Food Safety - Department of Health and Human Services Food Safety Program Template Records for...
32
Food Safety Program Template Records for Retail and Food Service Businesses Department of Health and Human Services
Transcript of Food Safety - Department of Health and Human Services Food Safety Program Template Records for...
Food Safety Program TemplateRecords for Retail and Food Service Businesses
Depar tment of Heal th and Human Ser vices
ii Food Safety Program Template Records for Retail and Food Service Businesses
This template was developed by the Department of Health Victoria and adapted by the Department of Health and Human Services Tasmania. Reproduced with permission of the Secretary to the Department of Health Victoria.A joint Australian and Tasmanian Government initiative under the National Partnership Agreement on Preventive Health.Copyright ©State of Victoria, Australia.This publication is copyright. Unauthorised reproduction and other uses comprised in the copyright are prohibited without permission. No part may be reproduced by any process except in accordance with the provisions of the Copyright Act 1968.ISBN 0731-161-343Authorised by the Victorian Government, 50 Lonsdale Street, Melbourne.
1
Food Safety Program Template Records for Retail and Food Service Businesses 1
Introduction 2
My records summary 3
Records and example records Record 1: Approved food suppliers list 4 Record 2: Goods receiving form 6 Record 3: Storage units temperature log 8 Record 4: Time log 10 Record 5: Equipment calibration log 12 Record 6.1: Activity log (internal review process temperature log) 14 Record 6.2: Activity log (internal review process temperature log) 16 Record 6.3a: Activity log (Equipment time/temperature combinations) 18 Record 6.3b: Activity log (Equipment time/temperature combinations) 20 Record 7.1: Daily diary record sheet 22 Record 7.2: Daily diary record sheet 24 Record 8.1: Cleaning schedule 26 Record 8.2: Cleaning schedule 28
Contents
2 Food Safety Program Template Records for Retail and Food Service Businesses
What is the purpose of this resource?To assist food business owners to select the records that will become part of their Food Safety Program. Keeping food safety records will help to monitor food safety and hygiene in your business.This resource must be read and used in conjunction with the Food Safety Program Template for Retail and Food Service Businesses.If you are unclear about your Food Safety Program or your records:• speak with an environmental health officer from your local council• call the Food Safety Unit at DHHS on 1800 671 738 or email [email protected]• visit www.dhhs.tas.gov.au/peh/food_safetyIf a food safety problem occurs, records are the best way to demonstrate that you did everything that you should have done to keep food safe.
What records will I need?The records in this resource are designed to help you monitor the food safety practices that apply to your business.You should identify the food safety practices that apply to your business using the Food Safety Program Template for Retail and Food Service Businesses (page 5). Each section of your Food Safety Program and Supplements indicates the records that you are likely to need.1 Select the records you will use for your business.2 Look at the example records.3 Check each record to see if it fits the way your business operates. Some of the records in this
pack have two versions to help you find a record that meets your needs.4 If you think a record fits the way your business operates, use a copy of the blank form and add
it to your Food Safety Program folder. Records can be printed from the disc included with this folder.
5 If the sample records in this publication do not suit your business, you can design your own. This might include setting out the information differently. If you use an alternative, make sure that:• you collect the same information as the example record(s) you are replacing• if using remote IT systems to monitor cold storage, discuss this with your local council
environmental health officer• the records are accepted by your local council.
6 Summarise the records you will use in your business in the table on page 3.
Introduction
1
Food Safety Program Template Records for Retail and Food Service Businesses 3
Requirements Record-keeping formsRecord number
I will use this record
I have created my own record
Step 1
Select each of these records
Approved food suppliers list Record 1
Equipment calibration log Record 5
Cleaning record options
Choose one.
Record 8.1
OR OR
Record 8.2
Step 2
Select one of these records
Daily diary
Choose one.
Record 7.1
OR OR
Record 7.2
OR
If you don’t use the daily diary then select each of the following records
Goods receiving form Record 2
Storage units temperature log Record 3
Activity log options
Choose one.
Record 6.1
OR OR
Record 6.2
OR OR
Record 6.3a & Record 6.3b
Step 3
If you use the 2 hour/4 hour rule, where food is not refrigerated or kept hot, select this record
Time log Record 4
To use the records, make sure that all staff members understand:• what to record• when to record it• who will record it• who will check that records are complete• who will help if something goes wrong and if equipment is not working• where records should be stored• how long records should be stored for.
You may have to show these completed records to the environmental health officer from your local council, so you must keep them on the premises.Review completed records to identify any problems with food practices or staff knowledge. You must retain the completed records for at least two years.
My records summary
4 Food Safety Program Template Records for Retail and Food Service Businesses
Record 1– Approved food suppliers list (example)
EXA
MPL
E
Rec
ord
1: A
ppro
ved
food
sup
plie
rs li
st (e
xam
ple)
(An
appr
oved
supp
lier i
s a b
usine
ss o
r ind
ividu
al th
at su
pplie
s foo
d to
you,
and
who
you
are
confi
dent
has
ade
quat
e fo
od sa
fety
pr
oced
ures
.)C
ompl
ete
thes
e de
tails
as
soon
as
you
rece
ive
a pr
oduc
t. U
pdat
e it
whe
n yo
u us
e a
new
sup
plie
r or
sto
p us
ing
an e
xist
ing
supp
lier.
Use
the
rec
ord
whe
ther
som
eone
del
iver
s th
e fo
od t
o yo
ur b
usin
ess
or y
ou p
ick
the
food
up
from
a s
uppl
ier.
Food
s su
pplie
dSu
pplie
r tr
adin
g na
me
Supp
lier
addr
ess
and
phon
e nu
mbe
rD
ate
supp
ly s
tart
ed
Oth
er in
form
atio
n
Sa
lam
is
J. S
mit
h S
ma
llgoo
ds
999
Str
eet
St
Suburb
, Vic
tori
aph
999
9999
9
14 J
anu
ary
201
0 N
/A
Tip
: You
can
also
us
e th
is re
cord
as a
su
pplie
r con
tact
list.
This
is ve
ry u
sefu
l if
ther
e is
a pr
oble
m o
r if
ther
e is
a re
call o
f on
e of
the
food
s you
us
e –
it w
ill he
lp y
ou
to q
uick
ly ac
t on
the
reca
ll ins
truct
ions
, fin
d ou
t whe
re y
ou
got t
he fo
od fr
om a
nd
chec
k if
it ne
eds t
o be
rem
oved
from
use
be
caus
e it
is a
publ
ic he
alth
risk.
Food Safety Program Template Records for Retail and Food Service Businesses 5
Rec
ord
1: A
ppro
ved
food
sup
plie
rs li
st
(An
appr
oved
supp
lier i
s a b
usine
ss o
r ind
ividu
al th
at su
pplie
s foo
d to
you,
and
who
you
are
confi
dent
has
ade
quat
e fo
od sa
fety
pr
oced
ures
.)C
ompl
ete
thes
e de
tails
as
soon
as
you
rece
ive
a pr
oduc
t. U
pdat
e it
whe
n yo
u us
e a
new
sup
plie
r or
sto
p us
ing
an e
xist
ing
supp
lier.
Use
the
rec
ord
whe
ther
som
eone
del
iver
s th
e fo
od t
o yo
ur b
usin
ess
or y
ou p
ick
the
food
up
from
a s
uppl
ier.
Food
s su
pplie
dSu
pplie
r tr
adin
g na
me
Supp
lier
addr
ess
and
phon
e nu
mbe
rD
ate
supp
ly s
tart
ed
Oth
er in
form
atio
n
Tip
: You
can
also
us
e th
is re
cord
as a
su
pplie
r con
tact
list.
This
is ve
ry u
sefu
l if
ther
e is
a pr
oble
m o
r if
ther
e is
a re
call o
f on
e of
the
food
s you
us
e –
it w
ill he
lp y
ou
to q
uick
ly ac
t on
the
reca
ll ins
truct
ions
, fin
d ou
t whe
re y
ou
got t
he fo
od fr
om a
nd
chec
k if
it ne
eds t
o be
rem
oved
from
use
be
caus
e it
is a
publ
ic he
alth
risk.
