haccpdocumentrecordforms

HACCP DOCUMENTS AND RECORD FORMS

Staff hygiene and work rules

Staff training record

Employee medical questionnaire

Staff sickness record

Cleaning schedule

Pest control monitoring record

Maintenance record log

Glass / crockery policy

Delivery temperature record

Cooking log

Storage temperature record

Cooking and cooling log

Calibration Record

Supplier Assessment Questionnaire

HACCP

STAFF HYGIENE AND WORK RULES

1. Avoid direct handling when preparing or serving cooked ready to eat products.
2. All staff must wear clean overalls and hats when handing food. Overalls and hats must not be worn outside the premises, except when involved with delivery.
3. Staff must not wear watches or jewellery, except a plain band wedding ring and small sleeper earrings.
4. Staff must not wear strong perfume or aftershave.
5. Food and drink must not be consumed in the food preparation areas.
6. Smoking in a food room is prohibited.
7. Hands must be washed thoroughly with soap and water:-

Before starting work
After breaks
After visiting the toilet or on return to the workplace
After coughing into the hand or using a handkerchief
Before handing cooked meat
After eating, drinking or smoking
After touching face or hair
After carrying out any cleaning

8. Staff must not lick fingers when handling wrapping materials.
9. Staff must not blow their nose, cough or sneeze over food.
10. Hair and fingernails must be kept clean. Nail varnish must not be worn.
11. Staff must inform the manager if they are suffering from vomiting, diarrhoea, other stomach upsets, skin complaints or cuts. Cuts and abrasions must be covered by an easily detectable waterproof dressing e.g. blue in colour.
12. Staff must ensure that raw food does not come into contact with cooked / ready to eat food.
13. Staff must not use the same equipment or working surfaces for raw and cooked ready to eat foods without thoroughly cleaning and disinfecting them first.
14. Staff must protect food at all times from contamination.
15. Keep food containers off the floor.

I have read the Staff Hygiene and Work Rules and agree to abide by them.

Signed: ……………………………………….

Date: ……………………………………….

Print Name: ……………………………………….
HACCP

STAFF TRAINING RECORD

STAFF NAME
DATE STARTED
PREVIOUS TRAINING UNDERTAKEN

TRAINING PERFORMED
DATE PERFORMED
SIGNED BY EMPLOYEE
SIGNED BY MANAGER

HACCP

EMPLOYEE MEDICAL QUESTIONNAIRE

NAME: ……………………………………………………………………

ADDRESS: ……………………………………………………………………

……………………………………………………………………

OCCUPATION: ……………………………………………………………………

1. Have you ever had or been a carrier of:-
A food borne disease □ Yes □ No
Typhoid or paratyphoid □ Yes □ No
Tuberculosis □ Yes □ No
Parasitic infections □ Yes □ No

2. Has any close family contact suffered from any of the above? □ Yes □ No

3. At present are you suffering from any of the following:-
Diarrhoea or vomiting □ Yes □ No
Skin trouble □ Yes □ No
Boils, styes or septic fingers □ Yes □ No
Discharge from the ears, eyes, gums or mouth □ Yes □ No

4. Please give details of any other medical problems which may affect your employment as a food handler, for example recurring gastrointestinal disorder.

………………………………………………………………….
………………………………………………………………….
………………………………………………………………….

5. Have you been abroad within the last two years? □ Yes □ No

If yes, where? …………………………………………………..

6. Should it be necessary, will you agree to provide such □ Yes □ No specimens that may be required by the business to ensure that you are not a carrier of any organism which may affect food?

I declare that all the foregoing statements are true and complete to the best of my knowledge and belief.
Signed: ………………………………………………………………….
HACCP

STAFF SICKNESS RECORD

Staff will report to the manager as soon as possible:-

1. If they are suffering from:-

Vomiting
Diarrhoea
Septic skin lesions (boils, infected cuts etc. however small)
Discharge from the ear, nose or any other site

2. If any member of their household is suffering from diarrhoea and / or vomiting.

3. After returning from a holiday during which they suffered an attack of diarrhoea and / or vomiting.

DATE
STAFF NAME
ILLNESS
DATE SICK
DATE RETURNED

HACCP

CLEANING SCHEDULE

Day
Area/ Equipment
Frequency
Cleaning/ Material
Method
Cleaned By
Checked (Initials)
Remarks/ Action

Remember it is important to: -

1. Wash and disinfect all items of equipment and surfaces after being used for the preparation of raw food.
2. Handle cleaning chemicals with care. Follow the manufacturer's instructions and store all chemicals away from food.

HACCP

PEST CONTROL MONITORING RECORD

Date
Area
Signs of infestation
Action taken
Signature

HACCP

MAINTENANCE RECORD LOG

Date of inspection
Area or equipment details
Maintenance performed
Date due for next inspection
Signature

HACCP

GLASS / CROCKERY POLICY

The following precautions should be followed if glass containers are used in the food preparation area:-

1. The use of ordinary glass, porcelain and enamelware in the preparation areas should be avoided. Wherever possible use stainless steel or toughened plastic equivalents.
2. Diffusers should be fitted to all fluorescent tubes or be fitted with safety coated light strips.
3. Glass containers, glass mirrors and gauge covers must all be eliminated from the food preparation area. Use stainless steel or toughened plastic equivalents.

