Food Safety Program Template Recordsdocs2.health.vic.gov.au/docs/doc/...program-records-version-2.pdf · Food Safety Program Template Records for Class 2 Retail and Food Service Businesses,

Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 i

Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2

ii Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2

Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 iii

Department of Health Registered Food Safety Program Template Records

Food Safety Program Template for Class 2 Retail and Food Service Businesses, No. 1, Version 2 Published by Health Protection Branch, Victorian Government Department of Health, Melbourne, Victoria, Australia, April 2010 © Copyright State of Victoria, Department of Health, 2010

This publication is copyright. No part may be reproduced by any process except in accordance with the provisions of the Copyright Act 1968.

ISBN 0731-161-343

Also published on www.health.vic.gov.au/foodsafety Authorised by the Victorian Government, 50 Lonsdale Street, Melbourne. Printed on sustainable paper.

iv Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2

ISBN––

www.health.vic.gov.au/foodsafety

Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 v

1Contents

Introduction 1

My records summary 3

Records and example records Record 1: Approved food suppliers list 5

Record 2: Goods receiving form 9

Record 3: Storage units temperature log 13

Record 4: Time log 17

Record 5: Equipment calibration log 21

Record 6.1: Activity log (internal review process temperature log) 25

Record 6.2: Activity log (internal review process temperature log) 29

Record 6.3a: Activity log (Equipment time/temperature combinations) 33

Record 6.3b: Activity log (Equipment time/temperature combinations) 37

Record 7.1: Daily diary record sheet 41

Record 7.2: Daily diary record sheet 45

Record 8.1: Cleaning schedule 49

Record 8.2: Cleaning schedule 53

vi Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2

1

6.1

6.2

6.3

6.3

7.1

7.2

8.1

8.2

2

4

6

10

14

18

22

26

30

34

38

42

46

50

54

Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 1

Introduction

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 Class 2 Retail and Food Service Businesses, No.1, Version 2.

If you are unclear about your Food Safety Program or your records:

• speak with an environmental health officer from your local council

• call the dedicated Food Safety Help Line: 1300 364 352

• visit <www.health.vic.gov.au/foodsafety>.

If 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 Class 2 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

• your written records are in English

• 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 If you use a record you have designed yourself and it has been accepted by your local council, add a blank copy or other information to your Food Safety Program folder.

7 Summarise the records you will use in your business in the table on page 3.

2 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2

<www.health.vic.gov.au/foodsafety>

My records summary


My records summary

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.

Requirements

Record-Keeping

Record 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 2hour/4hour rule, where food is not refrigerated or kept hot, select this record

Time log

Record 4


-


Food

s su

pplie

d

Supplie

r tr

adin

g n

am

e

Supplie

r addre

ss a

nd p

hone

num

ber

Dat

e su

pply

sta

rted

Oth

er info

rmation

Sal

amis

J.

Sm

ith S

mal

lgoods

999 S

tree

t St

Suburb

,

Vic

tori

a ph 99999999

14 Ja

nuar

y 2010

N

/A

Reco

rd 1

: Appro

ved f

ood s

upplie

rs l

ist

(exam

ple

) (A

n a

ppro

ved s

upplie

r is

a b

usi

nes

s or

indiv

idual

that

supplie

s fo

od t

o y

ou,

and w

ho

you a

re c

onfiden

t has

adeq

uate

foo

d

safe

ty p

roce

dure

s.)

Com

ple

te t

hes

e det

ails

as

soon a

s yo

u r

ecei

ve a

pro

duct

. U

pdat

e it w

hen

you

use

a n

ew s

upplie

r or

stop

usi

ng a

n

exis

ting s

upplie

r. U

se t

he

reco

rd w

het

her

som

eone

del

iver

s th

e fo

od t

o yo

ur

busi

nes

s or

you p

ick

the

food u

p f

rom

a

supplie

r.

Rem

em

ber:

If

the

supplie

r is

in

Vic

toria,

rec

ord

th

eir

food b

usi

nes

s re

gis

trat

ion n

um

ber

(i

.e.

Prim

eSaf

e,

Dai

ry F

ood S

afet

y Vic

tori

a)

or

the

nam

e of th

e co

unci

l w

her

e th

e busi

nes

s is

loca

ted.

If t

he

busi

nes

s is

outs

ide

Vic

tori

a,

or

if y

ou d

on’t k

now

th

eir

regis

tration

num

ber

, re

cord

th

eir

ABN

.

Tip

: You c

an a

lso

use

this

rec

ord

as

a su

pplie

r co

nta

ct lis

t.

This

is

very

use

ful if

ther

e is

a p

roble

m o

r if t

her

e is

a r

ecall

of

one

of th

e fo

ods

you

use

– it

will

hel

p y

ou

to q

uic

kly

act

on t

he

reca

ll in

stru

ctio

ns,

find o

ut

wher

e yo

u

got

the

food

fro

m

and c

hec

k if it

need

s to

be

rem

ove

d fro

m

use

bec

ause

it is

a public

hea

lth r

isk.


:

ABN


No

te:

Do n

ot w

rite

on t

his

mast

er f

orm

. M

ake

sev

eral

phot

ocop

ies

to p

ut

in y

our re

cord

s

Food

s su

pplie

d

Supplie

r tr

adin

g n

am

e S

upplie

r addre

ss a

nd p

hon

e num

ber

Dat

e su

pply

sta

rted

Oth

er info

rmation

Record

Reco

rd 1

: Appro

ved f

ood s

upplie

rs l

ist

(An a

ppro

ved s

upplie

r is

a b

usi

nes

s or

indiv

idual

that

supplie

s fo

od t

o y

ou,

and w

ho

you a

re c

onfiden

t has

adeq

uate

foo

d

safe

ty p

roce

dure

s.)

Com

ple

te t

hes

e det

ails

as

soon a

s yo

u r

ecei

ve a

pro

duct

. U

pdat

e it w

hen

you

use

a n

ew s

upplie

r or

stop

usi

ng a

n e

xist

ing

supplie

r. U

se t

he

reco

rd w

het

her

som

eone

del

iver

s th

e fo

od t

o yo

ur

busi

nes

s or

you p

ick

the

food u

p f

rom

a s

upplie

r.

Rem

em

ber:

If

the

supplie

r is

in

Vic

toria,

rec

ord

th

eir

food b

usi

nes

s re

gis

trat

ion n

um

ber

(i

.e.

Prim

eSaf

e,

Dai

ry F

ood S

afet

y Vic

tori

a)

or

the

nam

e of th

e co

unci

l w

her

e th

e busi

nes

s is

loca

ted.

If t

he

busi

nes

s is

outs

ide

Vic

tori

a,

or

if y

ou d

on’t k

now

th

eir

regis

tration

num

ber

, re

cord

th

eir

ABN

.

Tip

: You c

an a

lso

use

this

rec

ord

as

a su

pplie

r co

nta

ct lis

t.

This

is

very

use

ful if

ther

e is

a p

roble

m o

r if t

her

e is

a r

ecall

of

one

of th

e fo

ods

you

use

– it

will

hel

p y

ou

to q

uic

kly

act

on t

he

reca

ll in

stru

ctio

ns,

find o

ut

wher

e yo

u

got

the

food

fro

m

and c

hec

k if it

nee

ds

to b

e re

move

d fro

m

use

bec

ause

it is

a public

hea

lth r

isk.


.