Not
e: D
o no
t writ
e on
this
mas
ter f
orm
. Mak
e se
vera
l pho
toco
pies
to p
ut in
your
reco
rds f
olde
r.
EXA
MPL
E
Rec
ord
2: G
oods
rec
eivi
ng fo
rm (e
xam
ple)
Com
plet
e th
ese
deta
ils fo
r al
l goo
ds r
ecei
ved.
For
new
sup
plie
rs, c
heck
and
rec
ord
the
tem
pera
ture
of a
ll de
liver
ies
of h
igh-
risk
food
s us
ing
a th
erm
omet
er u
ntil
you
are
confi
dent
the
sup
plie
r is
del
iver
ing
corr
ectly
. The
n ch
eck
as fo
r ex
istin
g su
pplie
rs (s
ee b
ox).
Dat
eT
ime
Supp
lier
(who
tr
ansp
orte
d th
e fo
od)
Food
typ
eFo
od
tem
pera
ture
(fo
r hi
gh-r
isk
food
s)
Dat
e co
deU
se-b
y (U
)Be
st-b
efor
e (B
)
Acc
ept
(A)
or
reje
ct (
R)
Initi
als
Prob
lem
s an
d co
rrec
tive
actio
n
15/3
/10
1pm
J. S
mit
h S
ma
llgoo
ds
Sa
lam
i4°
CJa
n 20
15 U
A
JB
Rem
embe
r:
For a
ll exis
ting
supp
liers
of h
igh-ri
sk
food
s, ch
eck a
nd
reco
rd at
leas
t one
in
ever
y five
deli
verie
s w
ith a
ther
mom
eter
. Ch
eck a
sam
ple o
f ite
ms w
ithin
this
one
deliv
ery.
Not
eve
ry fo
od
need
s to
have
its
tem
pera
ture
chec
ked.
D
ry go
ods a
nd fr
uit
and
vege
table
s can
be
deli
vere
d at
room
te
mpe
ratu
re.
High
-risk
food
s sho
uld
be d
elive
red
at 5
°C
or co
lder, u
nless
you
are
confi
dent
that
the
food
has
bee
n in
the
tem
pera
ture
dan
ger
zone
bet
wee
n 5°
C an
d 60
°C fo
r les
s tha
n 2
hour
s.H
ot fo
od to
be
deliv
ered
at o
r abo
ve
60°C
.If
a foo
d’s p
acka
ging
is da
mag
ed an
d yo
u th
ink th
is ha
s affe
cted
th
e fo
od’s
safe
ty an
d su
itabil
ity, y
ou sh
ould
re
ject t
he d
elive
ry.
Froz
en fo
ods s
hould
alw
ays b
e de
liver
ed
froze
n ha
rd.
6 Food Safety Program Template Records for Retail and Food Service Businesses
Food Safety Program Template Records for Retail and Food Service Businesses 7
Rec
ord
2: G
oods
rec
eivi
ng fo
rm
Com
plet
e th
ese
deta
ils fo
r al
l goo
ds r
ecei
ved.
For
new
sup
plie
rs, c
heck
and
rec
ord
the
tem
pera
ture
of a
ll de
liver
ies
of h
igh-
risk
food
s us
ing
a th
erm
omet
er u
ntil
you
are
confi
dent
the
sup
plie
r is
del
iver
ing
corr
ectly
. The
n ch
eck
as fo
r ex
istin
g su
pplie
rs (s
ee b
ox).
Dat
eT
ime
Supp
lier
(who
tr
ansp
orte
d th
e fo
od)
Food
typ
eFo
od
tem
pera
ture
(fo
r hi
gh-r
isk
food
s)
Dat
e co
deU
se-b
y (U
)Be
st-b
efor
e (B
)
Acc
ept
(A)
or
reje
ct (
R)
Initi
als
Prob
lem
s an
d co
rrec
tive
actio
n
Rem
embe
r:
For a
ll exis
ting
supp
liers
of h
igh-ri
sk
food
s, ch
eck a
nd
reco
rd at
leas
t one
in
ever
y five
deli
verie
s w
ith a
ther
mom
eter
. Ch
eck a
sam
ple o
f ite
ms w
ithin
this
one
deliv
ery.
Not
eve
ry fo
od
need
s to
have
its
tem
pera
ture
chec
ked.
D
ry go
ods a
nd fr
uit
and
vege
table
s can
be
deli
vere
d at
room
te
mpe
ratu
re.
High
-risk
food
s sho
uld
be d
elive
red
at 5
°C
or co
lder, u
nless
you
are
confi
dent
that
the
food
has
bee
n in
the
tem
pera
ture
dan
ger
zone
bet
wee
n 5°
C an
d 60
°C fo
r les
s tha
n 2
hour
s.H
ot fo
od to
be
deliv
ered
at o
r abo
ve
60°C
.If
a foo
d’s p
acka
ging
is da
mag
ed an
d yo
u th
ink th
is ha
s affe
cted
th
e fo
od’s
safe
ty an
d su
itabil
ity, y
ou sh
ould
re
ject t
he d
elive
ry.
Froz
en fo
ods s
hould
alw
ays b
e de
liver
ed
froze
n ha
rd.
Not
e: D
o no
t writ
e on
this
mas
ter f
orm
. Mak
e se
vera
l pho
toco
pies
to p
ut in
your
reco
rds f
olde
r.
8 Food Safety Program Template Records for Retail and Food Service Businesses
EXA
MPL
E
Rec
ord
3: S
tora
ge u
nit(
s) t
empe
ratu
re lo
g (e
xam
ple)
For t
he w
eek
star
ting
1
2 /
02
/
2010
Uni
tM
onda
yTu
esda
yW
edne
sday
Thu
rsda
yFr
iday
Satu
rday
Sund
ayT
ime
am/p
mTe
mp
Tim
e am
/pm
Tem
pT
ime
am/p
mTe
mp
Tim
e am
/pm
Tem
pT
ime
am/p
mTe
mp
Tim
e am
/pm
Tem
pT
ime
am/p
mTe
mp
Big
fri
dge
11a
m5
°C10
.30a
m4°
C10
.20a
m4.
5°C
11.1
0am
2°C
9.30
am
5°C
11.3
0am
4°C
N/A
N/A
Corr
ectiv
e ac
tions
(dat
e an
d ac
tion
take
n)
Che
ck t
empe
ratu
re o
f all
units
at
leas
t tw
ice
a da
y.
• Fr
eeze
rs sh
ould
be
–15°
C or
froz
en h
ard
• Co
ol h
oldi
ng u
nits
shou
ld b
e 5°
C or
cold
er•
Hot
hol
ding
uni
ts sh
ould
be
60°C
or h
otte
r
Food Safety Program Template Records for Retail and Food Service Businesses 9
Rec
ord
3: S
tora
ge u
nit(
s) t
empe
ratu
re lo
g Fo
r the
wee
k st
artin
g
/
/
Uni
tM
onda
yTu
esda
yW
edne
sday
Thu
rsda
yFr
iday
Satu
rday
Sund
ayT
ime
am/p
mTe
mp
Tim
e am
/pm
Tem
pT
ime
am/p
mTe
mp
Tim
e am
/pm
Tem
pT
ime
am/p
mTe
mp
Tim
e am
/pm
Tem
pT
ime
am/p
mTe
mp
Corr
ectiv
e ac
tions
(dat
e an
d ac
tion
take
n)
Che
ck t
empe
ratu
re o
f all
units
at
leas
t tw
ice
a da
y.
• Fr
eeze
rs sh
ould
be
–15°
C or
froz
en h
ard
• Co
ol h
oldi
ng u
nits
shou
ld b
e 5°
C or
cold
er•
Hot
hol
ding
uni
ts sh
ould
be
60°C
or h
otte
r
Not
e: D
o no
t writ
e on
this
mas
ter f
orm
. Mak
e se
vera
l pho
toco
pies
to p
ut in
your
reco
rds f
olde
r.
