fspt class2 records
TRANSCRIPT
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Food Safety Program TemplateRecordsfor Class 2 Retail and Food Service Businesses, No. 1, ersion 2
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1Contents
ntroduction 2
&y records summary
Records and e*ample records
Record 15 'pproved food suppliers list Record 25 %oods receiving form 0
Record 5 Storage units temperature log 6
Record 5 Time log 1(
Record 35 78uipment cali$ration log 12
Record 0.15 'ctivity log 9internal revie+ process temperature log: 1
Record 0.25 'ctivity log 9internal revie+ process temperature log: 10Record 0.a5 'ctiv ity log 978uipment timetemperature com$inat ions: 16
Record 0.$5 'ctivity log 978uipment timetemperature com$inat ions: 2(
Record -.15 !aily diary record s#eet 22
Record -.25 !aily diary record s#eet 2
Record 6.15 Cleaning sc#edule 20
Record 6 25 Cleaning sc#edule 26
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ntroduction
;#at is t#e purpose of t#is resourceunction +it# t#eFood Safety Program
Template forClass 2 Retail and Food Service !sinesses" #o$1" %ersion 2$f you are unclear a$out your Food Safety Program or your records5
? spea@ +it# an environmental #ealt# officer from your local council
? call t#e dedicated Food Safety "elp 4ine5 1(( 0 32
? visit A+++.#ealt#.vic.gov.aufoodsafety.
f a food safety pro$lem occurs, records are t#e $est +ay to demonstrate t#at you dideveryt#ing t#at you s#ould #ave done to @eep food safe.
;#at records +ill needect
9R:
nitials Pro$lems and
corrective
actions ta@en
1+*6*1) 11$))pm &$ Smith Salami (- &an 2)12 A & #il
Record 5 Storage
units temperature log
C#ec@ t+ice a day
Gnit num$erlocation Time ampm Temperature Corrective action ta@en
ig fridge 1)$,)am +-C
ig fridge 1$))pm 8-C Thermostat ad:!sted
Record 05 'ctivity log
C#ec@ once a mont#
9coo@ingcooling
re#eatingt#a+ing:
&enu
item4ist
activity
Start time Temperatureof food
7nd time Temperatureof food
Corrective action ta@en
roast Coo3ing 11$))am 7- 12$,)pm 7+-C
FoodSafetyProgra
mTemplateRecords
forCla
ss2
Retail
and
Food
Service
Bus
in esses,No.
1,ersion
2
Record $)15 !aily diary record s#eet 9e*ample:
? For alle*istingsuppliersof #ig#/ris@foods, c#ec@ and record at leastone in every five deliveries+it#a t#ermometer. ou must c#ec@ asampleof items+it#int#isone delivery.
? "ig#/ris@foods s#ould$e deliveredat 3IC or colder, unlessyou are confidentt#at t#e food #as $een in t#e temperature danger Joneof 3IC to 0(IC for lesst#an 2 #ours.
? ,f a foodDspac@agingisdamaged and you t#in@t#is#as affected t#e foodDssafety and suita$ility, you s#ouldre>ect t#e delivery.
? FroJen foods s#ouldal+ays$e deliveredfroJen #ard.
Temperaturechart
.ot holding0(IC
&old holding3IC&oo'ing
Coo@ to -3IC at t#e
centre of t#e food.
-Rif fis# or stea@,
coo@ to preference
recording coo@ing
time and temperature
&ooling
Cool to 21IC in
2 #ours
Cool to 3IC in a
furt#er #ours
Reheating foodto
-3IC
,f using t#is recordatan event,
c#ec@ goodsonarrival at t#eevent.
Record 5Timelogforready/to/eat food
ondisplay9if #otorcold:9nly complete ifusingTime Support
Program,2#r rule:
Type of food Time Temperature Time Temperature Corrective action ta@en
Colesla/ display ,$))pm 7-C +$))pm 2+-C ;isposed
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!ote5 !o not +rite on t#is master form. &a@e several p#otocopies to put in your records
,f using t#is
record atan
event, c#ec@goodson arrival at
%oods in record
C#ec@ and record at least
1 in 3 deliveries 9or more
fre8uentlyifyou suspect
a delivery temperature is
#ig#er:.