:

ABN


Dat

e Tim

e Supplie

r (w

ho

tran

sport

ed t

he

food)

Food t

ype

Food

tem

per

ature

(f

or

hig

h-r

isk

foods)

Dat

e co

de

Use

-by

(U)

Bes

t-bef

ore

(B

)

Acc

ept

(A)

or

reje

ct (

R)

Initia

ls

Pro

ble

ms

and

corr

ective

ac

tion

15/3

/10

1.0

0pm

J. S

mith

Sm

allgoods

Sala

mi

4°C

Ja

n

2015 U

A

JB

R

eco

rd 2

: G

oods

rece

ivin

g f

orm

(exam

ple

)

Com

ple

te t

hes

e det

ails

for

all goo

ds

rece

ived

. F

or

new

supplie

rs,

chec

k and r

ecord

the

tem

per

atu

re o

f all

del

iver

ies

of hig

h-r

isk

foods

usi

ng a

ther

mom

eter

until yo

u a

re c

onfiden

t th

e su

pplie

r is

del

iver

ing c

orr

ectly.

Then

chec

k as

for

exis

ting s

upplie

rs (

see

box)

.

Rem

em

ber:

Fo

r al

l ex

isting

supplie

rs o

f hig

h-r

isk

foods,

chec

k an

d

reco

rd a

t le

ast

one

in

ever

y five

del

iver

ies

with a

ther

mom

eter

. Chec

k a s

ample

of

item

s w

ithin

this

one

del

iver

y.

Not

ever

y fo

od n

eeds

to h

ave

its

tem

per

ature

chec

ked.

D

ry g

oods

and fru

it

and v

eget

able

s ca

n

be

del

iver

ed a

t ro

om

te

mper

ature

.

Hig

h-r

isk

foods

should

be

del

iver

ed a

t 5°C

or

cold

er,

unle

ss y

ou

are

confiden

t th

at

the

food h

as b

een in t

he

tem

per

ature

dan

ger

zo

ne

bet

wee

n 5

°C

and 6

0°C

for

less

than

2 h

ours

.

Hot

food t

o b

e del

iver

ed a

t or

above

60°C

.

If a

food’s

pac

kagin

g

is d

amag

ed a

nd y

ou

thin

k th

is h

as a

ffec

ted

the

food’s

saf

ety

and

suitabili

ty,

you s

hould

re

ject

the

del

iver

y.

Froze

n f

oods

should

alw

ays

be

del

iver

ed

froze

n h

ard.


)

Use

-by

(U)

Bes

t-bef

ore

(B)

U


No

te:

Do n

ot w

rite

on t

his

mast

er f

orm

. M

ake

sev

eral

phot

ocop

ies

to p

ut

in y

our re

cord

s

Dat

e Tim

e Supplie

r (w

ho

transp

ort

ed t

he

food)

Food t

ype

Food

tem

per

ature

(f

or

hig

h-r

isk

foods)

Dat

e co

de

Use

-by

(U)

Bes

t-bef

ore

(B)

Acc

ept

(A)

or

reje

ct (

R)

Initia

ls

Pro

ble

ms

and

corr

ective

act

ion

Reco

rd 2

: G

oods

rece

ivin

g form

Com

ple

te t

hese

det

ails

for

all

goods

rece

ived

. F

or

new

supplie

rs,

chec

k an

d r

ecord

the

tem

pera

ture

of all

del

iver

ies

of hig

h-r

isk

foods

usi

ng a

therm

om

ete

r until yo

u a

re c

onfiden

t th

e su

pplie

r is

del

iver

ing c

orr

ectly.

Then

chec

k as

for

exis

ting s

upplie

rs (

see

box)

.

Rem

em

ber:

Fo

r al

l ex

isting

supplie

rs o

f hig

h-r

isk

foods,

chec

k an

d

reco

rd a

t le

ast

one

in

ever

y five

del

iver

ies

with a

ther

mom

eter

. Chec

k a s

ample

of

item

s w

ithin

this

one

del

iver

y.

Not

ever

y fo

od n

eeds

to h

ave

its

tem

per

ature

chec

ked.

D

ry g

oods

and fru

it

and v

eget

able

s ca

n

be

del

iver

ed a

t ro

om

te

mper

ature

.

Hig

h-r

isk

foods

should

be

del

iver

ed a

t 5°C

or

cold

er,

unle

ss y

ou a

re

confiden

t th

at

the

food h

as b

een in t

he

tem

per

ature

dan

ger

zo

ne

bet

wee

n 5

°C

and 6

0°C

for

less

than

2 h

ours

.

Hot

food t

o b

e del

iver

ed a

t or

above

60°C

.

If a

food’s

pack

agin

g

is d

amag

ed a

nd y

ou

thin

k th

is h

as a

ffec

ted

the

food’s

saf

ety

and

suitabili

ty,

you s

hould

re

ject

the

del

iver

y.

Froze

n

foods

should

alw

ays

be

del

iver

ed

froze

n h

ard.


.

)

Use

-by

(U)

Bes

t-bef

ore

(B)


Reco

rd 3

: Sto

rage

unit(s

) te

mpera

ture

log (

exam

ple

) Fo

r th

e w

eek

start

ing

12 /

02

/2010

Unit

Monday

Tues

day

W

ednes

day

Thurs

day

Fr

iday

Sat

urd

ay

Sunday

Tim

e am

/pm

Tem

p

Tim

e am

/pm

Tem

p

Tim

e am

/pm

Tem

p

Tim

e am

/pm

Tem

p

Tim

e am

/pm

Tem

p

Tim

e am

/pm

Tem

p

Tim

e am

/pm

Tem

p

Big

fri

dge

11.0

0am

5°C

10.3

0am

4°C

10.2

0am

4.5

°C

11.1

0am

2°C

9.3

0am

5°C

11.3

0am

4°C

N

/A

N/A

Corr

ective

act

ions

(dat

e an

d a

ctio

n t

aken

)

Ch

eck

tem

pera

ture

of

all u

nit

s at

least

tw

ice a

day.

• Fr

eeze

rs s

hould

be

–15°C

or

froze

n h

ard

• Cool hold

ing u

nits

should

be

5°C

or

cold

er

• H

ot

hold

ing u

nits

should

be

60°C

or

hott

er


•

•

•


No

te:

Do

not

wri

te o

n t

his

mast

er f

orm

. M

ake

sev

eral

phot

ocop

ies

to p

ut

in y

our re

cord

s fo

lder.

R

eco

rd 3

: Sto

rage

unit(s

) te

mpera

ture

log

For th

e w

eek

star

ting

/

/

Unit

Monday

Tues

day

W

ednes

day

Thurs

day

Fr

iday

Sat

urd

ay

Sunday

Tim

e am

/pm

Tem

p

Tim

e am

/pm

Tem

p

Tim

e am

/pm

Tem

p

Tim

e am

/pm

Tem

p

Tim

e am

/pm

Tem

p

Tim

e am

/pm

Tem

p

Tim

e am

/pm

Te

mp

Corr

ective

act

ions

(dat

e an

d a

ctio

n t

aken

)

Ch

eck

tem

pera

ture

of

all u

nit

s at

least

tw

ice a

day.

• Fr

eeze

rs s

hould

be

–15°C

or

froze

n h

ard

• Cool hold

ing u

nits

should

be

5°C

or

cold

er

• H

ot

hold

ing u

nits

should

be

60°C

or

hott

er


.