10 Food Safety Program Template Records for Retail and Food Service Businesses
EXA
MPL
E
Rem
embe
r:
• T
ime
cont
rol r
ule:
O
NLY
use
thi
s re
cord
if t
he fo
od
cann
ot b
e ke
pt
cold
or
hot.
Se
e Su
ppor
t pr
ogra
m 8
Tim
e Co
ntro
l for
mor
e in
form
atio
n.
• P
rote
ct fo
od fr
om
cont
amin
atio
n w
hen
at r
oom
te
mpe
ratu
re.
• K
eep
reco
rds
of
how
long
hig
h-ri
sk fo
ods
are
disp
laye
d in
the
te
mpe
ratu
re
dang
er z
one
of
5°C
to
60°C
.
Rec
ord
4: T
ime
log
(exa
mpl
e)T
ime
cont
rol r
ule
Hig
h-ri
sk fo
od k
ept
at r
oom
tem
pera
ture
Act
ion
Up
to tw
o ho
urs
Retu
rn it
to th
e fri
dge
to u
se la
ter (
to b
e co
oked
or s
erve
d as
read
y-to
-eat
food
)
Betw
een
two
and
four
hou
rsEn
sure
it is
eat
en im
med
iately
Mor
e th
an fo
ur h
ours
Thro
w it
aw
ay a
nd d
o no
t use
in a
ny p
repa
ratio
n
Dat
eN
ame
of c
ooke
d or
rea
dy-t
o-e
at
food
and
act
ivit
y(R
elat
ed a
ctiv
ity
or p
ract
ice)
Rec
ord
each
tim
e at
roo
m
tem
pera
ture
St
art t
ime
Tim
e th
at fo
od is
re
turn
ed t
o st
orag
eTo
tal t
ime
Add
toge
ther
ea
ch ti
me
the
food
is a
t roo
m
tem
pera
ture
Act
ion
take
n U
sed
in/co
oked
/rehe
ated
Disp
osed
of
Eate
n
Tim
e of
ac
tion
Cold
food
5°
C or
lo
wer
Hot
food
60
° or
highe
r
Use
d in
Eate
n/se
rved
Disp
osed
15/0
1/04
Col
esl
aw
sa
lad
(p
repa
rati
on)
10.4
0 a
m11
.40
am
1 hou
r3
15/0
1/04
Col
d m
ea
t pl
att
er
(dis
pla
y)12
pm3p
m2
hrs
15
min
s2.1
5 pm
Food Safety Program Template Records for Retail and Food Service Businesses 11
Rem
embe
r:
• T
ime
cont
rol r
ule:
O
NLY
use
thi
s re
cord
if t
he fo
od
cann
ot b
e ke
pt
cold
or
hot.
Se
e Su
ppor
t pr
ogra
m 8
Tim
e Co
ntro
l for
mor
e in
form
atio
n.
• P
rote
ct fo
od fr
om
cont
amin
atio
n w
hen
at r
oom
te
mpe
ratu
re.
• K
eep
reco
rds
of
how
long
hig
h-ri
sk fo
ods
are
disp
laye
d in
the
te
mpe
ratu
re
dang
er z
one
of
5°C
to
60°C
.
Rec
ord
4: T
ime
log
Tim
e co
ntro
l rul
e
Hig
h-ri
sk fo
od is
kep
t at
roo
m t
empe
ratu
reA
ctio
n
Up
to tw
o ho
urs
Retu
rn it
to th
e fri
dge
to u
se la
ter (
to b
e co
oked
or s
erve
d as
read
y-to
-eat
food
)
Betw
een
two
and
four
hou
rsEn
sure
it is
eat
en im
med
iately
Mor
e th
an fo
ur h
ours
Thro
w it
aw
ay a
nd d
o no
t use
in a
ny p
repa
ratio
n
Dat
eN
ame
of c
ooke
d or
rea
dy-t
o-e
at
food
and
act
ivit
y(R
elat
ed a
ctiv
ity
or p
ract
ice)
Rec
ord
each
tim
e at
roo
m
tem
pera
ture
St
art t
ime
Tim
e th
at fo
od is
re
turn
ed t
o st
orag
eTo
tal t
ime
Add
toge
ther
ea
ch ti
me
the
food
is a
t roo
m
tem
pera
ture
Act
ion
take
n U
sed
in/co
oked
/rehe
ated
Disp
osed
of
Eate
n
Tim
e of
ac
tion
Cold
food
5°
C or
lo
wer
Hot
food
60
° or
highe
r
Use
d in
Eate
n/se
rved
Disp
osed
Not
e: D
o no
t writ
e on
this
mas
ter f
orm
. Mak
e se
vera
l pho
toco
pies
to p
ut in
your
reco
rds f
olde
r.
12 Food Safety Program Template Records for Retail and Food Service Businesses
EXA
MPL
E
Rec
ord
5: E
quip
men
t ca
libra
tion
log
(exa
mpl
e)
Piec
e of
equ
ipm
ent
Nam
e of
cal
ibra
tion
cont
ract
or (
wri
te ‘s
elf’
if do
ing
your
ow
n ch
eck)
Dat
e of
se
rvic
ePa
ss
or fa
ilR
ecor
d te
mpe
ratu
re r
eadi
ngC
orre
ctiv
e ac
tions
tak
en (
if an
y)
Ice
wat
er
0°C
Boi
ling
wat
er
100°
CPr
obe
th
erm
omete
rT
he
rmom
ete
r
Checki
ng C
o.12
/10/
09Fa
il+
490
.3°C
Ba
tte
rie
s re
pla
ced
and
rechecke
d
Prob
e
the
rmom
ete
rT
he
rmom
ete
r
Checki
ng C
o.13
/10/
09Pa
ss0°C
100.
2°C
Ce
rtif
ica
te a
tta
ched
Rem
embe
r:
To m
ake
sure
eq
uipm
ent r
eadi
ngs
are
relia
ble
and
accu
rate
.W
rite
dow
n th
e te
st
resu
lts o
n th
e re
cord
fo
rm.
Chec
k te
mpe
ratu
re
prob
es a
nd
tem
pera
ture
m
easu
ring
equi
pmen
t fre
quen
tly (a
t lea
st
twice
a y
ear).
Som
e eq
uipm
ent,
such
as
ther
mom
eter
s and
w
eighi
ng sc
ales,
need
cali
brat
ion
or
adju
stm
ent f
rom
tim
e to
tim
e.Re
plac
e or
repa
ir eq
uipm
ent i
f you
find
a
defe
ct.
Use
an
equi
pmen
t ca
libra
tion
spec
ialist
to
che
ck so
me
equi
pmen
t.N
ote
on th
is re
cord
if
the
cont
ract
or
prov
ided
a se
rvice
re
port
and
whe
re
it ca
n be
loca
ted,
if
requ
ired.
1
Food Safety Program Template Records for Retail and Food Service Businesses 13
Rec
ord
5: E
quip
men
t ca
libra
tion
log
Piec
e of
equ
ipm
ent
Nam
e of
cal
ibra
tion
cont
ract
or (
wri
te ‘s
elf’
if do
ing
your
ow
n ch
eck)
Dat
e of
se
rvic
ePa
ss
or fa
ilR
ecor
d te
mpe
ratu
re r
eadi
ngC
orre
ctiv
e ac
tions
tak
en (
if an
y)
Ice
wat
er
0°C
Boi
ling
wat
er
100°
C
Rem
embe
r:
To m
ake
sure
eq
uipm
ent r
eadi
ngs
are
relia
ble
and
accu
rate
.W
rite
dow
n th
e te
st
resu
lts o
n th
e re
cord
fo
rm.
Chec
k te
mpe
ratu
re
prob
es a
nd
tem
pera
ture
m
easu
ring
equi
pmen
t fre
quen
tly (a
t lea
st
twice
a y
ear).
