HACCP DOCUMENTS AND RECORD FORMS

o Staff hygiene and work rules o Staff training record o Employee medical questionnaire o Staff sickness record o Cleaning schedule o Pest control monitoring record o Maintenance record log o Glass / crockery policy o Delivery temperature record o Cooking log o Storage temperature record o Cooking and cooling log o Cali ration !ecord o Supplier "ssessment #uestionnaire
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docs/commercial services/safe/haccp document and record forms

HACCP
STAFF HYGIENE AND WORK RULES
$% &% *% ,% -% /% 0% "void direct handling when preparing or serving cooked ready to eat products% "ll staff must wear clean overalls and hats when handing food% 'veralls and hats must not e worn outside the premises( e)cept when involved with delivery% Staff must not wear watches or +ewellery( e)cept a plain and wedding ring and small sleeper earrings% Staff must not wear strong perfume or aftershave% .ood and drink must not e consumed in the food preparation areas% Smoking in a food room is prohi ited% 1ands must e washed thoroughly with soap and water23 5% 6% $8% $$% 4efore starting work "fter reaks "fter visiting the toilet or on return to the workplace "fter coughing into the hand or using a handkerchief 4efore handing cooked meat "fter eating( drinking or smoking "fter touching face or hair "fter carrying out any cleaning

$&% $*% $,% $-%

Staff must not lick fingers when handling wrapping materials% Staff must not low their nose( cough or snee7e over food% 1air and fingernails must e kept clean% 9ail varnish must not e worn% Staff must inform the manager if they are suffering from vomiting( diarrhoea( other stomach upsets( skin complaints or cuts% Cuts and a rasions must e covered y an easily detecta le waterproof dressing e%g% lue in colour% Staff must ensure that raw food does not come into contact with cooked / ready to eat food% 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% Staff must protect food at all times from contamination% :eep food containers off the floor%

; have read the Staff 1ygiene and <ork !ules and agree to a ide y them% Signed2 Date2 ===============% ===============% 3

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Print 9ame2 ===============%

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HACCP
STAFF TRAINING RECORD
STAFF NAME PREVIOUS TRAINING UNDERTAKEN DATE STARTED

TRAINING PERFORMED

DATE PERFORMED

SIGNED BY EMPLOYEE

SIGNED BY MANAGER

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HACCP
EMPLOYEE MEDICAL QUESTIONNAIRE
9"ME2 "DD!ESS2 ========================== ========================== ========================== 'CC>P"?;'92 ========================== $% 1ave you ever had or een a carrier of23 o " food orne disease o ?yphoid or paratyphoid o ?u erculosis o Parasitic infections @ @ @ @ Aes Aes Aes Aes @ @ @ @ 9o 9o 9o 9o

&% 1as any close family contact suffered from any of the a oveB @ Aes @ 9o *% "t present are you suffering from any of the following23 o Diarrhoea or vomiting o Skin trou le o 4oils( styes or septic fingers o Discharge from the ears( eyes( gums or mouth @ @ @ @ Aes Aes Aes Aes @ @ @ @ 9o 9o 9o 9o

,% Please give details of any other medical pro lems which may affect your employment as a food handler( for e)ample recurring gastrointestinal disorder% =========================% =========================% =========================% -% 1ave you een a road within the last two yearsB ;f yes( whereB ===================%% /% Should it e necessary( will you agree to provide such @ Aes @ 9o specimens that may e required y the usiness to ensure that you are not a carrier of any organism which may affect foodB ; declare that all the foregoing statements are true and complete to the est of my knowledge and elief% Signed2 =========================%
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@ Aes @ 9o

HACCP
STAFF SICKNESS RECORD
Staff will report to the manager as soon as possi le23 $% ;f they are suffering from23 o o o o &% *% Comiting Diarrhoea Septic skin lesions D oils( infected cuts etc% however smallE Discharge from the ear( nose or any other site

;f any mem er of their household is suffering from diarrhoea and / or vomiting% "fter returning from a holiday during which they suffered an attack of diarrhoea and / or vomiting% DATE STAFF NAME ILLNESS DATE SICK DATE RETURNED

