Vacuum Packing and Seal Check Record
Show that raw and ready-to-eat food stayed on separate machines and every seal was checked. Each label's shelf life is traced back to where it came from.
KC-30 2 pages
Kitchen and catering · KC-29
Sous Vide Cook and Chill Record
A free printable sous vide record: each batch's bath and core readings by needle probe and times in and out, then its chilling, label and use-by.
Download Free · no sign-up
2 pages. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Show that every sous vide batch followed its own written validation. Each reading is taken with a needle probe, not read off the bath's display.
Who it is for
Chefs and kitchen managers in restaurants, hotels, caterers and production kitchens that cook food sous vide and serve it straight away or chill it.
How to use it
- Fill in the bath and probe IDs at the top and keep each product's validation where staff can see it.
- Give every batch a number, write its validation reference, and record the bath and core readings by probe.
- On the back, use the same batch number for chilling, storage and the use-by on the label.
- Log checks of the bath and probe at the foot of page two.
What is on the sheet
2 pages, in this order:
Page 1
Printed under the title: Each sous vide batch against its own written validation: bath and core readings by needle probe and the times in and out on the front, then chilling, labelling and the use-by given on the back.
The validation sets every figure. No bath settings, core temperatures, times or shelf lives are printed. Each product's figures come from its own written validation: write its reference on the line and check every reading against it. Read the bath and the core with a needle probe rather than trusting the bath's display.
Write-on lines: Kitchen or site · Week beginning · Water bath ID · Needle probe ID · Probe last checked · Validations kept in · Chilling method · Head chef
Cooking — give every batch a number and use it again overleaf
Also printed: Core reached
Table, 11 rows: Batch · Date · Product · Validation · Bags · Bath set · Bath · In · Temp · Time · Out · Initials
Page 2
Chilling and labelling — same batch number as on the front
Also printed: Chilled to
Table, 11 rows: Batch · Served or chilled · Chill start · Temp · Time · Stored · Where · Use-by · Life from · Initials
Bath and probe checks — against the reference your procedure uses
Table, 6 rows: Date · Bath or probe · Checked against · Reading · OK? · Action if not · Initials
Questions
Why are no temperatures or times printed?
Because each product's bath setting, core temperature, time and shelf life come from its own validation, which depends on the food, its thickness and your equipment. A printed figure could be copied for a product it does not fit. Write the reference on each line and check against it.
Why read the bath with a probe when it has a display?
Because the display shows what the circulator thinks, at one point in the water. A needle probe reading of the bath and of the food itself is what shows the batch actually reached its target.
Related sheets
Food Temperature Record
Record temperature checks through the day against the limits in your own documented process, with the corrective action recorded beside the failure.
KC-03 1 page
Calibration Record
Keep track of the instruments you rely on and when each was last checked, so you know which numbers you can trust.
PF-10 1 page
Shelf Life and Date Code Record
Show for any pack on any shelf why it carries the date it does and that someone checked the code against the batch before it left.
FP-27 1 page
Batch Production Record
Record the batch codes going in and the destinations going out, so a recall or a complaint can be traced to one day's production rather than all of it.
KC-02 1 page