Som
e eq
uipm
ent,
such
as
ther
mom
eter
s and
w
eighi
ng sc
ales,
need
cali
brat
ion
or
adju
stm
ent f
rom
tim
e to
tim
e.Re
plac
e or
repa
ir eq
uipm
ent i
f you
find
a
defe
ct.
Use
an
equi
pmen
t ca
libra
tion
spec
ialist
to
che
ck so
me
equi
pmen
t.N
ote
on th
is re
cord
if
the
cont
ract
or
prov
ided
a se
rvice
re
port
and
whe
re
it ca
n be
loca
ted,
if
requ
ired.
Not
e: D
o no
t writ
e on
this
mas
ter f
orm
. Mak
e se
vera
l pho
toco
pies
to p
ut in
your
reco
rds f
olde
r.
14 Food Safety Program Template Records for Retail and Food Service Businesses
EXA
MPL
E
Rec
ord
6.1:
Act
ivity
log
(Inte
rnal
rev
iew
pro
cess
tem
pera
ture
log)
(exa
mpl
e)T
ick
the
activ
ities
as
per
the
Prac
tices
sec
tions
in y
our
Food
Sa
fety
Pro
gram
Prep
arat
ion
Cook
ing fo
odCo
oling
food
Rehe
ating
Hot
hol
ding
Serv
ingFo
od p
ackin
g
Dat
e: 2
9.09
.10
Men
u ite
m: R
oast
Chic
ken
Activ
ity/P
ract
ices
Prepa
rati
onCoo
king
foo
dHot
hol
din
g
Star
tEn
dSt
art
End
Star
tEn
dSt
art
End
Star
tEn
dSt
art
End
Star
tEn
dSt
art
End
Tim
e9.
3010
.30
11.0
012
.30
12.3
014
.00
Tem
pera
ture
°C5
77
7575
55
Wha
t is w
orkin
g w
ell, o
r wha
t is n
ot w
orkin
g?
Wha
t can
be
done
to im
prov
e it?
N
/A
Tic
k th
e ac
tiviti
es a
s pe
r th
e Pr
actic
es s
ectio
ns in
you
r Fo
od
Safe
ty P
rogr
am
Prep
arat
ion
Cook
ing fo
odCo
oling
food
Rehe
ating
Hot
hol
ding
Serv
ingFo
od p
ackin
g
Dat
e: 2
9.09
.10
Men
u ite
m: M
ea
t S
auce
Activ
ity/h
azar
dPr
epa
rati
onCoo
king
Coo
ling
Star
tEn
dSt
art
End
Star
tEn
dSt
art
End
Star
tEn
dSt
art
End
Star
tEn
dSt
art
End
Tim
e10
.00
12.0
012
.40
13.0
014
.00
15.3
0
Tem
pera
ture
°C5
88
8575
23
Tim
e15
.30
17.0
0
Tem
pera
ture
°C23
5
Wha
t is w
orkin
g w
ell, o
r wha
t is n
ot w
orkin
g?
Wha
t can
be
done
to im
prov
e it?
Tem
pera
ture
cha
rt:
Tha
win
g 0
to 5
°C
Coo
k to
75°
C at
the
cent
re o
f th
e fo
od.
OR
if fi
sh o
r ste
ak, c
ook
to
pref
eren
ce re
cord
ing
cook
ing
time
and
tem
pera
ture
Hot
hol
ding
60°
CC
old
hold
ing
5°C
Coo
ling
Coo
l to
21°C
in tw
o ho
urs
Coo
l to
5°C
in a
furt
her f
our
hour
sR
ehea
ting
food
H
eat t
o 75
°C
Rem
embe
r:
Com
plet
e th
is re
cord
ON
CE
A M
ON
TH to
ens
ure
your
fo
od is
safe
ly pr
epar
ed a
nd
equi
pmen
t is w
orkin
g.Ac
tiviti
es
Fill in
Pra
ctice
s as p
er y
our
Food
Safe
ty P
rogr
am (F
SP).
Wha
t to
chec
k•
tw
o m
enu
item
s pe
r m
onth
(if
pos
sibl
e)•
che
ck a
gain
st y
our
FSP
acti
vity
sec
tion
s fo
r sa
fe
food
tem
pera
ture
s du
ring
ea
ch a
ctiv
ity
• ch
eck
agai
nst
any
reci
pe
card
you
use
Do
I hav
e to
fill i
n all
the
boxe
s?O
nly
reco
rd th
e ac
tiviti
es
relat
ed to
that
men
u ite
m
that
you
hav
e se
lect
edTo
be
com
plet
ed b
y:•
the
nom
inat
ed m
embe
r of
staf
f who
is re
spon
sible
fo
r thi
s rec
ord.
3 3
3
3 3
3
Food Safety Program Template Records for Retail and Food Service Businesses 15
Rec
ord
6.1:
Act
ivity
log
(Inte
rnal
rev
iew
pro
cess
tem
pera
ture
log)
T
ick
the
activ
ities
as
per
the
Prac
tices
sec
tions
in y
our
Food
Sa
fety
Pro
gram
Prep
arat
ion
Cook
ing fo
odCo
oling
food
Rehe
ating
Hot
hol
ding
Serv
ingFo
od p
ackin
g
Dat
e:
Men
u ite
m:
Activ
ity/P
ract
ices
Star
tEn
dSt
art
End
Star
tEn
dSt
art
End
Star
tEn
dSt
art
End
Star
tEn
dSt
art
End
Tim
eTe
mpe
ratu
re °C
Wha
t is w
orkin
g w
ell, o
r wha
t is n
ot w
orkin
g?
Wha
t can
be
done
to im
prov
e it?
Tic
k th
e ac
tiviti
es a
s pe
r th
e Pr
actic
es s
ectio
ns in
you
r Fo
od
Safe
ty P
rogr
am
Prep
arat
ion
Cook
ing fo
odCo
oling
food
Rehe
ating
Hot
hol
ding
Serv
ingFo
od p
ackin
g
Dat
e:M
enu
item
:
Activ
ity/h
azar
dSt
art
End
Star
tEn
dSt
art
End
Star
tEn
dSt
art
End
Star
tEn
dSt
art
End
Star
tEn
dTi
me
Tem
pera
ture
°CTi
me
Tem
pera
ture
°CW
hat i
s wor
king
well
, or w
hat i
s not
wor
king?
W
hat c
an b
e do
ne to
impr
ove
it?
Tem
pera
ture
cha
rt:
Tha
win
g 0
to 5
°C
Coo
k to
75°
C at
the
cent
re o
f th
e fo
od.
OR
if fi
sh o
r ste
ak, c
ook
to
pref
eren
ce re
cord
ing
cook
ing
time
and
tem
pera
ture
Hot
hol
ding
60°
CC
old
hold
ing
5°C
Coo
ling
Coo
l to
21°C
in tw
o ho
urs
Coo
l to
5°C
in a
furt
her f
our
hour
sR
ehea
ting
food
H
eat t
o 75
°C
Rem
embe
r:
Com
plet
e th
is re
cord
ON
CE
A M
ON
TH to
ens
ure
your
fo
od is
safe
ly pr
epar
ed a
nd
equi
pmen
t is w
orkin
g.Ac
tiviti
es
Fill in
Pra
ctice
s as p
er y
our
Food
Safe
ty P
rogr
am (F
SP).
Wha
t to
chec
k•
tw
o m
enu
item
s pe
r m
onth
(if
pos
sibl
e)•
che
ck a
gain
st y
our
FSP
acti
vity
sec
tion
s fo
r sa
fe
food
tem
pera
ture
s du
ring
ea
ch a
ctiv
ity
• ch
eck
agai
nst
any
reci
pe
card
you
use
Do
I hav
e to
fill i
n all
the
boxe
s?O
nly
reco
rd th
e ac
tiviti
es
relat
ed to
that
men
u ite
m
that
you
hav
e se
lect
edTo
be
com
plet
ed b
y:•
the
nom
inat
ed m
embe
r of
staf
f who
is re
spon
sible
fo
r thi
s rec
ord.
