making food compliance easy, this is a guide for HACCP compliance and monitoring, we call it the HACCP Record Keeper, it has been produced by Hospitality Training Partnership, It will help food businesses achieve compliance easily and also its good for the environment.

1. The “HACCP Record Keeper” by
Hospitality Training Partnership Ltd.

2. Guide for using the “HACCP
Record Keeper”
The HACCP Record Keeper is
an all-in-one document that
captures your cleaning records
and all required temperatures to
prove ‘due diligence’. With the
added advantage that it is
reusable, you will no longer
need to photocopy sheets and
file them away.

3. Step 1 –
At the start of each
month, enter the
month and year.
You can either enter
this as ‘June, 2015’
or 06/2015’.
You can use any
permanent marker,
a fine line marker
will work best
however.

4. Step 2 –
Enter the first item in the
temperature chart as ‘Opening
checks’ (can be shortened to
‘O/chks’) – opening checks are
usually defined in the SFBB
pack and should form the
minimum number of checks
necessary for compliance. You
may also add to this list
anything you feel appropriate.
When opening checks are
completed then the relevant box
needs to be initialled by the
responsible person.

5. Step 3 –
All equipment used under
temperature control need to
be measured and recorded.
Make a list of the equipment
uniquely identifying them, for
example Fridge 1, Fridge 2,
Freezer 1, Freezer 2. Also
required are hot holding
equipment, cooking
temperature, delivery
temperatures and reheating.

6. Step 4 –
A section for closing
checks also needs to be
entered (can be shortened
to ‘c/chks’) and is similarly
defined in the SFBB pack.
Again the check needs to
be initialled by the
responsible person.
Step 5 –
A manager daily check
needs to be completed
and initialled by the
responsible person.

7. Step 6 –
Under the cleaning schedule
on the right hand side, make a
list of all items to be cleaned
in the cleaning specification.
They must be initialled by the
person who cleans them.
A manager daily check needs
to be completed and initialled
by the responsible person.

8. Step 7 –
Once the records have been
completed for the given month,
the ‘Monthly review and
verification’ box must be signed.
If in any event changes are
made such as new staff
members, changes in menu,
changes in supplier or changes
in equipment then the ‘4-weekly
review’ document must be
completed as per the SFBB
pack.

9. Note – Due to the
‘reporting by exception’
principle, any
temperatures recorded
outside the guidance, as
advised by EHO’s, must
be highlighted on the
chart.
A written note made of
what was done about it.

10. Step 8 –
When recording is complete for the month, the sheet can be
simply photographed using a suitable phone to ensure the
details are legible.

11. To build up historical records for council inspections we
recommend that the image is uploaded to a dropbox account,
where it can be easily shared electronically with interested
parties such as compliance managers. It is important to have
this data readily available as EHO’s (Environmental Health
Officers) will want to inspect the records as part of their overall
inspection.

12. You can then easily erase the chart by using any aerosol (as
long as it is CFC free) and wiping it with a paper towel.

13. We hope that you will see all the benefits of using this
document, from the environmental perspective to the ease of
recording and record keeping.
Remember that each A4 sheet you use costs:
• 122ml of water
• 34 grams of CO2
• Takes up 2.4 grams of landfill waste
If you require any further detailed information please do not
hesitate to call Irfan Ahmed Operations Director
On 0121 369 0630 or email:
info@hospitalitytrainingpartnership.com