[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-164730-105":3,"detail-sidebar-cat-1-en-105":80,"doc-detail-164730-en":126},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":73,"head_meta":75,"extra_data":77,"updated_unix":79},105,"en","food-safety-management-system-fsms-templates-and-records-daily-temperature-monitoring-compliance-forms","Food Safety Management System (FSMS) Templates and Records - Daily Temperature Monitoring & Compliance Forms","","A collection of templates and records for implementing a Food Safety Management System (FSMS) aligned with Singapore Standard SS 583:2013 and its supplement. Includes daily temperature monitoring records for chillers, freezers, restaurants, and food caterers, supplier lists, supplies receiving forms (and receiving stamp alternative), premise checks before and after operation, maintenance and cleaning checks, and food handlers health and safety training records. Also specifies calibration and verification practices, allowable temperature deviations, and guidance for thermometer use and expiry date 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temperature monitoring records are included in the FSMS templates?","Question",{"text":62,"@type":63},"Daily Temperature Monitoring Record templates are provided for a chiller, freezer, restaurant, and food caterers, enabling routine checks of required holding temperatures.","Answer",{"name":65,"@type":60,"acceptedAnswer":66},"What documents are included for supplier management and receiving supplies?",{"text":67,"@type":63},"The set includes a List of Suppliers, a Supplies Receiving Form, and guidance for using a receiving stamp as an alternative to the receiving form.",{"name":69,"@type":60,"acceptedAnswer":70},"What calibration guidance is specified for thermometers used in the system?",{"text":71,"@type":63},"Calibration instructions cover using a probe thermometer to record chiller and freezer temperatures with an allowed deviation of ±1°C, and verifying temperature readings using ice water (0°C) and boiling water (100°C) with the same deviation tolerance.","https://schema.org",{"og:url":32,"og:type":74,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":76,"canonical":32},"index,follow",{"doc_id":78,"site_id":7},164730,1790239895,{"code":4,"msg":81,"data":82},"success",[83,88,93,98,103,108,112,117,122],{"id":84,"doc_module":22,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},11,"Presentations",90,"presentations",{"id":89,"doc_module":22,"doc_module_name":25,"category_name":90,"show_sort_weight":91,"slug":92},12,"Resumes",80,"resumes",{"id":94,"doc_module":22,"doc_module_name":25,"category_name":95,"show_sort_weight":96,"slug":97},14,"Invoices",70,"invoices",{"id":99,"doc_module":22,"doc_module_name":25,"category_name":100,"show_sort_weight":101,"slug":102},15,"Posters",60,"posters",{"id":104,"doc_module":22,"doc_module_name":25,"category_name":105,"show_sort_weight":106,"slug":107},16,"Social 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Temperature Monitoring Record (Food Caterers)\nList of Suppliers\nSupplies Receiving Form\nDaily Check of Premise (before Start of Operation)\nDaily Check of Premise (after Operation Time)\nMaintenance Check of Premises\nCleaning Check of Premise\nDaily Food Handlers Health Status Record\nTraining (Safety) Record\n(The templates and records are to be used in conjunction with Singapore Standard, SS 583 : 2013 – Guidelines on food safety management for food service establishments and its Supplement.)\n*Calibration is done by taking a probe thermometer and recording the temperature of the chiller.  The temperature shall be the same as the temperature recorded by the chiller gauge (deviation of ± 1 °C allowed).\n*Calibration is done by taking a probe thermometer and recording the temperature of the freezer.  The temperature shall be the same as the temperature recorded by the freezer gauge (deviation of ± 1 °C allowed).\n*Calibration is done by taking the temperature of ice water (0 °C) and boiling water (100 °C) (deviation of ± 1 °C allowed).\n* Calibration is done by taking the temperature of ice water (0 °C) and boiling water (100 °C) (deviation of ± 1 °C allowed)\n*Expiry date should be more than 50% of the product shelf life\nReceiving stamp – to be used as alternative to the ‘Supplies Receiving Form’\nThermometer: Chill ( \u003C than 8 °C)  / Frozen ( \u003C than -10 °C)\nInfra red : Chill ( \u003C than 12 ° C) / Frozen ( \u003C than -6 °C)\n\u000f","cbCaih4oS4JoZN8j","https://ap.wps.com/l/cbCaih4oS4JoZN8j","docx",42374,"English","# Daily Temperature Monitoring Records\n## Chiller\n## Freezer\n## Restaurant\n## Food Caterers\n# Supplier and Receiving Documents\n## List of Suppliers\n## Supplies Receiving Form\n## Receiving stamp alternative\n# Premises and Operations Checks\n## Daily Check of Premise (before Start of Operation)\n## Daily Check of Premise (after Operation Time)\n## Maintenance Check of Premises\n## Cleaning Check of Premise\n# Food Handler and Training Records\n## Daily Food Handlers Health Status Record\n## Training (Safety) Record\n# Calibration and Verification Notes\n## Probe thermometer calibration (chiller/freezer)\n## Ice water and boiling water verification","[{\"question\":\"What temperature monitoring records are included in the FSMS templates?\",\"answer\":\"Daily Temperature Monitoring Record templates are provided for a chiller, freezer, restaurant, and food caterers, enabling routine checks of required holding temperatures.\"},{\"question\":\"What documents are included for supplier management and receiving supplies?\",\"answer\":\"The set includes a List of Suppliers, a Supplies Receiving Form, and guidance for using a receiving stamp as an alternative to the receiving form.\"},{\"question\":\"What calibration guidance is specified for thermometers used in the system?\",\"answer\":\"Calibration instructions cover using a probe thermometer to record chiller and freezer temperatures with an allowed deviation of ±1°C, and verifying temperature readings using ice water (0°C) and boiling water (100°C) with the same deviation tolerance.\"}]","Food Safety Management System (FSMS) Templates and Records - Daily Temperature Monitoring & Compliance Forms | DOCX",1788159921,6]