4.19 Alleged Food Poisoning Notifications Section 5 HACCP Implementation and Documentation for Records HACCP Principles – HACCP The Team – HACCP Process Flow Charts – HACCP Controls and Monitoring at each CCP Table – – HACCP Tolerances for Food Delivery – The following documents are given in this manual as copies and completed ‘master’ HACCP documents are to be kept in the HACCP completed documents manual. Documentation (Records) Include: Food Suppliers Vetting / Auditing HACCP Form 1A – – Receipt Deliveries HACCP Form 2D – – Storage Dry Stock Rotation No specific form – – – Storage Chilled Form 2A – – Storage Freezer Form 2A – – Preparation Cooking CCP 1 HACCP Forms 3A – – Cooking ROTISSERIE - CCP 1 HACCP Forms 3AA – – Banqueting Food Temperature Record CCP2 HACCP Form 3B – – – Cooling CCP 3 HACCP Form 3BB – – Cold Holding CCP 5 Form 5A – – Hot Holding CCP2 HACCP Form 6A – – Re-Heating (As Required) CCP4 HACCP Form 7A – – Serving HACCP Forms (As for cooking) 3A & 3B – Cleaning and Calibration Cleaning Schedules HACCP Form C – Probe Calibration Form P –HACCP Section 6 Additional Monitoring Documentation Training Records Held by HR - Records may include: Medical records – and Medical Questionnaire and sickness related as applicable Internal Inspections Internal Head Chefs Kitchen Inspection Check list HACCP Form F. – Internal Audits Form G. – Additional Optional may include: Pest Control (internal records) Maintenance Log Glass / Crockery Breakage log and actions taken Site relevant documents / records Allergen Information and Matrix File Master File held by Site Head Chefs – and Specific Folders held by individual restaurants.
4.19 Alleged Food Poisoning Notifications Section 5 HACCP Implementation and Documentation for Records HACCP – Principles HACCP – The Team HACCP – Process Flow Charts HACCP – Controls and Monitoring at each CCP – Table HACCP – Tolerances for Food Delivery The following documents are given in this manual as ‘master’ copies and completed HACCP documents are to be kept in the HACCP completed documents manual. Documentation (Records) Include: Food Suppliers – Vetting / Auditing – HACCP Form 1A Receipt – Deliveries – HACCP Form 2D Storage – Dry – Stock Rotation – No specific form Storage – Chilled – Form 2A Storage – Freezer – Form 2A Preparation Cooking – CCP 1 – HACCP Forms 3A Cooking – ROTISSERIE - CCP 1 – HACCP Forms 3AA Banqueting – Food Temperature Record – CCP2 – HACCP Form 3B Cooling – CCP 3 – HACCP Form 3BB Cold Holding – CCP 5 – Form 5A Hot Holding – CCP2 – HACCP Form 6A Re-Heating (As Required) – CCP4 – HACCP Form 7A Serving – HACCP Forms (As for cooking) 3A & 3B Cleaning and Calibration Cleaning Schedules – HACCP Form C Probe Calibration –HACCP Form P Section 6 Additional Monitoring Documentation Training Records – Held by HR - Records may include: Medical records and Medical Questionnaire and sickness related as applicable Internal Inspections Internal Head Chefs Kitchen Inspection Check list – HACCP Form F. Internal Audits – Form G. Additional Optional may include: Pest Control (internal records) Maintenance Log Glass / Crockery Breakage log and actions taken Site relevant documents / records Allergen Information and Matrix File – Master File held by Site Head Chefs and Specific Folders held by individual restaurants.