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HACCP
CLEANING SCHEDULE
Day Area/ Equ !"e#$ Freque#%y C&ea# #'/ Ma$er a& Me$()* C&ea#e* By C(e%+e* ,I# $ a&-. Re"ar+-/ A%$ )#

!emem er it is important to2 3 $% &% <ash and disinfect all items of equipment and surfaces after eing used for the preparation of raw food% 1andle cleaning chemicals with care% .ollow the manufacturerFs instructions and store all chemicals away from food% 8

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HACCP
PEST CONTROL MONITORING RECORD
Da$e Area S '#- )/ #/e-$a$ )# A%$ )# $a+e# S '#a$ure

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HACCP
MAINTENANCE RECORD LOG
Da$e )/ #-!e%$ )# Area )r equ !"e#$ *e$a &Ma #$e#a#%e !er/)r"e* Da$e *ue /)r #e0$ #-!e%$ )# S '#a$ure

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HACCP
GLASS / CROCKERY POLICY
?he following precautions should e followed if glass containers are used in the food preparation area23 $% &% *% ?he use of ordinary glass( porcelain and enamelware in the preparation areas should e avoided% <herever possi le use stainless steel or toughened plastic equivalents% Diffusers should e fitted to all fluorescent tu es or e fitted with safety coated light strips% Glass containers( glass mirrors and gauge covers must all e eliminated from the food preparation area% >se stainless steel or toughened plastic equivalents%

;n the event of any glass reakage it is important to ensure that23 $% &% *% ,% -% /% 0% ?he supervisor / manager / owner is notified% Production and preparation ceases where contamination is likely% Product which is likely to e contaminated e discarded% ?he glass / fragments are carefully cleared up into a dustpan and transferred to a suita le container i%e% a card oard o) marked G4roken Glass 3 ?ake CareH% "ll areas in the immediate vicinity are cleaned thoroughly% ?he whole area is inspected carefully% " written record e kept of all reakage incidents and should include products contaminated Dif anyE( date( time( place and actions taken%
Da$e / T "e P&a%e F))* C)#$a" #a$e* A%$ )#Ta+e# S '#a$ure

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HACCP
DELIVERIES TEMPERATURE RECORD
Da$e Su!!& er De& 1ery N)$e N) Ve( %&e Re' N) Pr)*u%$ De$a &Te"! 2 C Re"ar+I# $ a&-

Re%)""e#*e* $e"!era$ure- /)r #%)" #' *e& 1er e- are34 Chilled .ood 58C or colder .ro7en .ood 3$&8C or colder

HACCP
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COOKING TEMPERATURE RECORD

?he .ood 1ygiene DEnglandE !egulations &88/ require hot food to e kept a ove /*IC% ;t is recommended that at the end of cooking/reheating( foods such as +oints of meat and lasagne should reach a core temperature of at least 58IC% ?emperatures should e measured using a clean DsanitisedE pro e thermometer%

Date/ time
$&/$$/6$&%*8pm $&/$$/6&%88pm

.ood
!oast 4eef Kasagne

T5) e0a"!&e- are ' 1e# /)r re/ere#%e3 Measurement ?emp% "ction taken if point IC temperature too low
End of cooking Servery /-IC 08IC !eturned to oven for &8 mins% Pro ed2 5-IC

;nitials
JC JC

Re%)""e#*e* $e"!era$ure- /)r ()$ /))*3 A$ $(e e#* )/ %))+ #'3 a$ &ea-$ 627C Dur #' * -!&ay3 a$ &ea-$ 897C

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HACCP
FRIDGE : FREE;ER TEMPERATURE RECORD SHEET
T(e $e"!era$ure )/ a&& re/r 'era$)r- a#* /ree<er- -()u&* =e %(e%+e* a$ &ea-$ )#%e e1ery *ay> A -e!ara$e re%)r* -()u&* =e +e!$ )/ a#y r)u$ #e -er1 % #' )r re!a r- 5( %( - %arr e* )u$> Ca= #e$ Tar'e$ Re"ar+-/A%$ )# N) De-%> Te"!> M'9 ?>E <ED ?1> .!; S"?