Not
e: D
o no
t writ
e on
this
mas
ter f
orm
. Mak
e se
vera
l pho
toco
pies
to p
ut in
your
reco
rds f
olde
r.
16 Food Safety Program Template Records for Retail and Food Service Businesses
EXA
MPL
E
Rec
ord
6.2:
Act
ivity
log
(Inte
rnal
rev
iew
pro
cess
tem
pera
ture
log)
(exa
mpl
e)
Act
iviti
esPr
epar
atio
nCo
oking
food
Cool
ing fo
odRe
heat
ingH
ot h
oldi
ngSe
rving
Food
pac
king
Men
u ite
mLis
t act
ivity
Star
t tim
eTe
mpe
ratu
re o
f fo
odEn
d tim
eTe
mpe
ratu
re o
f fo
odCo
rrec
tive
actio
n ta
ken
26.0
6.09
Prepa
rati
on9a
m5
°C10
.50a
m10
°C
Mea
t sa
uce
Coo
king
11.0
08
11.3
075
Coo
ling
12.3
065
14.3
021
17.3
05
Rehea
ting
12.3
05
13.3
075
Hot
hol
din
g13
.30
7515
.30
65
Act
iviti
esPr
epar
atio
n Co
oking
food
Cool
ing fo
odRe
heat
ingH
ot h
oldi
ngSe
rving
Fo
od p
ackin
g
Men
u ite
mLis
t act
ivity
Star
t tim
eTe
mpe
ratu
re o
f fo
odEn
d tim
eTe
mpe
ratu
re o
f fo
odCo
rrec
tive
actio
n ta
ken
Tem
pera
ture
cha
rt:
Tha
win
g 0
to 5
°C
Coo
k to
75°
C at
the
cent
re o
f th
e fo
od.
OR
if fi
sh o
r ste
ak, c
ook
to
pref
eren
ce re
cord
ing
cook
ing
time
and
tem
pera
ture
Hot
hol
ding
60°
CC
old
hold
ing
5°C
Coo
ling
Coo
l to
21°C
in tw
o ho
urs
Coo
l to
5°C
in a
furt
her f
our
hour
sR
ehea
ting
food
H
eat t
o 75
°C
Rem
embe
r:
Com
plet
e O
NC
E A
MO
NTH
to
ens
ure
your
food
is sa
fely
prep
ared
and
equ
ipm
ent i
s w
orkin
g.Ac
tiviti
es
Fill in
Pra
ctice
s as p
er y
our
Food
Safe
ty P
rogr
am (F
SP).
Wha
t to
chec
k•
tw
o m
enu
item
s pe
r m
onth
(if
pos
sibl
e)•
che
ck a
gain
st y
our
FSP
acti
vity
sec
tion
s fo
r sa
fe
food
tem
pera
ture
s du
ring
ea
ch a
ctiv
ity
• ch
eck
agai
nst
any
reci
pe
card
you
use
Do
I hav
e to
fill i
n all
the
boxe
s?O
nly
reco
rd th
e ac
tiviti
es
relat
ed to
that
men
u ite
m
that
you
hav
e se
lect
edTo
be
com
plet
ed b
y:•
the
nom
inat
ed m
embe
r of
staf
f who
is re
spon
sible
fo
r thi
s rec
ord.
3 3
3 3
3
Left
to
sta
nd a
fte
r coo
king
, pu
t in
to s
ha
llow
tra
ys f
or c
oolin
g
Food Safety Program Template Records for Retail and Food Service Businesses 17
Not
e: D
o no
t writ
e on
this
mas
ter f
orm
. Mak
e se
vera
l pho
toco
pies
to p
ut in
your
reco
rds f
olde
r.
Tem
pera
ture
cha
rt:
Tha
win
g 0
to 5
°C
Coo
k to
75°
C at
the
cent
re o
f th
e fo
od.
OR
if fi
sh o
r ste
ak, c
ook
to
pref
eren
ce re
cord
ing
cook
ing
time
and
tem
pera
ture
Hot
hol
ding
60°
CC
old
hold
ing
5°C
Coo
ling
Coo
l to
21°C
in tw
o ho
urs
Coo
l to
5°C
in a
furt
her f
our
hour
sR
ehea
ting
food
H
eat t
o 75
°C
Rem
embe
r:
Com
plet
e O
NC
E A
MO
NTH
to
ens
ure
your
food
is sa
fely
prep
ared
and
equ
ipm
ent i
s w
orkin
g.Ac
tiviti
es
Fill in
Pra
ctice
s as p
er y
our
Food
Safe
ty P
rogr
am (F
SP).
Wha
t to
chec
k•
tw
o m
enu
item
s pe
r m
onth
(if
pos
sibl
e)•
che
ck a
gain
st y
our
FSP
acti
vity
sec
tion
s fo
r sa
fe
food
tem
pera
ture
s du
ring
ea
ch a
ctiv
ity
• ch
eck
agai
nst
any
reci
pe
card
you
use
Do
I hav
e to
fill i
n all
the
boxe
s?O
nly
reco
rd th
e ac
tiviti
es
relat
ed to
that
men
u ite
m
that
you
hav
e se
lect
edTo
be
com
plet
ed b
y:•
the
nom
inat
ed m
embe
r of
staf
f who
is re
spon
sible
fo
r thi
s rec
ord.
Rec
ord
6.2:
Act
ivity
log
(Inte
rnal
rev
iew
pro
cess
tem
pera
ture
log)
Act
iviti
esPr
epar
atio
nCo
oking
food
Cool
ing fo
odRe
heat
ingH
ot h
oldi
ngSe
rving
Food
pac
king
Men
u ite
mLis
t act
ivity
Star
t tim
eTe
mpe
ratu
re o
f fo
odEn
d tim
eTe
mpe
ratu
re o
f fo
odCo
rrec
tive
actio
n ta
ken
Act
iviti
esPr
epar
atio
n Co
oking
food
Cool
ing fo
odRe
heat
ingH
ot h
oldi
ngSe
rving
Fo
od p
ackin
g
Men
u ite
mLis
t act
ivity
Star
t tim
eTe
mpe
ratu
re o
f fo
odEn
d tim
eTe
mpe
ratu
re o
f fo
odCo
rrec
tive
actio
n ta
ken
18 Food Safety Program Template Records for Retail and Food Service Businesses
EXA
MPL
E
Rec
ord
6.3a
: Act
ivity
log
(Equ
ipm
ent
time/
tem
pera
ture
com
bina
tions
) (e
xam
ple)
Use
this
reco
rd to
che
ck co
oking
, coo
ling
and
rehe
ating
tim
es a
nd te
mpe
ratu
res o
f foo
ds in
diff
eren
t met
hods
, equ
ipm
ent o
r pr
actic
es.
This
can
help
you
to e
stab
lish
recip
e ca
rds.
If yo
u do
n’t u
se re
cipe
card
s, th
is re
cord
can
help
est
ablis
h ho
w lo
ng it
will
take
to
cook
food
s usin
g di
ffere
nt co
oking
equ
ipm
ent.
Food
Po
rtio
n siz
e Eq
uipm
ent
Equi
pmen
t se
tting
Co
oking
or
rehe
ating
Tim
e ta
ken
Tem
pera
ture
re
ache
d
Chic
ken
1.5
kg
Ove
n 1
80°C
Coo
king
1hr
45m
in75
°C
Tem
pera
ture
cha
rt:
Coo
k to
75°
C at
the
cent
re o
f th
e fo
od.
OR
fish
or s
teak
, coo
k to
pr
efer
ence
reco
rdin
g co
okin
g tim
e an
d te
mpe
ratu
re
Food Safety Program Template Records for Retail and Food Service Businesses 19
Rec
ord
6.3a
: Act
ivity
log
(Equ
ipm
ent
time/
tem
pera
ture
com
bina
tions
)
Use
this
reco
rd to
che
ck co
oking
, coo
ling
and
rehe
ating
tim
es a
nd te
mpe
ratu
res o
f foo
ds in
diff
eren
t met
hods
, equ
ipm
ent o
r pr
actic
es.
