at an appropriate temperature (2-5 degrees C) within 3 hours of refrigeration?
Please document the best-before date(s) down below.
What have you received? 
What was the temperature of the received goods?
- Please answer with exact temperatures of each specific item.
Reheating - Weekly
- The onion soup was reheated to a temperature of at least 75c *
Were there any issues, and what was done to resolve them?
 *
Who did it? *
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