Documenting food safety checks and activities to provide evidence that safe food handling is being carried out.
Records provide evidence that food safety checks were done, help identify problems, support audits and inspections, and underpin a due diligence position.
Commonly temperature logs, cooking and cooling records, cleaning schedules, corrective actions, supplier details, training records and thermometer calibration.
It depends on the business. Standard 3.2.2A introduced record keeping for certain higher risk businesses, and businesses with a food safety program under Standard 3.2.1 must keep required records.
Yes. Paper or digital records are both acceptable, provided they are accurate, completed at the time and available when needed.
Long enough to be useful for audits, inspections and investigations. Any period set by a business food safety program or regulator should be followed.