KebabLab HACCP

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Reports

REMINDERS

What needs attention

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Recent daily records

DAILY RECORD

New record

Record dateRecorded by

Verified by (independent review)

Must be the other trained person. The person who records the checks cannot verify their own record.

❄️ Fridge / Freezer

Opening + Closing

Check at opening (around 16:00) and closing (around 23:00). For freezer temperatures, type the number and tap the − button if your phone keyboard does not show a minus sign.

🍗 Cooking / Reheating

Product limits

Chicken Doner >85°C · Beef Doner ≥80°C · Wings reheating ≥70°C · other cooking ≥75°C.

🚚 Delivery received todayTurn on only on delivery days

♨️ Hot Holding

Daily · Chicken + Beef

Four scheduled verification checks are prepared automatically for each trading day: 16:00, 18:00, 20:00 and 22:00. Enter only the Chicken Doner and Beef Doner temperatures actually measured at those checks. Keep ≥63°C. Readings may be entered into the system later; do not estimate missing readings.

Opening checks

Probe clean / wipes ready Both handwash basins stocked Food-contact surfaces clean Labels / dates OK KEBABLAB ONLY storage segregated Shared-area door kept closed Waste / oil area controlled Dry store tidy / off floor

CommentsCorrective action

DAILY HISTORY

Past daily records

FromTo

ALL DATA

All Records

Daily records, delivery details, cleaning, hygiene, traceability, training and the rest are all here.

RECORDS

Records

DAILY COMPLETION

HACCP Calendar

Green = completed daily record. Red = a past trading day with no completed record. Amber = saved but still in progress. Tap a day to open or complete it.

Month

CompleteIn progressMissing

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REPORTS

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Date

QUICK GUIDE

Important HACCP details

Fridge0–5°CKeep chilled food at 5°C or below

Freezer≤ -18°C-18°C or colder

General cooking≥ 75°CUnless a higher product limit applies

Chicken Doner> 85°CSupplier-specific HACCP limit

Beef Doner≥ 80°CSupplier-specific HACCP limit

Reheating / Wings≥ 70°CReheat once, serve immediately where applicable

Hot hold≥ 63°CScheduled checks: 16:00 · 18:00 · 20:00 · 22:00

Probe check0°CWeekly ice-point: -0.5 to +0.5°C

When do I record it?

Daily RecordEach trading day. Fridge/freezer: opening around 16:00 and closing around 23:00. Delivery only when received. Hot holding: record Chicken + Beef at the four scheduled checks and confirm 2-hour batch rotation.

Delivery / TraceabilityRecord each delivery. Use the separate Traceability form only when you want extra supplier, batch or invoice detail.

Cleaning / HygieneUse the cleaning record with your schedule. Extraction grease filters are checked weekly on Sunday; use the hygiene check for premises / practice verification.

Shelf-life / Date LabelsRecord prepared or opened foods that need a discard date/time, including salads, house sauces and opened products where applicable.

Probe CalibrationWeekly using the ice-point method, and again after a drop, damage, battery change, repair or suspicious reading. A boiling-water check can be recorded as an additional verification.

TrainingNew staff, when training needs updating, or when a certificate has an expiry date.

Fitness to WorkOn recruitment and after illness before returning to food handling.

Allergen ReviewWhenever the menu, recipe, ingredient brand or supplier information changes.

Pest ControlRecord contractor visits and any pest issue / action. Routine contractor service is every 3 months.

HACCP ReviewEvery 12 months and whenever your operation, menu, process or equipment changes.

Quick actions if something is wrong

Temperature outside limitDo not just save it. Take action and write the corrective action in the record.

Bad deliveryReject food that is too warm, damaged, contaminated or otherwise unacceptable.

Vomiting / diarrhoeaDo not handle food. Return only after at least 48 hours symptom-free.

Chips / fryerKeep frying oil clean, remove crumbs, avoid over-browning and aim for light-golden chips.

HACCP

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HACCP RECORD