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Unread 08-02-2009, 02:21 PM   #156
Quintessential Chatty Farker
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Join Date: 12-15-07
Location: England
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Yup I have been inspected several times and teice I asked them to come out and see what I was doing and if they could give some advice to keep me on track. Tell ya what they LOVED hearing that and made things very easy on us.

All of my reports were great and the things they wanted was as little easier way for me to keep track of my temps. She even emailed me some record keeping forms.

Hi Alvin

Good to meet you at the weekend.

I promised you I would send you electronic copies of the temperature log sheets I gave you. I have revised them slightly to reflect event catering. Please give them a whirl...I would be interested in feedback on the forms - good and bad!

I must stress that these forms are not a legally prescribed format do not have to use them. They are offered as help only as they cover the recording of information EHO's tend to request!

Something along these lines should keep you serve you well and make life easier to boot!

Good luck with the BBQ!



Jenny Thomson
Environmental Health Officer

Hope these attachments help some of you brother and sisters out there..
Attached Files
File Type: doc EVENT CHILLED FOOD CHECKS.doc (89.0 KB, 56 views)
File Type: doc EVENT HOT FOOD CHECKS.doc (73.5 KB, 40 views)
File Type: doc EVENT HOT HOLDING CHECKS.doc (72.0 KB, 31 views)

Slappin that bass like some delerious funky preist!!!

UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*

British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009
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