This
can
help
you
to e
stab
lish
recip
e ca
rds.
If yo
u do
n’t u
se re
cipe
card
s, th
is re
cord
can
help
est
ablis
h ho
w lo
ng it
will
take
to
cook
food
s usin
g di
ffere
nt co
oking
equ
ipm
ent.
Food
Po
rtio
n siz
e Eq
uipm
ent
Equi
pmen
t se
tting
Co
oking
or
rehe
ating
Tim
e ta
ken
Tem
pera
ture
re
ache
d
Tem
pera
ture
cha
rt:
Coo
k to
75°
C at
the
cent
re o
f th
e fo
od.
OR
fish
or s
teak
, coo
k to
pr
efer
ence
reco
rdin
g co
okin
g tim
e an
d te
mpe
ratu
re
Not
e: D
o no
t writ
e on
this
mas
ter f
orm
. Mak
e se
vera
l pho
toco
pies
to p
ut in
your
reco
rds f
olde
r.
20 Food Safety Program Template Records for Retail and Food Service Businesses
EXA
MPL
E
Rec
ord
6.3b
: Act
ivity
log
(Equ
ipm
ent
time/
tem
pera
ture
com
bina
tions
) (e
xam
ple)
Whe
n yo
u ha
ve e
stab
lishe
d st
anda
rd co
oking
tim
es a
nd te
mpe
ratu
res f
or y
our m
enu
item
s, us
e th
is re
cord
to c
heck
cool
ing
and
heat
ing ti
mes
and
tem
pera
ture
s. Cook
ing
Cool
ing
Rehe
ating
Re
view
par
t 1:
com
men
ts D
ate
Food
Star
t tim
eTi
me
fin
ished
Core
te
mp
Star
t tim
eTi
me
fin
ished
Core
te
mp
Star
t tim
eTi
me
fin
ished
Core
te
mp
15/9
/10
Chic
ken
9a
m
1.15
pm
75°C
Tem
pera
ture
cha
rt:
Coo
k to
75°
C at
the
cent
re o
f th
e fo
od.
OR
if fi
sh o
r ste
ak, c
ook
to
pref
eren
ce re
cord
ing
cook
ing
time
and
tem
pera
ture
Hot
hol
ding
60°
CC
old
hold
ing
5°C
Coo
ling
Coo
l to
21°C
in tw
o ho
urs
Coo
l to
5°C
in a
furt
her f
our
hour
sR
ehea
ting
food
H
eat t
o 75
°C
Rem
embe
r:
Com
plet
e O
NC
E A
MO
NTH
to
ens
ure
your
food
is sa
fely
prep
ared
and
equ
ipm
ent i
s w
orkin
g.W
hat t
o ch
eck
• t
wo
men
u it
ems
per
mon
th
(if p
ossi
ble)
• c
heck
aga
inst
you
r FS
P fo
r sa
fe fo
od t
empe
ratu
res
duri
ng e
ach
acti
vity
• ch
eck
agai
nst
any
reci
pe
card
you
use
To b
e co
mpl
eted
by:
• th
e no
min
ated
mem
ber
of st
aff w
ho is
resp
onsib
le
for t
his r
ecor
d.
Food Safety Program Template Records for Retail and Food Service Businesses 21
Rec
ord
6.3b
: Act
ivity
log
(Equ
ipm
ent
time/
tem
pera
ture
com
bina
tions
)
Whe
n yo
u ha
ve e
stab
lishe
d st
anda
rd co
oking
tim
es a
nd te
mpe
ratu
res f
or y
our m
enu
item
s, us
e th
is re
cord
to c
heck
cool
ing
and
heat
ing ti
mes
and
tem
pera
ture
s.
Cook
ing
Cool
ing
Rehe
ating
Re
view
par
t 1:
com
men
ts D
ate
Food
Star
t tim
eTi
me
fin
ished
Core
te
mp
Star
t tim
eTi
me
fin
ished
Core
te
mp
Star
t tim
eTi
me
fin
ished
Core
te
mp
Tem
pera
ture
cha
rt:
Coo
k to
75°
C at
the
cent
re o
f th
e fo
od.
OR
if fi
sh o
r ste
ak, c
ook
to
pref
eren
ce re
cord
ing
cook
ing
time
and
tem
pera
ture
Hot
hol
ding
60°
CC
old
hold
ing
5°C
Coo
ling
Coo
l to
21°C
in tw
o ho
urs
Coo
l to
5°C
in a
furt
her f
our
hour
sR
ehea
ting
food
H
eat t
o 75
°C
Rem
embe
r:
Com
plet
e O
NC
E A
MO
NTH
to
ens
ure
your
food
is sa
fely
prep
ared
and
equ
ipm
ent i
s w
orkin
g.W
hat t
o ch
eck
• t
wo
men
u it
ems
per
mon
th
(if p
ossi
ble)
• c
heck
aga
inst
you
r FS
P fo
r sa
fe fo
od t
empe
ratu
res
duri
ng e
ach
acti
vity
• ch
eck
agai
nst
any
reci
pe
card
you
use
To b
e co
mpl
eted
by:
• th
e no
min
ated
mem
ber
of st
aff w
ho is
resp
onsib
le
for t
his r
ecor
d.
Not
e: D
o no
t writ
e on
this
mas
ter f
orm
. Mak
e se
vera
l pho
toco
pies
to p
ut in
your
reco
rds f
olde
r.
22 Food Safety Program Template Records for Retail and Food Service Businesses
EXA
MPL
E
Rec
ord
7.1:
Dai
ly d
iary
rec
ord
shee
t (e
xam
ple)
• Fo
r all e
xistin
g sup
plier
s of h
igh-ri
sk fo
ods,
chec
k and
reco
rd at
leas
t one
in e
very
five
deli
verie
s with
a th
erm
omet
er. Y
ou m
ust c
heck
a sa
mple
of it
ems w
ithin
this
one
deliv
ery.
• H
igh-ri
sk fo
ods s
hould
be
deliv
ered
at 5
°C o
r col
der, u
nless
you
are
confi
dent
that
the
food
has
bee
n in
the
tem
pera
ture
dan
ger z
one
of 5
°C to
60°
C fo
r les
s tha
n 2
hour
s.•
If a fo
od’s
pack
aging
is d
amag
ed an
d yo
u th
ink th
is ha
s affe
cted
the
food
’s sa
fety
and
suita
bility
, you
shou
ld re
ject t
he d
elive
ry.
• Fr
ozen
food
s sho
uld al
way
s be
deliv
ered
froz
en h
ard.
Goo
ds in
rec
ord
Che
ck a
nd r
ecor
d at
le
ast
1 in
5 d
eliv
erie
s (o
r m
ore
freq
uent
ly
if yo
u su
spec
t a
deliv
ery
tem
pera
ture
is
hig
her)
.
