Food Safety Program Records

5 things to include on your Food Safety Records

  • March 1, 2016

Food safety records are your evidence that a mandatory activity has been completed. However, many food businesses fail to include key components to ensure effective record keeping has been implemented. Welcome to the HACCP Mentor series on Food Safety HACCP Compliance 101: How do I comply with that?  In this episode, find out what should be included on all of your food safety records.

1. Date and time

The date and time demonstrates when the testing or monitoring was undertaken. All records should be completed in real time. This means, that information would be recorded at the time of undertaking the check or monitoring. Make sure that that the date includes the “year” and the time includes “AM or PM”.

2. Name and signature of the person completing the record

It is a requirement of the recognized GFSI standards to include the name of the person completing the monitoring and in the majority of cases the signature of that person as well. It makes it easier to follow-up with a staff member if there are any issues with the food product later down the track.

3. Food Safety Record Verification

Another person in authority should check all food safety records. This process aims to verify that there are no issues missed, process parameters have been met and the record has been completed effectively and correctly. Issues can be more quickly identified when a robust record verification system is in place.

4. Result of monitoring

The main purpose of completing food safety records is to capture process information. When information is not captured on the record, it is very difficult to justify or evidence that the activity was completed. In a nutshell, make sure that all results are recorded as required (good or bad).

5. Legibility

Being able to read the information documented on a food safety record is mandatory. Hand writing or data entry must be legible. Recording information that you cannot read after the event renders the information useless. To help food operators adequately record information ensure that all food safety forms are well designed.

Practice in play

What standard information do you have included on your food safety records? Share your methods with the HACCP Mentor community by leaving a comment below this post.

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