•

•

•


Hig

h-r

isk

food

kep

t at

roo

m t

emper

ature

Act

ion

Up t

o t

wo h

ours

Ret

urn

it

to t

he

frid

ge

to u

se lat

er (

to b

e co

oke

d o

r se

rved

as

read

y-t

o-e

at food)

Bet

wee

n t

wo a

nd four

hours

Ensu

re it

is e

ate

n im

med

iate

ly

More

than

four

hours

Thro

w it

away

and d

o n

ot

use

in a

ny

pre

par

atio

n

Dat

e

Nam

e of

cooke

d o

r re

ady-

to-e

at

food

and

activi

ty

(Rel

ated

ac

tivi

ty o

r pra

ctic

e)

Rec

ord e

ach

tim

e at

room

te

mper

atu

re

Sta

rt t

ime

Tim

e th

at foo

d is

retu

rned

to

st

ora

ge

Tot

al t

ime

Add t

oget

her

ea

ch t

ime

the

food is

at

room

te

mper

ature

Act

ion t

aken

U

sed in/c

ooke

d/r

ehea

ted

Dis

pose

d o

f

Eat

en

Tim

e of

ac

tion

Cold

food

5°C

or

low

er

Hot

food

60°

or

hig

her

U

sed in

Eat

en/

serv

ed

Dis

pose

d

15/0

1/0

4 C

ole

slaw

sal

ad

(pre

par

atio

n)

10.4

0 a

m

11.4

0am

1 h

our

X

15/0

1/0

4 C

old

m

eat

pla

tter

(d

ispla

y)

12.0

0pm

3

.00pm

2 h

rs 1

5 m

ins

2

.15pm

Reco

rd 4

: Tim

e lo

g (

exam

ple

)

Tim

e c

on

tro

l ru

le

Rem

em

ber:

•

Tim

e co

ntr

ol r

ule

: O

NLY

use

this

re

cord

if th

e fo

od

cannot

be

kept

cold

or

hot.

See

Support

pro

gra

m

8 T

ime

Contr

ol fo

r m

ore

info

rmat

ion.

• Pr

ote

ct food

fro

m

conta

min

atio

n

when

at

room

te

mper

ature

.

• Kee

p r

ecord

s of how

lo

ng h

igh-

risk

foods

are

dis

pla

yed in t

he

tem

per

ature

dan

ger

zo

ne

of 5°C

to 6

0°C

.


X

•

•

•


No

te:

Do n

ot w

rite

on t

his

mast

er f

orm

. M

ake

sev

eral

phot

ocop

ies

to p

ut

in y

our re

cord

s

Hig

h-r

isk

food

is

kept

at r

oom

tem

per

ature

Act

ion

Up t

o t

wo h

ours

Ret

urn

it

to t

he

frid

ge

to u

se lat

er (

to b

e co

oke

d o

r se

rved

as

read

y-t

o-e

at food)

Bet

wee

n t

wo a

nd four

hours

Ensu

re it

is e

ate

n im

med

iate

ly

More

than

four

hours

Thro

w it

away

and d

o n

ot

use

in a

ny

pre

par

atio

n

Dat

e

Nam

e of

cooke

d o

r re

ady-

to-e

at

food

and

activi

ty

(Rel

ated

act

ivity

or

pra

ctic

e)

Rec

ord e

ach

tim

e at

room

te

mper

atu

re

Sta

rt t

ime

Tim

e th

at foo

d

is r

eturn

ed to

st

ora

ge

Tot

al t

ime

Add t

oget

her

ea

ch t

ime

the

food is

at

room

te

mper

ature

Act

ion t

aken

U

sed in/c

ooke

d/r

ehea

ted

Dis

pose

d o

f

Eat

en

Tim

e of

ac

tion

Cold

food

5°C

or

low

er

Hot

food

60°

or

hig

her

U

sed in

Eat

en/

serv

ed

Dis

pose

d

Reco

rd 4

: Tim

e lo

g

Tim

e c

on

tro

l ru

le

Rem

em

ber:

• Tim

e co

ntr

ol

rule

: O

NLY

use

th

is r

ecord

if th

e fo

od c

annot

be

kept

cold

or

hot

. See

Support

pro

gra

m 8

Tim

e Contr

ol fo

r m

ore

in

form

ation.

• Pr

ote

ct food fro

m

conta

min

atio

n

when

at

room

te

mper

ature

.

• Kee

p r

ecord

s of

how

long h

igh-

risk

foods

are

dis

pla

yed in t

he

tem

per

ature

dan

ger

zone

of

5°C

to 6

0°C

.


.

•

•

•


Piec

e of

equip

men

t

Nam

e of

cal

ibra

tion

co

ntr

act

or

(wri

te ‘se

lf’

if d

oing y

our

own

chec

k)

Dat

e of

se

rvic

e

Pass

or

fa

il

Rec

ord t

emper

ature

re

adin

g

Corr

ective

act

ions

take

n (

if a

ny)

Ic

e w

ater

0°C

Boi

ling w

ater

100°C

Pro

be

ther

mom

eter

Ther

mom

eter

Chec

king C

o.

12/1

0/0

9

Fail

+4

90.3

°C

Bat

teri

es r

epla

ced a

nd r

echec

ked

Pro

be

ther

mom

eter

Ther

mom

eter

Chec

king C

o.

13/1

0/0

9

Pass

0˚C

100.2

°C

Cer

tifica

te a

ttach

ed

Reco

rd 5

: Equip

men

t ca

libra

tion l

og (

exam

ple

) R

em

em

ber:

To m

ake

sure

eq

uip

men

t re

adin

gs

are

relia

ble

and

accu

rate

.

Wri

te d

ow

n t

he

test

re

sults

on t

he

reco

rd

form

.

Chec

k te

mper

atu

re

pro

bes

and

tem

per

ature

m

easu

ring

equip

men

t fr

equen

tly

(at

leas

t tw

ice

a ye

ar).

Som

e eq

uip

men

t,

such

as

ther

mom

eter

s an

d

wei

ghin

g s

cale

s,

nee

d c

alib

ration o

r ad

just

men

t fr

om

tim

e to

tim

e.

Rep

lace

or

repai

r eq

uip

men

t if y

ou fin

d

a def

ect.

Use

an e

quip

men

t ca

libra

tion s

pec

ialis

t to

chec

k so

me

equip

men

t.

Note

on t

his

rec

ord

if t

he

contr

acto

r pro

vided

a s

ervi

ce

report

and w

her

e

it c

an b

e lo

cate

d,

if

requir

ed.


°


No

te:

Do n

ot w

rite

on t

his

mast

er f

orm

. M

ake

sev

eral

phot

ocop

ies

to p

ut

in y

our re

cord

s

1

Piec

e of

equip

men

t

Nam

e of

cal

ibra

tion

co

ntr

act

or

(wri

te ‘se

lf’

if d

oing y

our

own

chec

k)

Dat

e of

se

rvic

e

Pass

or

fa

il

Rec

ord t

emper

ature

rea

din

g

Corr

ective

act

ions

take

n (

if a

ny)

Ic

e w

ater

0°C

Boi

ling w

ater

100°C

Reco

rd 5

: Equip

men

t ca

libra

tion l

og

Rem

em

ber:

To m

ake

sure

eq

uip

men

t re

adin

gs

are

relia

ble

and

accu

rate

.

Wri

te d

ow

n t

he

test

re

sults

on t

he

reco

rd

form

.

Chec

k te

mper

atu

re

pro

bes

and

tem

per

ature

m

easu

ring

equip

men

t fr

equen

tly

(at

leas

t tw

ice

a ye

ar).

Som

e eq

uip

men

t,

such

as

ther

mom

eter

s an

d

wei

ghin

g s

cale

s,

nee

d c

alib

ration o

r ad

just

men

t fr

om

tim

e to

tim

e.

Rep

lace

or

repai

r eq

uip

men

t if y

ou fin

d

a def

ect.

Use

an e

quip

men

t ca

libra

tion s

pec

ialis

t to

chec

k so

me

equip

men

t.