Dat
eTi
me
am
/pm
Supp
lier
Food
type
Food
te
mpe
ratu
re
(high
-risk
food
)
Best
bef
ore
or u
se-b
y da
te
Acce
pt (A
) or
rejec
t (R)
Initi
alsPr
oble
ms a
nd
corr
ectiv
e ac
tions
take
n15
/6/1
01
1pm
J. S
mit
hS
ala
mi
4°C
Jan
2012
AJB
Nil
Rec
ord
3: S
tora
ge
units
tem
pera
ture
log
Che
ck t
wic
e a
day
Uni
t num
ber/l
ocat
ion
Tim
e am
/pm
Tem
pera
ture
Corr
ectiv
e ac
tion
take
nB
ig f
rid
ge10
.30a
m5
°C
Big
fri
dge
1pm
8°C
The
rmos
tat
ad
just
ed
Rec
ord
6: A
ctiv
ity
log
C
heck
onc
e a
mon
th
(coo
king
/coo
ling/
re
heat
ing/
thaw
ing)
Men
u ite
mLis
t act
ivity
Star
t tim
eTe
mpe
ratu
re o
f fo
odEn
d tim
eTe
mpe
ratu
re
of fo
odCo
rrec
tive
actio
n ta
ken
Chic
ken
Coo
king
11a
m7°C
12.3
0pm
75°C
Rec
ord
4: T
ime
log
for
read
y-to
-eat
food
on
dis
play
(if
hot
or
cold
) (O
nly
com
plet
e if
usin
g T
ime
Supp
ort
Prog
ram
, 2/4
hr r
ule)
Type
of f
ood
Tim
eTe
mpe
ratu
reTi
me
Tem
pera
ture
Corr
ectiv
e ac
tion
take
nCol
esl
aw
dis
pla
y3p
m7°C
5pm
25°C
Dis
pose
d
Tem
pera
ture
cha
rt:
Hot
hol
ding
60°
CC
old
hold
ing 5
°CC
ooki
ngCo
ok to
75°
C at
the
cent
re o
f the
food
.O
R if
fish
or st
eak,
cook
to p
refe
renc
e re
cord
ing co
oking
tim
e an
d te
mpe
ratu
re
Coo
ling
Cool
to 2
1°C
in
2 ho
urs
Cool
to 5
°C in
a
furt
her 4
hou
rs
Reh
eatin
g fo
od to
75
°C
If us
ing th
is re
cord
at
an
even
t, ch
eck
good
s on
arriv
al at
th
e ev
ent.
Food Safety Program Template Records for Retail and Food Service Businesses 23
Tem
pera
ture
cha
rt:
Hot
hol
ding
60°
CC
old
hold
ing 5
°CC
ooki
ngCo
ok to
75°
C at
the
cent
re o
f the
food
.O
R if
fish
or st
eak,
cook
to p
refe
renc
e re
cord
ing co
oking
tim
e an
d te
mpe
ratu
re
Coo
ling
Cool
to 2
1°C
in
2 ho
urs
Cool
to 5
°C in
a
furt
her 4
hou
rs
Reh
eatin
g fo
od to
75
°C
If u
sing
this
reco
rd
at a
n ev
ent,
chec
k go
ods o
n ar
rival
at
the
even
t.
Rec
ord
7.1:
Dai
ly d
iary
rec
ord
shee
t
• Fo
r all e
xistin
g sup
plier
s of h
igh-ri
sk fo
ods,
chec
k and
reco
rd at
leas
t one
in e
very
five
deli
verie
s with
a th
erm
omet
er. Y
ou m
ust c
heck
a sa
mple
of it
ems w
ithin
this
one
deliv
ery.
• H
igh-ri
sk fo
ods s
hould
be
deliv
ered
at 5
°C o
r col
der, u
nless
you
are
confi
dent
that
the
food
has
bee
n in
the
tem
pera
ture
dan
ger z
one
of 5
°C to
60°
C fo
r les
s tha
n 2
hour
s.•
If a fo
od’s
pack
aging
is d
amag
ed an
d yo
u th
ink th
is ha
s affe
cted
the
food
’s sa
fety
and
suita
bility
, you
shou
ld re
ject t
he d
elive
ry.
• Fr
ozen
food
s sho
uld al
way
s be
deliv
ered
froz
en h
ard.
Goo
ds in
rec
ord
Che
ck a
nd r
ecor
d at
le
ast
1 in
5 d
eliv
erie
s (o
r m
ore
freq
uent
ly
if yo
u su
spec
t a
deliv
ery
tem
pera
ture
is
hig
her)
.
Dat
eTi
me
am
/pm
Supp
lier
Food
type
Food
te
mpe
ratu
re
(high
-risk
food
)
Best
bef
ore
or u
se-b
y da
te
Acce
pt (A
) or
rejec
t (R)
Initi
alsPr
oble
ms a
nd
corr
ectiv
e ac
tions
take
n
Rec
ord
3: S
tora
ge
units
tem
pera
ture
log
Che
ck t
wic
e a
day
Uni
t num
ber/l
ocat
ion
Tim
e am
/pm
Tem
pera
ture
Corr
ectiv
e ac
tion
take
n
Rec
ord
6: A
ctiv
ity
log
C
heck
onc
e a
mon
th
(coo
king
/coo
ling/
re
heat
ing/
thaw
ing)
Men
u ite
mLis
t act
ivity
Star
t tim
eTe
mpe
ratu
re o
f fo
odEn
d tim
eTe
mpe
ratu
re
of fo
odCo
rrec
tive
actio
n ta
ken
Rec
ord
4: T
ime
log
for
read
y-to
-eat
food
on
dis
play
(if
hot
or
cold
) (O
nly
com
plet
e if
usin
g T
ime
Supp
ort
Prog
ram
, 2/4
hr r
ule)
Type
of f
ood
Tim
eTe
mpe
ratu
reTi
me
Tem
pera
ture
Corr
ectiv
e ac
tion
take
n
Not
e: D
o no
t writ
e on
this
mas
ter f
orm
. Mak
e se
vera
l pho
toco
pies
to p
ut in
your
reco
rds f
olde
r.
If us
ing th
is re
cord
at
an
even
t, ch
eck
good
s on
arriv
al at
th
e ev
ent.
24 Food Safety Program Template Records for Retail and Food Service Businesses
EXA
MPL
E
Rec
ord
7.2:
Dai
ly d
iary
rec
ord
shee
t (e
xam
ple)
• Fo
r all e
xistin
g sup
plier
s of h
igh-ri
sk fo
ods,
chec
k and
reco
rd at
leas
t one
in e
very
five
deli
verie
s with
a th
erm
omet
er. Y
ou m
ust c
heck
a sa
mple
of it
ems w
ithin
this
one
deliv
ery.
• H
igh-ri
sk fo
ods s
hould
be
deliv
ered
at 5
°C o
r col
der, u
nless
you
are
confi
dent
that
the
food
has
bee
n in
the
tem
pera
ture
dan
ger z
one
of 5
°C to
60°
C fo
r les
s tha
n tw
o ho
urs.
• If a
food
’s pa
ckag
ing is
dam
aged
and
you
think
this
has a
ffect
ed th
e fo
od’s
safe
ty an
d su
itabil
ity, y
ou sh
ould
rejec
t the
deli
very
. •
Froz
en fo
ods s
hould
alw
ays b
e de
liver
ed fr
ozen
har
d.
Goo
ds in
rec
ord
Freq
uenc
y: 1
in
5 de
liver
ies
at
leas
t or
if d
eliv
ery
tem
pera
ture
see
ms
high
.
Dat
eTi
me
am
/pm
Supp
lier
Food
type
Food
te
mpe
ratu
re
(high
-risk
food
)
Best
bef
ore
or
use-
by d
ate
Acce
pt (A
) or
rejec
t (R)
Initi
alsPr
oble
ms a
nd
corr
ectiv
e
actio
ns ta
ken
15/6
/10
1pm
J. S
mit
hS
ala
mi
4°C
Jan
200
3 U
AJB
Nil
Rec
ord
3: S
tora
ge
units
tem
pera
ture
log
Freq
uenc
y: C
heck
tw
ice
a da
y
Uni
t num
ber/l
ocat
ion
Tim
e am
/pm
Tem
pera
ture
Corr
ectiv
e ac
tion
take
nB
ig f
rid
ge10
.30a
m5
°CB
ig f
rid
ge1p
m5
°CT
he
rmos
tat
ad
just
ed
Rec
ord
6.3:
A
ctiv
ity
log
Coo
king
/ Reh
eatin
g/C
oolin
g)Fr
eque
ncy:
at
leas
t on
ce a
mon
th
Food
Port
ion
size
Equi
pmen
tEq
uipm
ent
setti
ngCo
oking
, Re
heat
ing o
r Co
oling
Tim
e ta
ken
Tem
pera
ture
re
ache
d
Chic
ken
1.5kg
Ove
n33
0°C
Coo
king
1 hr
45 m
ins
75°C
Rec
ord
4: T
ime
log
for
read
y-to
-eat
food
on
dis
play
(ho
t or
co
ld)
(Onl
y co
mpl
ete
if us
ing
Tim
e Su
ppor
t Pr
ogra
m, 2
/4hr
rul
e)
Type
of f
ood
Tim
eTe
mpe
ratu
reTi
me
Tem
pera
ture
Corr
ectiv
e ac
tion
take
nCol
esl
aw
dis
pla
y3p
m7°C
5pm
25°C
Dis
pose
d
Tem
pera
ture
cha
rt:
Hot
hol
ding
60°
CC
old
hold
ing 5
°CC
ooki
ngCo
ok to
75°
C at
the
cent
re o
f the
food
.O
R if
fish
or st
eak,
cook
to p
refe
renc
e re
cord
ing co
oking
tim
e an
d te
mpe
ratu
re
Coo
ling
Cool
to 2
1°C
in
2 ho
urs
Cool
to 5
°C in
a
furt
her 4
hou
rs
Reh
eatin
g fo
od to
75
°C
If us
ing th
is re
cord
at
an
even
t, ch
eck
good
s on
arriv
al at
the
even
t.
