MONITORING SHEET

GOOD PERSONAL HYGIENE

Name of Proper Hand Taking Bath Reporting when Trimmed Removing Remarks
Employees Washing 2-3 times a sick in a nails Waste Everyday
Day Physician

1. Jimbo √ X √ √ √ Should take a bath 2-3

times a day
2. Reymond X √ √ √ √ Should apply proper hand
washing
3. Melvin √ √ X √ √ Should report when sick in
a physician to avoid
infections
4. Ariel √ √ √ √ X Should practice waste
removal everyday
5. Rumar √ √ √ X √ Should practice trimming
the nails

Monitored by: Daryl Attested by: Bryan

CLEANING AND SANITIZING THE AREA

Remarks

KITCHEN Applying bleach and chlorine in cleaning the area √ Ok

Keeping the area dry √ Ok
Proper wearing of clothing in the area X Should practice proper wearing of
clothing in entering the area
Monitored by: Daryl Attested by: Bryan
CLEANING AND SANITIZING OF THE UTENSILS

Equipments Sanitize after or before using Discarding the utensils with rust Remarks

1.Chopping Board √ √ Ok
2. Knife √ √ Ok
3.Teaspoon √ √ Ok
4.Pot √ √ Ok
5.Cup √ √ Ok
Monitored by: Daryl Attested by: Bryan

CCP 1 PURCHASING

Name of Ingredients Standard Temperature Actual Temperature Remarks

1. Chicken -2 ۫C to -20 ۫C -2 ۫C to -20 ۫C Ok

2. Potatoes 0 ۫C to 5 ۫C 0 ۫C to 5 ۫C Ok
3. Spices 10 ۫C to 20 ۫C 10 ۫C to 20 ۫C Ok
Monitored by: Daryl Attested by: Bryan

CCP 1 PURCHASING

Name of Ingredients Standard Temperature Actual Temperature Remarks

1.Chicken -2 ۫C to -20 ۫C -25 ۫C Adjust the temperature to -20 ۫C

2.Potatoes 0 ۫C to 5 ۫C 4 ۫C Ok
3.Spices 10 ۫C to 20 ۫C 15 ۫C Ok
Monitored by: Daryl Attested by: Bryan
CCP 1 PURCHASING

Name of Ingredients Standard Temperature Actual Temperature Remarks

1.Chicken -2 ۫C to -20 ۫C -20 ۫C Ok

2.Potatoes 0 ۫C to 5 ۫C 4 ۫C Ok
3.Spices 10 ۫C to 20 ۫C 20 ۫C Ok
Monitored by: Daryl Attested by: Bryan

CCP 2 STORING

Name of Ingredients Standard Temperature Actual Temperature Remarks

1.Chicken -2 ۫C to -20 ۫C -2 ۫C to -20 ۫C Ok

2.Potatoes 0 ۫C to 5 ۫C 5 ۫C Ok
3.Spices 10 ۫C to 20 ۫C 15 ۫C Ok
Monitored by: Chef Attested by: Supervisor

CCP 2 STORING

Name of Ingredients Standard Temperature Actual Temperature Remarks

1.Chicken -2 ۫C to -20 ۫C -15 ۫C Ok

2.Potatoes 0 ۫C to 5 ۫C 4 ۫C Ok
3.Spices 10 ۫C to 20 ۫C 25 ۫C Adjust the temperature to 20 ۫C
Monitored by: Chef Attested by: Supervisor
CCP 2 STORING

Name of Ingredients Standard Temperature Actual Temperature Remarks

1.Chicken -2 ۫C to -20 ۫C -18 ۫C Ok

2.Potatoes 0 ۫C to 5 ۫C 4 ۫C Ok
3.Spices 10 ۫C to 20 ۫C 19 ۫C Ok
Monitored by: Chef Attested by: Supervisor