Note

on t

his

rec

ord

if t

he

contr

acto

r pro

vided

a s

ervi

ce

report

and w

her

e

it c

an b

e lo

cate

d,

if

requir

ed.


.

0°C

100°C


Tic

k t

he a

ctiv

itie

s as

per

the P

ract

ices

sect

ion

s in

you

r Foo

d

Safe

ty

Pro

gra

m

Pre

para

tion

Coo

king foo

d

Coo

ling foo

d

Reh

eating

Hot

hol

din

g

Ser

ving

Food p

ack

ing

D

ate:

29.0

9.1

0 M

enu ite

m:

Roas

t Chic

ken

Act

ivity/

Pr

actice

s Pr

epara

tion

Coo

king f

ood

Hot

hol

din

g

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Tim

e

9.3

0

10.3

0

11.0

0

12.3

0

12.3

0

14.0

0

Tem

per

ature

°C

5

7

7

75

75

55

Record

6.1

: Ac

tivity

log

(Int

erna

l rev

iew

pro

cess

tem

per

ature

log)

(ex

ampl

e)

What

is

work

ing w

ell, o

r w

hat

is

not

work

ing?

What

can

be

done

to im

pro

ve it?

N/A

Tem

pera

ture

ch

art

: T

haw

ing

0 t

o 5

°C

Co

ok t

o 7

5°C

at

the

centr

e of

the

food

.

OR

if

fish

or

steak,

cook

to

pre

fere

nce

rec

ordin

g

cooki

ng t

ime a

nd

tem

per

ature

Ho

t h

old

ing

60°C

Co

ld h

old

ing

5°C

Co

oli

ng

Coo

l to

21°C

in t

wo

hou

rs

Coo

l to

5°C

in a

furt

her

fo

ur

hou

rs

Reh

eati

ng

fo

od

H

eat

to 7

5°C

Rem

em

ber:

Com

ple

te t

his

reco

rd O

NC

E

A M

ON

TH

to

ensu

re y

our

food is

safe

ly p

repar

ed a

nd

equip

men

t is

wor

king.

Act

ivitie

s Fi

ll in

Pra

ctic

es

as p

er y

our

Fo

od S

afe

ty P

rogra

m (

FSP).

W

hat

to

chec

k

two m

enu ite

ms

per

m

onth

(if p

ossi

ble

)

chec

k again

st y

our

FSP

activi

ty s

ect

ions

for

safe

fo

od t

em

per

ature

s during e

ach a

ctiv

ity

chec

k ag

ain

st a

ny

reci

pe

c

ard y

ou u

se

Do

I hav

e t

o f

ill in a

ll th

e box

es?

Only

re

cord

th

e act

ivitie

s re

late

d to

th

at m

enu item

th

at y

ou h

ave s

ele

cted

To b

e co

mple

ted b

y:

the

food s

afet

y su

per

viso

r or

oth

er m

em

ber

of

staff

who is

resp

onsi

ble

for

this

re

cord

.

What

is

work

ing w

ell, o

r w

hat

is

not

work

ing?

W

hat

can

be

don

e to

im

pro

ve it?

Tic

k t

he a

ctiv

itie

s as

per

the P

ract

ices

sect

ion

s in

you

r Foo

d

Safe

ty P

rog

ram

Pre

par

atio

n

Cooki

ng food

Coolin

g food

Reh

eating

Hot

hold

ing

Ser

ving

Food p

acki

ng

Dat

e: 2

9.0

9.1

0

Men

u ite

m:

Mea

t Sau

ce

Act

ivity/

haz

ard

Prep

arat

ion

Cooki

ng

Coolin

g

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Tim

e 10.0

0

12.0

0

12.4

0

13.0

0

14.0

0

15.3

0

Tem

per

ature

°C

5

8

8

85

75

23

Tim

e

15.3

0

17.0

0

Tem

per

ature

°C

23

5


9.3

0

10.3

0

11.0

0

12.3

0

12.3

0

14.0

0

5

7

7

75

75

55

6.1

:


No

te:

Do n

ot w

rite

on t

his

mast

er f

orm

. M

ake

sev

eral

phot

ocop

ies

to p

ut

in y

our re

cord

s

Tic

k t

he a

ctiv

itie

s as

per

the

Pra

ctic

es

sect

ion

s in

yo

ur

Food

Safe

ty P

rog

ram

Pre

par

atio

n

Cooki

ng food

Coolin

g food

Reh

eating

Hot

hold

ing

Ser

ving

Food p

acki

ng

Dat

e:

Men

u ite

m:

Act

ivity/

haz

ard

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Tim

e

Tem

per

ature

°C

Tim

e

Tem

pera

ture

°C

Tic

k t

he a

cti

vit

ies a

s p

er

the P

racti

ces

secti

on

s i

n y

ou

r Fo

od

S

afe

ty

Pro

gra

m

Pre

par

atio

n

Cooki

ng food

Coolin

g food

Reh

eating

Hot

hold

ing

Ser

ving

Food p

acki

ng

Dat

e:

Men

u ite

m:

Act

ivity/

Pra

ctic

es

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Sta

rt

End

Tim

e

Tem

per

ature

°C

Record

6.1

: Ac

tivity

log

(Int

erna

l rev

iew

pro

cess

tem

per

ature

log)

T

em

pera

ture

ch

art

:

Th

aw

ing 0

to

5 °

C

Co

ok t

o 75°C

at

the

centr

e of

the

food

. O

R if fish

or

stea

k, c

ook

to p

refe

rence

rec

ordin

g

cook

ing t

ime

and

tem

per

ature

Ho

t h

old

ing 6

0°C

Co

ld h

old

ing 5

°C

Co

oli

ng

Coo

l to

21°C

in t

wo

hours

Coo

l to

5°C

in a

furt

her

fo

ur

hours

R

eh

eati

ng

fo

od

H

eat

to 7

5°C

What

is w

ork

ing w

ell, o

r w

hat

is

not

work

ing?

What

can

be

done

to im

pro

ve it?

What

is w

ork

ing w

ell, o

r w

hat

is n

ot

work

ing?

What

can b

e done

to im

pro

ve it?

Rem

em

ber:

Com

ple

te t

his

reco

rd

ON

CE

A M

ON

TH t

o

ensu

re y

our

food

is

safe

ly p

repar

ed a

nd

equip

men

t is

work

ing.

Act

ivitie

s Fi

ll in

Pra

ctic

es as

per

yo

ur

Food

Saf

ety

Progra

m (

FSP)

.

What

to c

heck

•

two m

enu ite

ms

per

mon

th

(i

f poss

ible

) •

chec

k ag

ainst

your

FSP

activi

ty s

ect

ions

for sa

fe f

ood

tem

pera

ture

s during

each

act

ivity

• ch

eck

agai

nst

any

reci

pe c

ard y

ou u

se

Do

I hav

e to

fill

in a

ll th

e boxes?

O

nly

re

cord

th

e

activi

ties

rel

ated

to t

hat

m

enu

item

th

at

you

hav

e se

lect

ed

To b

e co

mple

ted b

y:

• th

e fo

od s

afe

ty

super

viso

r or oth

er

mem

ber

of st

aff

who

is r

esponsi

ble

fo

r th

is

reco

rd.


.

