Food Safety Program Template...
Transcript of Food Safety Program Template...
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
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 3
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
4 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 5
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.
6 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
:
ABN
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 7
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.
8 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
.
:
ABN
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 9
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.
10 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
)
Use
-by
(U)
Bes
t-bef
ore
(B)
U
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 11
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.
12 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
.
)
Use
-by
(U)
Bes
t-bef
ore
(B)
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 13
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
14 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 15
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
16 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 17
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
.
18 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
X
•
•
•
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 19
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
.
20 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 21
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.
22 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 23
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.
24 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
.
0°C
100°C
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 25
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
26 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
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
:
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 27
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.
28 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
.
6.1
:
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 29
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.
30 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
.
°
6.2
°
:
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 31
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.
32 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 33
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
34 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
6.3
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 35
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
36 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
.
6.3
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 37
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.
38 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
6.3
:
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 39
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.
40 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
.
6.3
.
:
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 41
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
42 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
°
7.1
•
•
•
•
If usa
t an
eve
nt,
ch
eck
goods
oar
riva
l at
the
event.
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 43
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
44 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
.
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
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 45
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
46 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
7.2
•
• •
•
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 47
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
48 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
.
7.2
•
•
•
•
.
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 49
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
50 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
8.1
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 51
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
52 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
.
8.1
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 53
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
54 Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2
8.2
MSD
S
XYZ
XZYT
ABC
XZYT
Food Safety Program Template Records for Class 2 Retail and Food Service Businesses, No. 1, Version 2 55
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