!ate Timeam2pm
Supplier Food type Foodtemperature9#ig#/ris@ food:
Best $efore or
use/$y date
'ccept 9':
or
re>ect 9R:
nitials Pro$lems andcorrective
actions ta@en
Record 5 Storage units
temperature log
C#ec@ t+ice a day
Gnit num$erlocation Time am2pm Temperature Corrective action ta@en
Record 05 'ctivity log
C#ec@ once a mont#
9coo@ingcooling
re#eatingt#a+ing:
&enu
item4istactivity
Start time Temperatureof food
7nd time Temperatureof food
Corrective action ta@en
FoodSafetyP
rogram
TemplateRecords
forClass2
Retailand
Food
Service
Bu
sinesse
s,No.1,e
rsion
2
23
Record $)15 !aily diary record s#eet? For all e*isting suppliersof #ig#/ris@foods, c#ec@ and record at least one in every five deliveries +it# a t#ermometer. ou must c#ec@ a sample of
items +it#in t#is one delivery.
? "ig#/ris@foods s#ould $e delivered at 3IC or colder, unless you are confident t#at t#e food #as $een in t#e temperature danger Jone of 3IC to 0(IC
for less t#an 2 #ours.
? f a foodDs pac@aging isdamaged and you t#in@t#is #as affected t#e foodDs safety and suita$ility, you s#ould re>ect t#e delivery.? FroJen foods s#ould al+ays $e delivered froJen #ard.
Temperaturechart.ot holding 0(IC
&oldholding 3IC
&oo'ingCoo@ to -3IC at t#e
centre of t#e food.
-R if fis#or stea@,
coo@to preference
recordingcoo@ing
timeand
temperature
&ooling
Coolto 21IC in
2 #ours
Coolto 3IC ina
furt#er #oursReheating foodto
-3IC
f using t#is record
at an event, c#ec@
goods on arrival at
t#e event
Record 5Timelogforready/to/eatfoodondisplay9if#otorcold:9nlycomplete if usingTime
Support Program,
Typeof food Time Temperature Time Temperature Corrective action ta@en
24
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%oods in recordFre8uency5 1 in
3 deliveries at
leastorif delivery
temperature
seems #ig#.
!ate Time
ampm
Supplier Food type Food
temperature
9#ig#/ris@
Best $efore
or use/$y
date
'ccept 9':
or re>ect
9R:
nitials Pro$lems and
corrective
actions ta@en
1+*6*1 1$))pm &$ Smith Salami (- &an 2)), . A & #il
Record 5 Storage
units temperature
log
Fre8uency5 C#ec@
t+ice a day
Gnit num$erlocation Time ampm Temperature Corrective action ta@en
ig fridge 1)$,)a +-
ig fridge 1$))p +- Thermostat ad:!sted
FoodSafetyProgra
mTemplateRecords
forCla
ss2
Retail
and
Food
Service
Busin e
sses,No.
1,ersion
2
Record $)25 !aily diary record s#eet 9e*ample:? For all e*isting suppliers of #ig#/ris@foods, c#ec@ and record at least one in every five deliveries +it# a t#ermometer. ou must c#ec@ a sample of items
+it#in t#is one delivery.
? "ig#/ris@foods s#ould $e delivered at 3IC or colder, unless you are confident t#at t#e food #as $een in t#e temperature danger Jone of 3IC to 0(IC
for less t#an t+o #ours.
? f a foodDs pac@aging isdamaged and you t#in@t#is #as affected t#e foodDs safety and suita$ility, you s#ould re>ect t#e delivery.
? FroJen foods s#ould al+ays $e delivered froJen #ard.
Temperaturechart
.ot holding 0(IC&oldholding 3IC
&oo'ing
Coo@ to -3IC at t#e
centre of t#e food.
-R if fis#or stea@,
coo@to preference
recordingcoo@ing
timeand
temperature
&oolingCoolto 21IC in
2 #ours
Coolto 3IC inafurt#er #oursReheating foodto-3IC
Record 0.5 'ctivitylog
9Coo@ingRe#eatingCooling:
Fre8uency5
at least once
a mont#
Food Portion siJe 78uipment 78uipmen
t setting
Coo@ing,
Re#eating
or Cooling
Time ta@en Temperature
reac#ed
Chic3en 1$+3g ven ,,)-C Coo3ing 1 hr (+ mins 7+-C
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f using t#isrecord at anevent, c#ec@goods on arrivalat t#e event.
