Sous Vide Cook and Chill Record
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.
KC-29 2 pages
Kitchen and catering · KC-30
Vacuum Packing and Seal Check Record
A free printable vacuum packing record: machines marked raw or ready-to-eat, each session's product, seal checks, use-by and where its shelf life came from.
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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 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.
Who it is for
Chefs, butchers, delis, caterers and small food producers who vacuum pack food on site.
How to use it
- List each machine once with what it is used for and how it is marked.
- For each session, write the product, its batch, the reading before packing and how many packs were made.
- Check every seal; repack any that fail and note how many.
- Write the use-by and where that shelf life came from, then clean the machine and tick it.
- Log sealing bar, gasket and pump servicing at the foot of page two.
What is on the sheet
2 pages, in this order:
Page 1
Printed under the title: Each vacuum packing session: which machine (raw or ready-to-eat), what was packed, the reading before packing, every seal checked, and the use-by applied with where that life came from.
One machine, one kind of food. Keep raw and ready-to-eat food on separate, clearly marked machines, and write which is which below. No packing temperatures or shelf lives are printed: the life on each label comes from your own procedure, the product's validation or the supplier, so name the source on every line.
Write-on lines: Kitchen or site · Month · Cleaning product for machines · Supervisor
Machines — one line per machine
Table, 3 rows: Machine · Make and model · Used for · Where kept · Marked how · Bags used
Packing record — one line per product per session
Table, 22 rows: Date · Machine · Product · Batch · Temp · Packs · Seals · Use-by · Life from · Cleaned · Initials
Page 2
Sealing bar and servicing — seal tape, lid gasket, pump oil, engineer visits
Table, 4 rows: Date · Machine · Condition found · Work done · By · Next due
Questions
Why are no shelf lives printed?
Because vacuum packing changes how food keeps, and the right life depends on the food, how it was made and stored, and your own validation or the supplier's advice. The sheet asks where each life came from so it can be checked.
Can one machine be used for raw and cooked food if it is cleaned in between?
Food safety guidance generally says no: keep separate machines for raw and ready-to-eat food, because they are hard to clean well enough. Check the rules where you are, and mark each machine so nobody has to guess.
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