6.1

:


Acti

vit

ies

Prepara

tion

Cooki

ng fo

od

Coo

ling

food

Reh

eating

Hot

hol

din

g

Ser

ving

Food

pack

ing

Men

u it

em

Li

st a

ctiv

ity

Sta

rt t

ime

Tem

pera

ture

of

food

End tim

e

Tem

pera

ture

of

food

Corr

ective

act

ion t

ake

n

Acti

vit

ies

Prepara

tion

Cooki

ng fo

od

Coo

ling fo

od

Rehea

ting

Hot hold

ing

Ser

ving

Food p

ack

ing

Men

u it

em

Li

st a

ctiv

ity

Sta

rt t

ime

Tem

pera

ture

of

food

End tim

e

Tem

pera

ture

of

food

Corr

ective

act

ion t

ake

n

26.0

6.0

9

Prep

arat

ion

9am

5°C

10.5

0am

10°C

Mea

t s

auce

C

ooki

ng

11.0

0

8

11.3

0

75

left

to s

tand a

fter

coo

king,

put

into

shallo

w t

rays

for

C

oolin

g

12.3

0

65

14.3

0

21

Coolin

g

17.3

0

5

R

ehea

ting

12.3

0

5

13.3

0

75

H

ot

hold

ing

13.3

0

75

15.3

0

65

Record

6.2

: Ac

tivity

log

(Int

erna

l rev

iew

pro

cess

tem

per

ature

log)

(ex

ampl

e)

Tem

pera

ture

ch

art

: T

haw

ing

0 t

o 5

°C

Co

ok t

o 7

5°C

at

the

centr

e of th

e f

ood.

OR if

fis

h o

r st

eak

, co

ok to

pre

fere

nce

re

cord

ing

cooki

ng t

ime a

nd

tem

pera

ture

Ho

t h

old

ing

60°C

Co

ld h

old

ing

5°C

Co

oli

ng

C

ool to

21°C

in t

wo h

ours

Coo

l to

5°C

in a

furt

her

four

hours

Reh

eati

ng

fo

od

H

eat

to 7

5°C

Rem

em

ber:

C

omple

te O

NCE

A M

ON

TH

to e

nsu

re y

our

food is

safe

ly p

repar

ed and

equip

men

t is

wor

king.

Act

ivitie

s Fi

ll in

Pra

ctic

es as

per

your

Food

Safe

ty P

rogra

m (

FSP).

What

to c

heck

•

two m

enu ite

ms

per

mon

th

(i

f poss

ible

) •

chec

k aga

inst

you

r FS

P

activi

ty s

ect

ions

for sa

fe

food t

em

pera

ture

s duri

ng

each

act

ivity

• ch

eck

aga

inst

any

reci

pe

card

you

use

Do I

hav

e t

o f

ill in a

ll th

e b

oxe

s?

Only

re

cord

th

e

activi

ties

rela

ted

to th

at

men

u

item

th

at

you h

ave s

ele

cted

To b

e c

om

ple

ted b

y:

• th

e fo

od s

afe

ty s

uperv

isor

or

oth

er

mem

ber

of

st

aff

w

ho

is

resp

onsi

ble

fo

r th

is

reco

rd.


.

°

6.2

°

:


No

te:

Do n

ot w

rite

on t

his

mast

er f

orm

. M

ake

sev

eral

phot

ocop

ies

to p

ut

in y

our re

cord

s

Acti

vit

ies

Prepara

tion

Cooki

ng fo

od

Coo

ling

food

Reh

eating

Hot

hol

din

g

Ser

ving

Food

pack

ing

Men

u it

em

Li

st a

ctiv

ity

Sta

rt t

ime

Tem

pera

ture

of

food

End tim

e

Tem

pera

ture

of

food

Corr

ective

act

ion t

ake

n

Act

ivitie

s Pr

epara

tion

Cooki

ng fo

od

Coo

ling

food

Reh

eating

Hot

hol

din

g

Ser

ving

Food

pack

ing

Men

u it

em

Li

st a

ctiv

ity

Sta

rt t

ime

Tem

pera

ture

of

food

End tim

e

Tem

pera

ture

of

food

Corr

ective

act

ion t

ake

n

b

Record

6.2

: Ac

tivity

log

(Int

erna

l rev

iew

pro

cess

tem

per

ature

log)

Tem

pera

ture

ch

art

: T

haw

ing

0 t

o 5

°C

Co

ok t

o 7

5°C

at

the

centr

e of th

e f

ood.

OR if

fis

h o

r st

eak

, co

ok

to p

refe

rence

re

cord

ing

cooki

ng t

ime a

nd

tem

pera

ture

H

ot

hold

ing 6

0°C

Co

ld h

old

ing

5°C

Co

oli

ng

Coo

l to

21°C

in t

wo h

ours

Coo

l to

5°C

in a

fu

rther

four

hours

Reh

eati

ng

fo

od

H

eat

to 7

5°C

Rem

em

ber:

Com

ple

te O

NCE

A M

ON

TH t

o

ensu

re y

our

food is

safe

ly

pre

par

ed and e

quip

men

t is

w

orki

ng.

Act

ivitie

s

Fill

in P

ract

ices

as

per

you

r Fo

od S

afe

ty P

rogra

m (

FSP)

. W

hat

to c

heck

tw

o m

enu i

tem

s per

m

onth

(if

poss

ible

) ch

eck

again

st y

our

FSP

activi

ty s

ection

s fo

r sa

fe

food t

em

pera

ture

s ch

eck

agai

nst

any

reci

pe

card

yo

u u

se

during e

ach a

ctiv

ity

Do I

hav

e t

o f

ill in a

ll th

e

boxes?

Only

rec

ord t

he a

ctiv

itie

s re

late

d t

o t

hat

men

u i

tem

th

at

you h

ave s

ele

cted

To b

e c

om

ple

ted by

:

the f

ood s

afe

ty

super

viso

r or

oth

er

mem

ber

of st

aff

who is

resp

onsi

ble

fo

r th

is

reco

rd.



Food

Po

rtio

n s

ize

Equip

ment

Equip

ment

sett

ing

Cooki

ng o

r re

heating

Tim

e ta

ken

Tem

pera

ture

re

ach

ed

Chic

ken

1.

5 kg

O

ven

180°C

C

ookin

g

1hr

45m

in

75°C

Record

6.3

a: A

ctiv

ity lo

g (E

quip

men

t tim

e/te

mper

ature

com

bina

tions

) (e

xam

ple)

Use

this

rec

ord

to c

hec

k co

oki

ng, co

olin

g a

nd r

ehea

ting t

imes

and t

em

pera

ture

s of fo

ods

in d

iffe

rent

met

hods,

equip

men

t or

pra

ctic

es.

Th

is c

an h

elp

you to e

stab

lish r

ecip

e ca

rds.

If y

ou d

on’t u

se r

ecip

e ca

rds,

this

rec

ord

can

hel

p

esta

blis

h h

ow

long it

will

tak

e to

cook

foods

usi

ng d

iffe

rent

cooki

ng e

quip

ment.

Tem

pera

ture

ch

art

: C

oo

k t

o 75

°C a

t th

e

centr

e of

the

food.

OR

fis

h o

r st

eak,

coo

k to

pre

fere

nce

re

cord

ing

cook

ing t

ime

and

tem

pera

ture


6.3


No

te:

Do

not

wri

te o

n t

his

mast

er f

orm

. M

ake

sev

eral

phot

ocop

ies

to p

ut

in y

our re

cord

s

Food

Po

rtio

n s

ize

Equip

ment

Equip

ment

sett

ing

Cooki

ng o

r re

heating

Tim

e ta

ken

Tem

pera

ture

re

ach

ed

Reco

rd 6

.3a:

Act

ivity

log (

Equip

men

t tim

e/t

em

pera

ture

com

bin

ations)

Use

this

rec

ord

to c

hec

k co

oki

ng, co

olin

g a

nd r

ehea

ting t

imes

and t

em

pera

ture

s of fo

ods

in d

iffe

rent

met

hods,

equip

men

t or

pra

ctic

es.