I# $ a&T(e F))* Hy' e#e ,E#'&a#*. Re'u&a$ )#- ?228 requ re /))*- 5( %( a&&)5 /))* !) -)# #' =a%$er a $) 'r)5 )# $(e" $) =e -$)re* a$ )r =e&)5 67C> H)5e1er 5e re%)""e#* $(a$ /r *'e- -()u&* =e a*@u-$e* $) )!era$e =e$5ee# 2 a#* A7C> Fr)<e# /))* -()u&* =e -$)re* a$ 4B67C )r %)&*er>

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HACCP
STORAGE TEMPERATURE RECORD
A!!& a#%e CCCCCCCCCCCCCCCCCCCCCCC>>
Wee+ C)""e#% #' M)#*ay
AM PM

Tue-*ay
AM PM

We*#e-*ay
AM PM

T(ur-*ay
AM PM

Fr *ay
AM PM

Sa$ur*ay
AM PM

Su#*a
AM

PM

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HACCP
COOKING AND COOLING LOG
?he .ood 1ygiene DEnglandE !egulations &88/ require hot food to e kept a ove /*8C( it is recommended that at the end of cooking/reheating foods it should reach a centre temperature of at least 588C% ;f this is not reached( return the food to the cooker until 58 8C or a ove is reached% o .ood must e cooled as quickly as possi le% Da$e Pr)*u%$ T "e #$) %))+er T "e )u$ )/ %))+er T)$a& %))+ $ "e Ce#$re $e"! ,2C. T "e a$ T "e a$ -$ar$ )/ e#* )/ %))& #' %))& #' Ce#$re $e"! ,C2.

C a%

N)$e 3 Ensure the thermometer pro e is clean and disinfected efore and after use and cali rated at regular intervals%

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HACCP
CALIBRATION RECORD
E#>;PME9? 9o2 ===============%% DATE TEMP> RECORDED SIGNATURE

Cali ration can e done y2 3 <ater and ice mi)ture which should measure etween 3$8C to L$8C 4oiling water which should measure etween 66 8C and $888C

Standard cali rated reference thermometer

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HACCP
Su!!& er A--e--"e#$ Que-$ )##a re
Company 9ame2 "ddress2 ?el 9o2 .a)%9o2 ?echnical Contact2 Sales Contact2 Que-$ )# $% Does the Company operate a 1"CCP/!isk Management SystemB &% Does the Company have a Product !ecall SystemB *% Does the Company operate a #uality Management SystemB ,% ;f MyesM is it documentedB -% ;f MyesM is it certifiedB /% ;f MyesM please state !egistration 9um er and Certification 4odyB 0% Does the Company have a *rd party "udit "ccreditationB DE.S;S or other3please indicateEB YES NO

Signed2 Date2 Completed y Dplease printE2 Position in the Company2

NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN

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Su!!& er A--e--"e#$ Que-$ )##a re

Please complete these questions and attach additional documentation / supporting evidence as required23 P!'D>C?2 NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN
1ow are the raw materials that are used in the a ove product inspectedB

<hat level of tracea ility e)istsB

<hat process control procedures are in placeB Dtemperature control etc%E

<hat inspection and tests are carried out on the productB 4y whomB .requencyB

<hat procedures are in place to minimise foreign matter contaminationB Dpest control contract( glass policy( metal detection etc%E

<hat checks are carried out to test the equipment usedB 4y whomB .requencyB

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<hat cleaning procedures are in placeB

1ow is cleaning monitoredB

Do you have training records for all personnelB "re all trained to at least to 4asic .ood 1ygiene KevelB

"re all food rooms constructed to ena le effective cleaning and in good structural conditionB <alls 3 .loors 3 Ceilings 3 Doors 3 <indows 3

;s all the equipment designed and maintained to ena le effective cleaningB

;s all the monitoring equipment regularly cali ratedB

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

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;s the la oratory used accredited under a recognised standardB

Does a documented complaints procedure e)istB

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