Food Safety Program Template Records for Retail and Food Service Businesses 25
• Fo
r all e
xistin
g sup
plier
s of h
igh-ri
sk fo
ods,
chec
k and
reco
rd at
leas
t one
in e
very
five
deli
verie
s with
a th
erm
omet
er. Y
ou m
ust c
heck
a sa
mple
of it
ems w
ithin
this
one
deliv
ery.
• H
igh-ri
sk fo
ods s
hould
be
deliv
ered
at 5
°C o
r col
der, u
nless
you
are
confi
dent
that
the
food
has
bee
n in
the
tem
pera
ture
dan
ger z
one
of 5
°C to
60°
C fo
r les
s tha
n tw
o ho
urs.
• If a
food
’s pa
ckag
ing is
dam
aged
and
you
think
this
has a
ffect
ed th
e fo
od’s
safe
ty an
d su
itabil
ity, y
ou sh
ould
rejec
t the
deli
very
. •
Froz
en fo
ods s
hould
alw
ays b
e de
liver
ed fr
ozen
har
d.
Goo
ds in
rec
ord
Freq
uenc
y: 1
in
5 de
liver
ies
at
leas
t or
if d
eliv
ery
tem
pera
ture
see
ms
high
.
Dat
eTi
me
am
/pm
Supp
lier
Food
type
Food
te
mpe
ratu
re
(high
-risk
food
)
Best
bef
ore
or
use-
by d
ate
Acce
pt (A
) or
rejec
t (R)
Initi
alsPr
oble
ms a
nd
corr
ectiv
e
actio
ns ta
ken
Rec
ord
3: S
tora
ge
units
tem
pera
ture
log
Freq
uenc
y: C
heck
tw
ice
a da
y
Uni
t num
ber/l
ocat
ion
Tim
e am
/pm
Tem
pera
ture
Corr
ectiv
e ac
tion
take
n
Rec
ord
6.3:
A
ctiv
ity
log
Coo
king
/ Reh
eatin
g/C
oolin
g)Fr
eque
ncy:
at
leas
t on
ce a
mon
th
Food
Port
ion
size
Equi
pmen
tEq
uipm
ent
setti
ngCo
oking
, Re
heat
ing o
r Co
oling
Tim
e ta
ken
Tem
pera
ture
re
ache
d
Rec
ord
4: T
ime
log
for
read
y-to
-eat
food
on
dis
play
(ho
t or
co
ld)
(Onl
y co
mpl
ete
if us
ing
Tim
e Su
ppor
t Pr
ogra
m, 2
/4hr
rul
e)
Type
of f
ood
Tim
eTe
mpe
ratu
reTi
me
Tem
pera
ture
Corr
ectiv
e ac
tion
take
n
Tem
pera
ture
cha
rt:
Hot
hol
ding
60°
CC
old
hold
ing 5
°CC
ooki
ngCo
ok to
75°
C at
the
cent
re o
f the
food
.O
R if
fish
or st
eak,
cook
to p
refe
renc
e re
cord
ing co
oking
tim
e an
d te
mpe
ratu
re
Coo
ling
Cool
to 2
1°C
in
2 ho
urs
Cool
to 5
°C in
a
furt
her 4
hou
rs
Reh
eatin
g fo
od to
75
°C
If us
ing th
is re
cord
at
an
even
t, ch
eck
good
s on
arriv
al at
the
even
t.
Not
e: D
o no
t writ
e on
this
mas
ter f
orm
. Mak
e se
vera
l pho
toco
pies
to p
ut in
your
reco
rds f
olde
r.
Rec
ord
7.2:
Dai
ly d
iary
rec
ord
shee
t
26 Food Safety Program Template Records for Retail and Food Service Businesses
EXAMPL
E
Record 8.1: Cleaning schedule (example)
What is to be cleaned Bain-marie
How to clean Drain water from unit.Remove and throw out food and so on from trays. Remove detachable trays and grids.Rinse in warm water.Wash in warm water with detergent, use brush and scourer as needed. Soak if needed.Rinse with clean water.Apply sanitiser and soak detachable trays and grids. Allow to air dry.
How often Every day after use.
Detergents and sanitisers
Washing liquid, bleach
Equipment Scraper, brush, scourer, detergent, sanitiser
Who will clean Kitchen hand
What is to be cleaned
How to clean
How often
Detergents and sanitisers
Equipment
Who will clean
Food Safety Program Template Records for Retail and Food Service Businesses 27
Record 8.1: Cleaning schedule
What is to be cleaned
How to clean
How often
Detergents and sanitisers
Equipment
Who will clean
What is to be cleaned
How to clean
How often
Detergents and sanitisers
Equipment
Who will clean
Note: Do not write on this master form. Make several photocopies to put in your records folder.
28 Food Safety Program Template Records for Retail and Food Service Businesses
EXA
MPL
E
Rec
ord
8.2:
Cle
anin
g sc
hedu
le (e
xam
ple)
Wha
t ite
m/
area
How
ofte
n H
ow to
cle
an,
equi
pmen
t ne
eded
Clea
ning
pr
oduc
t to
use
Who
is
resp
onsib
leTo
be
chec
ked
bySp
ecial
han
dlin
g in
stru
ctio
ns a
nd p
rote
ctive
clo
thin
g or
refe
r to
MSD
S sh
eets
and
thei
r lo
catio
nD
aily
Wee
kly
Mon
thly
Wor
k benc
h
as
you g
o D
ilute
cle
ani
ng
solu
tion
(X
ZT
) in
wa
rm
wa
ter
XZ
YT
S
oluti
onAll
kitc
hen
sta
ffJo
e J
one
s:
Food
Sa
fety
S
upe
rvis
or
See
AB
C C
lea
ning
Sol
uti
ons
Sa
fety
Ca
rd f
or X
ZYT
Sol
uti
on
Food Safety Program Template Records for Retail and Food Service Businesses 29
Not
e: D
o no
t writ
e on
this
mas
ter f
orm
. Mak
e se
vera
l pho
toco
pies
to p
ut in
your
reco
rds f
olde
r.
Rec
ord
8.2:
Cle
anin
g sc
hedu
leW
hat i
tem
/ar
eaH
ow o
ften
How
to c
lean
, eq
uipm
ent
need
ed
Clea
ning
pr
oduc
t to
use
Who
is
resp
onsib
leTo
be
chec
ked
bySp
ecial
han
dlin
g in
stru
ctio
ns a
nd p
rote
ctive
clo
thin
g or
refe
r to
MSD
S sh
eets
Dail
y W
eekly
M
onth
ly
Population Health
Department of Health and Human Services
www.dhhs.tas.gov.au
Published January 2013 Copyright State of Tasmania 2013
