E. Recordkeeping Keep all pertinent information on critical control points, time, temperature, and corrective actions on clip boards in the kitchen for ease of use. Develop procedures for tracking all food and ingredients from manufacturer to table. Keep detailed purchase and food production records. Replace all applicable forms for daily records on a weekly basis or sooner, if necessary. In the case of weekly records, replace forms on a monthly basis. Assure that all forms are updated, available for use, and filed properly after completion. Archive all completed forms. NOTE: All recordkeeping logs used in the facility should be filed in an accessible location for foodservice staff to get extra copies when necessary. F. Training Require new staff, including substitutes and volunteers, to complete initial food safety and sanitation training before handling food. Provide refresher awareness training for all staff. Review food safety principles, including SOP guidelines, for all staff on an annual basis. staff to use chemicals properly to prevent accidental food contamination and human exposure. Provide training on identifying packaging that be exposed to adulteration or contaminants. Educate foodservice personnel on the process and importance of recording critical information. Train staff to recognize and report suspicious activities or unusual observations: Co-workers are not immune to persuasion. It CAN happen here. Those who would do harm are tenacious. Disgruntled, financially struggling personnel could be compromised. Staff may be too trusting.
E. Recordkeeping Keep all pertinent information on critical control points, time, temperature, and corrective actions on clip boards in the kitchen for ease of use. Develop procedures for tracking all food and ingredients from manufacturer to table. Keep detailed purchase and food production records. Replace all applicable forms for daily records on a weekly basis or sooner, if necessary. In the case of weekly records, replace forms on a monthly basis. Assure that all forms are updated, available for use, and filed properly after completion. Archive all completed forms. NOTE: All recordkeeping logs used in the facility should be filed in an accessible location for foodservice staff to get extra copies when necessary. F. Training Require new staff, including substitutes and volunteers, to complete initial food safety and sanitation training before handling food. Provide refresher awareness training for all staff. Review food safety principles, including SOP guidelines, for all staff on an annual basis. staff to use chemicals properly to prevent accidental food contamination and human exposure. Provide training on identifying packaging that be exposed to adulteration or contaminants. Educate foodservice personnel on the process and importance of recording critical information. Train staff to recognize and report suspicious activities or unusual observations: Co-workers are not immune to persuasion. It CAN happen here. Those who would do harm are tenacious. Disgruntled, financially struggling personnel could be compromised. Staff may be too trusting.
00000724.docx