FoodSafety
Program
TemplateRecords
forClass2
Retail
and
Food
Serv
ice
Busin
esses,No.
1,ersion
2
Record 5 Storage
units temperaturelog
Fre8uency5 C#ec@
t+ice a day
Gnit num$erlocation Time ampm Temperature Corrective action ta@en
%oods in record
Fre8uency5 1 in
3 deliveries at
leastorif delivery
temperature
seems #ig#.
!ate Time
ampm
Supplier Food type Food
temperature
9#ig#/ris@
Best $efore
or use/$y
date
'ccept 9':
or re>ect
9R:
nitials Pro$lems and
corrective
actions ta@en
Record$)25 !ailydiaryrecords#eet? For alle*isting
suppliersof #ig#/ris@foods, c#ec@and record at
leastone in every
five deliveries+it#at#ermometer.
Coumust c#ec@ a
sampleof items+it#int#isonedelivery.
? "ig#/ris@foodss#ould$e
deliveredat
3ICor colder, unless
you are confidentt#at t#e food #as
$een in t#etemperaturedanger Jone of
3IC to 0(IC forlesst#an t+o#ours.
? ,f a foodDs
pac@agingisdamaged and yout#in@t#is#as
affected t#efoodDssafety andsuita$ility, yous#ouldre>ect t#e
delivery.
? FroJen foods
s#ouldal+ays$edeliveredfroJen#ard.
Tempera
turec
h
a
r
t
Record 5Timelog forready/to/eat foodondisplay9#otorcold:9nly complete ifusing
Time Support Program,
2#r rule:
Type of food Time Temperature Time Temperature Corrective action ta@en
Colesla/ display ,$))pm 7-C +$))pm 2+-C ;isposed
.ot holding 0(IC &old holding 3IC &oo'ing 2 #ours
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f using t#isrecord at anevent, c#ec@goods on arrivalat t#e event
Record 0.5 'ctivitylog
9Coo@ingRe#eatingCooling:
Fre8uency5
at least once
a mont#
Food Portion siJe 78uipment 78uipment
setting
Coo@ing,
Re#eating or
Cooling
Time ta@en Temperature
reac#ed
2"
.ot holding 0( C &oldholding 3 C &oo'ing
Coo@ to -3IC at t#ecentre of t#e food.
-R if fis#or stea@, coo@to preference recordingcoo@ing timeandtemperature
&ooling
Coolto 21IC in
2 #ours
Coolto 3IC ina furt#er #oursReheating
foodto-3IC
.
Record5Timelog forready/to/eat foodondisplay9#otorcold:9nly complete ifusing
Time Support Program,
2#r rule:
Typeof food Time Temperature Time Temperature Corrective action ta@en
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Record %)15 Cleaning sc#edule 9e*ample:
0hat is to be
cleaned
ain
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Fo
an
2%
Record % 25 Cleaning sc#edule 9e*ample:
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oodSafetyProgram
TemplateRecords
forCla
ss2
Retail
nd
Food
Service
Busi
n esses,No.
1,ersion
2
Record %)25 Cleaning sc#edule 9e*ample:
;#at itemarea
"o+ often "o+ to clean,e8uipmentneeded
Cleaningproductto use
;#o isresponsi$le
To $e c#ec@ed$y
Special #andling instructions andprotective clot#ing or refer to &S!Ss#eets and t#eir location
!aily ;ee@ly &ont#ly
=or3'ench
as yo! go ;il!tecleaningsol!tion0Tin /arm
/ater
BTSol!tion
All 3itchenstaff
&oe &onesFood SafetyS!pervisor
See AC Cleaning Sol!tions SafetyCard for BT Sol!tion
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FoodSafetyProgram
TemplateRecords
forClass2
Retail
and
Food
Service
Busin
esses,No.
1,ersion
2
2*
!ote5 !o not +rite on t#is master form. &a@e several p#otocopies to put in your records folder.
Record %)25 Cleaning sc#edule
;#at item
area
"o+ often "o+ to clean,
e8uipment
needed
Cleaning
product to
use
;#o is
responsi$leTo $e c#ec@ed $y Special #andling instructions and protective
clot#ing or refer to &S!S s#eets!aily ;ee@ly &ont#ly