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 |