Th

is c

an h

elp

you to e

stab

lish r

ecip

e ca

rds.

If y

ou d

on’t u

se r

ecip

e ca

rds,

this

rec

ord

can

hel

p

esta

blis

h h

ow

long it

will

tak

e to

cook

foods

usi

ng d

iffe

rent

cooki

ng e

quip

ment.

Tem

pera

ture

ch

art

: C

oo

k t

o 75

°C a

t th

e

centr

e of

the

food.

OR

fis

h o

r st

eak,

coo

k to

pre

fere

nce

re

cord

ing

cook

ing t

ime

and

tem

pera

ture


.

6.3


Cooki

ng

Coolin

g

R

ehea

ting

Rev

iew

par

t 1:

com

ments

Dat

e

Food

Sta

rt

tim

e

Tim

e fin

ished

Cor

e

tem

p

Sta

rt

tim

e

Tim

e fin

ished

Cor

e

tem

p

Sta

rt

tim

e

Tim

e fin

ished

Cor

e

tem

p

15/9

/10

Chi

cken

9

.00am

1.

15pm

75

°C

Record

6.3

b:

Activ

ity lo

g (E

quip

men

t tim

e/te

mper

atu

re c

ombi

natio

ns) (e

xam

ple)

W

hen

you h

ave

esta

blis

hed

sta

ndar

d c

ooki

ng t

imes

and t

em

pera

ture

s fo

r yo

ur

men

u i

tem

s, u

se

this

rec

ord

to c

hec

k co

olin

g a

nd h

eating t

imes

and t

em

pera

ture

s.

Tem

pera

ture

ch

art

: C

oo

k t

o 75

°C a

t th

e

centr

e of

the

food.

OR

if fis

h o

r st

eak,

cook

to p

refe

rence

re

cord

ing

cook

ing t

ime

and

tem

pera

ture

H

ot

hold

ing

60°C

Co

ld h

old

ing 5

°C

Co

olin

g

Coo

l to

21°C

in tw

o hours

Coo

l to

5°C

in a

fur

ther

four

hours

R

eh

eati

ng

fo

od

H

eat

to 7

5°C

Rem

em

ber:

Com

ple

te O

NCE

A M

ON

TH

to e

nsu

re y

our

food is

safe

ly p

repar

ed a

nd

equip

men

t is

work

ing.

W

hat

to c

heck

•

two m

enu i

tem

s per

m

onth

(if

poss

ible

) •

chec

k ag

ainst

your

FSP

for

safe

food

tem

pera

ture

s during

each

act

ivity

• ch

eck

agai

nst

any

reci

pe c

ard y

ou u

se

To b

e co

mple

ted by

: •

the

food

safe

ty

super

viso

r or oth

er

mem

ber

of st

aff

who is

resp

onsi

ble

fo

r th

is

reco

rd.


6.3

:


No

te:

Do

not

wri

te o

n t

his

mast

er f

orm

. M

ake

sev

eral

phot

ocop

ies

to p

ut

in y

our re

cord

s

Cooki

ng

Coolin

g

R

ehea

ting

Rev

iew

par

t 1:

com

ments

Dat

e

Food

Sta

rt

tim

e

Tim

e fin

ished

Cor

e

tem

p

Sta

rt

tim

e

Tim

e fin

ished

Cor

e

tem

p

Sta

rt

tim

e

Tim

e fin

ished

Cor

e

tem

p

Record

6.3

b: Ac

tivity

log

(Equ

ipm

ent t

ime/

tem

pera

ture

com

binat

ions)

When

you h

ave

esta

blis

hed

sta

ndar

d c

ooki

ng t

imes

and t

em

pera

ture

s fo

r yo

ur

men

u i

tem

s, u

se

this

rec

ord

to c

hec

k co

olin

g a

nd h

eating t

imes

and t

em

pera

ture

s.

Tem

pera

ture

ch

art

: C

oo

k t

o 75

°C a

t th

e

centr

e of

the

food.

OR

if fis

h o

r st

eak,

cook

to p

refe

rence

re

cord

ing

cook

ing t

ime

and

tem

pera

ture

H

ot

hold

ing

60°C

Co

ld

ho

ldin

g

5°C

C

oo

lin

g

Coo

l to

21°C

in tw

o hours

Coo

l to

5°C

in a

fu

rther

four

hours

R

eh

eati

ng

fo

od

H

eat

to 7

5°C

Rem

em

ber:

Com

ple

te O

NCE

A

MO

NTH

to e

nsu

re y

our

food

is

safe

ly p

repar

ed

and e

quip

men

t is

w

orki

ng.

W

hat

to c

heck

•

two m

enu i

tem

s per

m

onth

(if

poss

ible

)

• ch

eck

agai

nst

your

FSP

for

safe

food

tem

pera

ture

s during

each

act

ivity

• ch

eck

agai

nst

any

reci

pe c

ard y

ou u

se

To b

e co

mple

ted by

: •

the

food s

afe

ty

super

viso

r or oth

er

mem

ber

of st

aff

who

is r

esponsi

ble

fo

r th

is

reco

rd.


.

6.3

.

:


G

oods

in r

ecor

d

Chec

k and r

ecord

at

least

1 in 5

del

iver

ies

(or

more

fre

quen

tly

if y

ou s

usp

ect

a del

iver

y te

mper

atu

re

is h

igher

).

Dat

e Tim

e am

/pm

Supplie

r Fo

od t

ype

Food

tem

per

ature

(h

igh-r

isk

food)

Bes

t bef

ore

or

use

-by

date

Acc

ept

(A)

or

reje

ct

(R)

Initia

ls

Pro

ble

ms

and

corr

ective

ac

tions

take

n

15/6

/10

11.0

0pm

J. S

mith

Sal

ami

4°C

Jan 2012

A

JB

Nil

Reco

rd 3

: S

tora

ge

units

tem

per

ature

log

Chec

k tw

ice

a day

Unit n

um

ber

/loca

tion

Tim

e am

/pm

Tem

per

ature

Corr

ective

act

ion t

aken

Big

fri

dge

10.3

0am

5°C

Big

fri

dge

1.0

0pm

8°C

Ther

most

at a

dju

sted

Rec

ord

6:

Act

ivity

log

Chec

k once

a m

onth

(c

ookin

g/c

ooling/

reheating/t

haw

ing)

Men

u

item

Li

st

act

ivity

Sta

rt t

ime

Tem

pera

ture

of

food

End tim

e

Tem

pera

ture

of

food

Corr

ective

act

ion t

ake

n

roas

t ch

icke

n C

ookin

g

11.0

0am

7°C

12.3

0pm

75

°C

Record

7.1

: D

aily

dia

ry rec

ord

shee

t (e

xam

ple

)

• Fo

r a

ll e

xist

ing s

upp

liers

of h

igh

-ris

k fo

ods,

che

ck a

nd r

ecor

d a

t le

ast

one

in

ever

y fiv

e de

liverie

s w

ith a

therm

om

eter.

You m

ust

che

ck a

sa

mp

le o

f ite

ms

with

in t

his

one

de

livery

. •

Hig

h-r

isk

food

s sh

ou

ld b

e de

livere

d a

t 5°C

or co

lder,

un

less

you

are

con

fident

that

the

foo

d h

as b

een i

n th

e t

em

pera

ture

dan

ger

zone

of

5°C

to 6

0°C

for

less

tha

n 2

hours

. •

If a

food

’s p

ack

agi

ng is

dam

aged

and

you

th

ink

this

has

affec

ted t

he foo

d’s

saf

ety

and s

uitab

ility,

you

shou

ld rej

ect

the

de

livery

. •

Froz

en foo

ds s

houl

d a

lwa

ys b

e d

eliv

ere

d fro

zen h

ard

.

