Hygiene and food safety

Fryer Oil Change Log

Complete it during the daily color and odor check and whenever the oil is filtered or changed. Stretching the oil for one more day reduces frying quality and can lead to guest complaints. On the day of a change, record the date and volume on the same row.

Do not update the form after every batch of frying. The form is for a daily check. A record is required when the color or odor changes and when the oil is replaced. Do not pour used oil down the drain. Record waste oil collection in the notes and confirm the municipality's local waste oil rules. This form does not impose a change interval; it records your standard.

A busy Friday and a quiet Monday do not give oil the same service life. Base the change on color and odor rather than the calendar, while still recording the date. If one of two fryers darkens oil faster, record that appliance's heat setting on the equipment fault form. Repeated early changes on the oil log are an early sign of an appliance problem.

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How to use this form

  1. Write the fryer number and the responsible person's name at the start of the day. If you have more than one fryer, use a separate row for each appliance.
  2. Mark the color and odor row before service starts. If the odor is unacceptable, separate the oil without waiting for the planned change day.
  3. Record filter and basket cleaning on the same sheet. A basket that is not cleaned will also make new oil darken quickly.
  4. Record the volume on the day the oil is changed. An estimated volume distorts the cost calculation.
  5. Add the replaced oil to the waste record. Write the collection date and the receiving facility in the notes.
  6. Sign the form and keep it for at least one month. Repeated early darkening indicates a possible appliance or product issue.

How this maps to Ritapos

Oil cost is included in the food cost calculation. Review oil change frequency together with waste records and portion cost. If you only record the oil on paper without removing it from stock, the recipe will continue to show fried items as using no oil.

The food cost guide explains how hidden costs such as oil increase portion cost. This form shows the date and number of liters for that cost. Comparing the two at month end shows whether the price of fried items still covers their cost.

This form is a checklist for training purposes. It does not change your municipal, food registration, or occupational health obligations. Confirm local requirements in writing.