May.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	May
5	Date	Item	Time Finished Cooking	Temp. (celsius)	Initial	Time Into Fridge	Initial
6	04/05	Chicken Bites	11:35	73.8°C	HC	13:00	HC
7	06/05	Chicken Wings	15:20	83.2°C	JC	16:15	JC
8	07/05	Sausage Rolls	17:00	83.9°C	JC	18:00	JC
9	07/05	Chicken Wings	17:05	83.2°C	HC	17:50	HC
10	15/05	Cocktail Sausages	14:00	72.4°C	HC	15:10	HC
11	25/05	Chicken Wings	17:35	71.4°C	HC	18:20	HC
12	31/05	Sausage Rolls	07:45	79.3°C	JC	08:40	JC
13	31/05	Cocktail Sausages	08:30	84.5°C	JC	09:40	JC
14	31/05	Chicken Bites	09:00	75.1°C	JC	10:00	JC
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38				Printed on: ___________________________
39				Signed: ___________________________
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