Deep-frying oil records: when to change the oil and what to write down
The limit for polar compounds in food service is 24%: once it is reached, change the oil, no matter how it looks. Learn what to record in the replacement log and how to dispose of fryer oil.
Frying fat is one of the kitchen’s most deceptive ingredients. It may still look usable, while chemically it has turned into a mixture of acrylamides and aldehydes. That is why the rule is to measure it rather than judge it by appearance: usually once per shift, and more often when frying is intensive.
Replacement threshold
The key indicator is the percentage of polar compounds. The limit in food service is 24%. Once it reaches that level, change the oil regardless of whether it “still fries well.” Measure it with a handheld analyzer or test strips.
What to record in the journal
- Date, shift, and person responsible.
- Measurement result as a percentage of polar compounds.
- Action: continue using the oil or replace it.
- When replacing it, record the volume and disposal method (including the separate collection contract).
Pouring fryer oil into the sewer is a direct violation of sanitary rules and the agreement with the water utility. Used oil must be collected in a separate container and removed under a collection report.
How the service helps
The template fills in typical values, reminds you to measure at the start of a shift, and automatically marks a result in red if it exceeds 24%. The disposal report is attached to the replacement entry, so an inspector can immediately see the complete process.
All 45 SanPiN and HACCP journals are in one workspace. The free plan is free forever for up to 1 employee, with no card required.
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