In the event of any glass breakage it is important to ensure that:-

1. The supervisor / manager / owner is notified.
2. Production and preparation ceases where contamination is likely.
3. Product which is likely to be contaminated be discarded.
4. The glass / fragments are carefully cleared up into a dustpan and transferred to a suitable container i.e. a cardboard box marked “Broken Glass - Take Care”.
5. All areas in the immediate vicinity are cleaned thoroughly.
6. The whole area is inspected carefully.
7. A written record be kept of all breakage incidents and should include products contaminated (if any), date, time, place and actions taken.

Date / Time
Place
Food Contaminated
Actions Taken
Signature

HACCP

DELIVERIES TEMPERATURE RECORD

Date
Supplier
Delivery Note No
Vehicle Reg No
Product Details
Temp
0C
Remarks
Initials

Recommended temperatures for incoming deliveries are:-

Chilled Food 80C or colder
Frozen Food -120C or colder

HACCP

COOKING TEMPERATURE RECORD

The Food Hygiene (England) Regulations 2006 require hot food to be kept above 63ºC. It is recommended that at the end of cooking/reheating, foods such as joints of meat and lasagne should reach a core temperature of at least 80ºC.

Temperatures should be measured using a clean (sanitised) probe thermometer.

Two examples are given for reference:
Date/
time
Food
Measurement point
Temp.
ºC
Action taken if temperature too low
Initials
12/11/95
12.30pm
Roast Beef
End of cooking
65ºC
Returned to oven for 20 mins. Probed: 85ºC
JC
12/11/95
2.00pm
Lasagne
Servery
70ºC

JC

Recommended temperatures for hot food:
At the end of cooking: at least 80ºC
During display: at least 63ºC

HACCP
FRIDGE & FREEZER TEMPERATURE RECORD SHEET

The temperature of all refrigerators and freezers should be checked at least once every day.
A separate record should be kept of any routine servicing or repairs which is carried out.
Cabinet
Target
Temp.
Remarks/Action
No
Desc.

MON

TUE
WED
THU
FRI
SAT

Initials

The Food Hygiene (England) Regulations 2006 require foods which allow food poisoning bacteria to grow on them to be stored at or below 8ºC. However we recommend that fridges should be adjusted to operate between 0 and 5ºC. Frozen food should be stored at -18ºC or colder.

HACCP

STORAGE TEMPERATURE RECORD

Appliance ……………………………………………………………..

Week Commencing
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Signed
Action Taken

AM
PM
AM
PM
AM
PM
AM
PM
AM
PM
AM
PM
AM
PM

HACCP

COOKING AND COOLING LOG

The Food Hygiene (England) Regulations 2006 require hot food to be kept above 630C, it is recommended that at the end of cooking/reheating foods it should reach a centre temperature of at least 800C.

If this is not reached, return the food to the cooker until 800C or above is reached.

Food must be cooled as quickly as possible.

Date
Product
Time into cooker
Time out of cooker
Total cook time
Centre temp (0C)
Time at start of cooling
Time at end of cooling
Centre temp (C0)
Comments / actions taken
Signature

Note - Ensure the thermometer probe is clean and disinfected before and after use and calibrated at regular intervals.

HACCP

CALIBRATION RECORD

EQUIPMENT No: ………………………………………..

DATE
TEMP. RECORDED
SIGNATURE

Calibration can be done by: -

Water and ice mixture which should measure between -10C to +10C
Boiling water which should measure between 990C and 1000C

Standard calibrated reference thermometer

HACCP

Supplier Assessment Questionnaire

Company Name:

Address:

Tel No:

Fax.No:

Technical Contact:

Sales Contact:

Question
YES
NO
1. Does the Company operate a HACCP/Risk Management System?

2. Does the Company have a Product Recall System?

3. Does the Company operate a Quality Management System?

4. If "yes" is it documented?

5. If "yes" is it certified?

6. If "yes" please state Registration Number and Certification Body?

7. Does the Company have a 3rd party Audit Accreditation? (EFSIS or other-please indicate)?

Signed: ___________________________________

Date: ___________________________________

Completed by (please print): ___________________________________

Position in the Company: ___________________________________

Supplier Assessment Questionnaire

Please complete these questions and attach additional documentation / supporting evidence as required:-

PRODUCT: ________________________________________________________

How are the raw materials that are used in the above product inspected?

What level of traceability exists?

What process control procedures are in place? (temperature control etc.)

What inspection and tests are carried out on the product? By whom? Frequency?

What procedures are in place to minimise foreign matter contamination? (pest control contract, glass policy, metal detection etc.)

What checks are carried out to test the equipment used? By whom? Frequency?

What cleaning procedures are in place?

How is cleaning monitored?

Do you have training records for all personnel? Are all trained to at least to Basic Food Hygiene Level?

Are all food rooms constructed to enable effective cleaning and in good structural condition?

Walls -

Floors -

Ceilings -

Doors -

Windows -

Is all the equipment designed and maintained to enable effective cleaning?

Is all the monitoring equipment regularly calibrated?

Do you carry out routine sampling of the finished product and are representative samples taken from each production run?

Is the laboratory used accredited under a recognised standard?

Does a documented complaints procedure exist?