Tem

pe

ratu

re

cha

rt:

Hot

hold

ing 6

0°C

C

old

hold

ing 5

°C

Coo

kin

g

Cook

to 7

5°C

at

the

centr

e of th

e fo

od.

OR

if fish

or

stea

k,

cook

to p

refe

rence

re

cord

ing c

ooki

ng

tim

e an

d t

emper

ature

Cooli

ng

Cool to

21°C

in

2 h

ours

Cool to

5°C

in a

fu

rther

4 h

ours

Reh

eati

ng

food

to

75°C

If usi

ng t

his

rec

ord

at

an e

vent,

ch

eck

goods

on

arri

val at

the

event.

Rec

ord

4:

Tim

e lo

g for

read

y-t

o-e

at

food o

n

dis

pla

y (i

f hot

or

cold

) (O

nly

com

ple

te

if usi

ng

Tim

e Support

Pro

gra

m, 2/4

hr

rule

)

Type o

f fo

od

Tim

e Te

mpera

ture

Tim

e Te

mpera

ture

Corr

ective

act

ion t

ake

n

Cole

slaw

dis

pla

y

3.0

0pm

7°C

5.0

0pm

25°C

D

ispose

d


°

7.1

•

•

•

•

If usa

t an

eve

nt,

ch

eck

goods

oar

riva

l at

the

event.


No

te:

Do n

ot w

rite

on t

his

mast

er f

orm

. M

ake

sev

eral

phot

ocop

ies

to p

ut

in y

our re

cord

s

If usi

ng t

his

rec

ord

at

an e

vent,

check

go

ods

on a

rriv

al a

t

G

oods

in r

eco

rd

Chec

k an

d re

cord

at leas

t 1

in 5

deliver

ies

(or m

ore

freq

uent

ly if

you

susp

ect

a de

liver

y te

mpe

ratu

re is

hi

gher

) .

Dat

e

Tim

e am

/pm

Supplie

r Fo

od t

ype

Food

tem

pera

ture

(h

igh-r

isk

food)

Bes

t bef

ore

or

use

-by

date

Acc

ept

(A)

or

reje

ct (

R)

Initia

ls

Proble

ms

and

corr

ect

ive

act

ions

take

n

Reco

rd 3

: Sto

rage

uni

ts

tem

pera

ture

log

Chec

k tw

ice

a day

Uni

t num

ber/

loca

tion

Tim

e am

/pm

Te

mpera

ture

Corr

ective

act

ion t

ake

n

Rec

ord

6:

Act

ivity

log

Chec

k once

a m

onth

(c

ookin

g/c

ooling/

reheating/t

haw

ing)

Men

u

item

Li

st

act

ivity

Sta

rt t

ime

Tem

pera

ture

of

food

End tim

e

Tem

pera

ture

of

food

Corr

ective

act

ion t

ake

n

Reco

rd 7

.1:

Dai

ly d

iary

rec

ord

sheet

• Fo

r al

l exi

stin

g su

pplie

rs o

f hig

h-ris

k fo

ods,

che

ck a

nd rec

ord

at le

ast on

e in

eve

ry fi

ve d

eliv

erie

s w

ith a

the

rmom

eter

. You

mus

t ch

eck

a sa

mpl

e of

item

s w

ithin

thi

s on

e de

liver

y.

• Hig

h-ris

k fo

ods

shou

ld b

e de

liver

ed a

t 5°

C o

r co

lder

, unl

ess

you

are

conf

iden

t th

at the

food

has

bee

n in

the

tem

pera

ture

dan

ger zo

ne o

f 5°C

to

60°C

for le

ss

than

2 h

ours

. •

If a

food

’s p

acka

ging

is d

amag

ed a

nd y

ou thi

nk thi

s ha

s af

fect

ed the

food

’s s

afet

y an

d su

itabi

lity,

you

sho

uld

reje

ct the

del

iver

y.

• Fr

ozen

food

s sh

ould

alw

ays

be d

eliv

ered

froz

en h

ard.

Tem

pera

ture

ch

art

: H

ot

hold

ing

60°C

Co

ld h

old

ing

5°C

Co

ok

ing

Coo

k to

75°C

at th

e

centr

e of

the

food.

OR

if f

ish o

r st

eak,

co

ok

to p

refe

rence

re

cord

ing c

ooki

ng

tim

e a

nd

tem

pera

ture

Coo

ling

Coo

l to 2

1°C

in

2 h

ours

Coo

l to 5

°C in

a

furt

her

4 h

ours

R

eh

eati

ng

food

to

75°C

If u

sing

this

rec

ord

at a

n e

vent,

chec

k go

ods

on a

rriv

al a

t th

e ev

ent

Rec

ord

4:

Tim

e lo

g

for

read

y-t

o-e

at

food

on d

ispla

y (i

f hot

or

cold

) (O

nly

com

ple

te

if usi

ng T

ime

Suppor

t Pro

gra

m, 2/4

hr

rule

)

Type

of

food

Tim

e Te

mpera

ture

Tim

e Te

mpera

ture

Corr

ective

act

ion t

ake

n


.

If usi

ng t

his

rec

ord

at

an e

vent,

check

go

ods

on a

rriv

al a

t

7.1

•

• •

•

If

usi

ng

this

rec

ord

at a

n e

vent,

chec

k go

ods

on a

rriv

al a

t th

e ev

en


If u

sing t

his

re

cord

at

an

even

t, c

hec

k goo

ds

on a

rriv

al

at t

he

even

t.

Goods

in r

eco

rd

Freq

uen

cy:

1 in

5 d

eliv

erie

s at

le

ast

or

if del

ivery

te

mpera

ture

se

em

s hig

h.

Date

Tim

e

am

/pm

Supplie

r Fo

od t

ype

Food

tem

pera

ture

(h

igh-r

isk

Best

befo

re

or

use

-by

date

Acc

ept

(A)

or

reje

ct

(R)

Initia

ls

Pro

ble

ms

and

corr

ect

ive

act

ions

taken

15/6

/10

1.0

0pm

J.

Sm

ith

Sala

mi

4°

Jan

2003

U

A

JB

Nil

Rec

ord

3:

Sto

rage

units

tem

pera

ture

lo

g

Freq

uen

cy:

Check

tw

ice

a day

Unit n

um

ber/

loca

tion

Tim

e a

m/p

m

Tem

pera

ture

Corr

ect

ive a

ctio

n t

aken

Big

fri

dge

10.3

0a

5°

Big

fri

dge

1.0

0p

5°

Therm

ost

at

adju

sted

Reco

rd 7

.2:

Dai

ly d

iary

rec

ord

sheet

(exam

ple

) •

For al

l exi

stin

g su

pplie

rs o

f hig

h-ris

k fo

ods,

che

ck a

nd rec

ord

at le

ast on

e in

eve

ry fi

ve d

eliv

erie

s w

ith a

the

rmom

eter

. You

mus

t ch

eck

a sa

mpl

e of

item

s w

ithin

thi

s on

e de

liver

y.

• Hig

h-ris

k fo

ods

shou

ld b

e de

liver

ed a

t 5°

C o

r co

lder

, unl

ess

you

are

conf

iden

t th

at the

food

has

bee

n in

the

tem

pera

ture

dan

ger zo

ne o

f 5°C

to

60°C

for le

ss

than

tw

o ho

urs.

