February.xlsx

	A	B	C	D	E	F	G
1	Cooking Temperature Checks
2	Ensure that all high risk cooked items are refridgerated within 2 hours
3	2025
4	February
5	Date	Item	Time Finished Cooking	Temp. (celsius)	Initial	Time Into Fridge	Initial
6	03/02	Sausage Rolls	15:40	81.5°C	JC	16:40	JC
7	03/02	Nacho Chicken Bites	15:55	78.6°C	JC	17:05	JC
8	03/02	Cocktail Sausages	16:00	80.4°C	JC	16:40	JC
9	04/02	Sausage Rolls	09:00	79.4°C	JC	09:40	JC
10	05/02	Sausage Rolls	06:30	85.2°C	JC	07:30	JC
11	12/02	Sausage Rolls	07:25	83.5°C	JC	08:40	JC
12	14/02	Sausage Rolls	15:25	80.4°C	JC	16:45	JC
13	15/02	Nacho Chicken Bites	08:45	75.3°C	JC	09:50	JC
14	15/02	Chicken Wings	08:55	85.9°C	JC	09:25	JC
15	15/02	Cocktail Sausages	09:05	83.2°C	JC	10:20	JC
16	19/02	Sausage Rolls	18:15	80.1°C	JC	19:00	JC
17	26/02	Sausage Rolls	19:20	79.4°C	JC	19:40	JC
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38				Printed on: ___________________________
39				Signed: ___________________________
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