HACCP Logs to Keep

All records should be kept for 3 prior years.

Records to keep Recommendations

Food Preparation/Handling Records

Prototypes are available for the following:
Cooking and reheating temperature log Daily (also available on production records)
Time and temperature for holding Daily as necessary
Cooling Log As necessary
Damaged or discarded product log As necessary
Equipment and Facility Records
Receiving temperature log Sample of each delivery
Refrigeration temperature log Daily
Freezer temperature log Daily
Dry storage room log Daily
Dish machine sanitation log Daily
Food contact surfaces cleaning/sanitizing log Daily
Thermometer calibration log Every 2 weeks
Review Records
Food safety checklist Monthly
Training Record
Employee food safety training record With each training
Corrective Action Records As necessary on logs