•

If a

food

’s p

acka

ging

is d

amag

ed a

nd y

ou thi

nk thi

s ha

s af

fect

ed the

food

’s s

afet

y an

d su

itabi

lity,

you

sho

uld

reje

ct the

del

iver

y.

• Fr

ozen

food

s sh

ould

alw

ays

be d

eliv

ered

froz

en h

ard.

Tem

pera

ture

cha

rt:

Ho

t h

old

ing

60°C

Co

ld h

old

ing

5°C

Coo

kin

g

Coo

k to

75°C

at th

e

centr

e of

the

food.

OR

if f

ish o

r st

eak,

co

ok

to p

refe

rence

re

cord

ing c

ooki

ng

tim

e a

nd

tem

pera

ture

Coo

ling

Coo

l to 2

1°C

in

2 h

ours

Coo

l to 5

°C in

a

furt

her

4 h

ours

R

eh

eati

ng

food

to

75°C

Rec

ord

6.3

: Act

ivity

log

( Cookin

g/

Reheating/C

oolin

g)

Frequency

: at

lea

st o

nce

a m

onth

Food

Port

ion s

ize Equip

ment

Equip

men

t se

ttin

g

Cookin

g,

Reheating

or

Coolin

g

Tim

e t

ake

n

Tem

pera

ture

re

ach

ed

Chic

ken

1.5

kg

Oven

330°C

Cooki

ng

1 h

r 45 m

ins

75°C

Reco

rd 4

: Tim

e log

for

read

y-to

-eat

foo

d on

disp

lay

(hot

or c

old)

(Onl

y co

mplet

e if

usin

g Tim

e Su

ppor

t Pro

gram

, 2/4

hr

rule)

Type o

f fo

od

Tim

e

Tem

pera

ture

Tim

e

Tem

pera

ture

Corr

ect

ive a

ctio

n t

aken

Cole

slaw

dis

pla

y

3.0

0pm

7°C

5.0

0pm

25°C

D

ispose

d


7.2

•

• •

•


No

te:

Do n

ot w

rite

on t

his

mast

er f

orm

. M

ake

sev

eral

phot

ocop

ies

to p

ut

in y

our re

cord

s

If u

sing t

his

re

cord

at

an

even

t, c

hec

k goo

ds

on a

rriv

al

at t

he

even

t

Rec

ord

6.3

: Act

ivity

log

(Cookin

g/

Reheating/C

oolin

g)

Frequency

: at

lea

st o

nce

a m

onth

Food

Port

ion s

ize

Equip

ment

Equip

ment

sett

ing

Cooki

ng,

Reh

eating o

r Coolin

g

Tim

e ta

ken

Tem

pera

ture

re

ach

ed

Rec

ord

3:

Sto

rage

units

tem

pera

ture

lo

g

Freq

uen

cy:

Check

tw

ice

a day

Unit n

um

ber/

loca

tion

Tim

e a

m/p

m

Tem

pera

ture

Corr

ect

ive a

ctio

n t

ake

n

Goods

in r

eco

rd

Freq

uen

cy:

1 in

5 d

eliv

erie

s at

le

ast

or

if del

ivery

te

mpera

ture

se

em

s hig

h.

Date

Tim

e

am

/pm

Supplie

r Fo

od t

ype

Food

tem

pera

ture

(h

igh-r

isk

Best

befo

re

or

use

-by

date

Acc

ept

(A)

or

reje

ct

(R)

Initia

ls

Pro

ble

ms

and

corr

ect

ive

act

ions

taken

Reco

rd 7

.2:

Dai

ly d

iary

rec

ord

sheet

• Fo

r a

ll e

xist

ing s

upp

liers

of h

igh

-ris

k fo

ods,

che

ck a

nd r

ecor

d a

t le

ast

one

in

ever

y fiv

e de

liverie

s w

ith a

therm

om

eter.

You m

ust

chec

k a

sam

ple

of

item

s w

ith

in t

his

one

de

livery

. •

Hig

h-r

isk

food

s sh

ou

ld b

e de

livere

d a

t 5°C

or co

lder,

un

less

you

are

con

fident

that

the

foo

d h

as b

een i

n th

e t

em

pera

ture

dan

ger

zone

of 5

°C

to 6

0°C

for

less

tha

n t

wo h

ours

. •

If a

food

’s p

ack

agi

ng is

dam

aged

and

you

th

ink

this

has

affec

ted t

he foo

d’s

saf

ety

and s

uitab

ility,

you

shou

ld rej

ect

the

de

livery

. •

Froz

en foo

ds s

houl

d a

lwa

ys b

e d

eliv

ere

d fro

zen h

ard

.

Tem

pera

ture

cha

rt:

Ho

t h

old

ing

60°C

Co

ld h

old

ing

5°C

Coo

kin

g

Coo

k to

75°C

at th

e

centr

e of

the

food.

OR

if f

ish o

r st

eak,

co

ok

to p

refe

rence

re

cord

ing c

ooki

ng

tim

e a

nd

tem

pera

ture

Coo

ling

Coo

l to 2

1°C

in

2 h

ours

Coo

l to 5

°C in

a

furt

her

4 h

ours

R

eh

eati

ng

fo

od t

o 7

5°C

.

Reco

rd 4

: Tim

e log

for

read

y-to

-eat

foo

d on

disp

lay

(hot

or c

old)

(Only co

mplet

e

if usin

g Tim

e Su

ppor

t Pr

ogra

m, 2

/4hr

rul

e)

Type

of

food

Tim

e Te

mpera

ture

Tim

e Te

mpera

ture

Corr

ective

act

ion t

ake

n


.

7.2

•

•

•

•

.


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


8.1


Note: Do not write on this master form. Make several photocopies to put in your records folder.

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


.

8.1


Record

8.2

: Cle

anin

g sc

hedu

le (ex

ampl

e)

Wha

t ite

m/

are

a

How

oft

en

How

to c

lean

equip

ment

needed

Cle

anin

g

pro

duct

to

use

Who is

resp

onsi

ble

To b

e c

heck

ed

by

Speci

al handlin

g inst

ruct

ions

and

pro

tect

ive c

loth

ing o

r re

fer

to M

SD

S

sheets

and t

heir loca

tion

Daily

Wee

kly

Mon

thly

Wor

k be

nch

as y

ou go

D

ilute

cl

eani

ng

solu

tion

(XZT)

in

war

m

wat

er

XZYT

Sol

utio

n

All

kitc

hen

staf

f

Joe

Jone

s: F

ood

Saf

ety

Sup

ervi

sor

See

ABC C

lean

ing

Sol

utio

ns

Saf

ety

Car

d for

XZYT

Sol

utio

n


8.2

MSD

S

XYZ

XZYT

ABC

XZYT


No

te:

Do

not

wri

te o

n t

his

mast

er f

orm

. M

ake

sev

eral

phot

ocop

ies

to p

ut

in y

our re

cord

s fo

lder.

R

ecord

8.2

: Cle

anin

g sc

hed

ule

Wha

t ite

m/

area

Ho

w o

ften

Ho

w to

clea

n,

equipm

ent

need

ed

Clean

ing

prod

uct

to

use

Who

is

resp

onsible

To b

e ch

ecke

d by

Spe

cial h

andl

ing

inst

ruct

ions

and

pro

tective

clot

hing

or re

fer to

MSD

S sh

eets

Daily

Wee

kly

Mon

thly


.

8.2

MSD

S

Documents

Food Safety Program Template Recordsdocs2.health.vic.gov.au/docs/doc/...program-records-version-2.pdf · Food Safety Program Template Records for Class 2 Retail and Food Service Businesses,