Introduction

Record Blanks
Designed to be used with the Simply Safe & Suitable Template Food
Control Plan.

There are many ways to keep records. These record blanks are just one way. You do
not need to use these unless you want to.

You may already have your own process for recording and won’t need to make any changes,
so long as you meet the requirements in your plan and you are able to show these to your
verifier.

There is a list of all the records you will need to keep at the back of this pack.

Some parts of these record blanks, are not required under a Food Control Plan, but can be
useful to have. These are marked with an asterisk (*).

Examples have been provided for most records with blank records for you to use and copy.

Some ideas for other ways you might keep your records:

inbox
B I U

staff

repair
man

deliverys

pest control

Notebooks Email folders Spreadsheets

photos of photos of
cleaning fridge temps
schedule

photos of
delivery
record

Paper copies Photos of Whiteboards

that are filed / whiteboards/ that are
photographed other records/ photographed/
date readings recorded later

any items marked with a * are not required by law to record but you may find them useful 1
 Contents

Contents

Dark Blue Cards: Set-up Orange Cards: Serving + Selling

3 Staff training records 27 Transported food temperature checks

Blue Cards: Starting 29 Selling your food to other businesses

5 Protecting food from contamination
by staff –
­ Staff sickness Purple Cards: Closing
7 Keeping food cold ­– Fridge/chiller
temperature checks 31 Cleaning up

Green Cards: Preparation 33 Maintaining equipment and facilities

9 Allergens in your food* Red Cards: Troubleshooting

11 My approved suppliers 35 When something goes wrong

13 Supplier deliveries 37 Customer complaints information

39 Traceability ­– importing food

Yellow Cards: Making + Cooking
15 Cooking poultry, minced meat and Teal Cards: Specialist
chicken liver
41 Sushi rice pH record
17 Proving the method you use to kill
bugs works every time 43 Proving sushi rice pH

19 Proving that a time/temperature 45 Drying records for Chinese style

cooks poultry, minced meat and roast duck
chicken liver
47 Proving a drying method for Chinese
21 Cooling freshly cooked food style roast duck

23 Hot smoking to cook your food ­­– 49 Sous vide control sheet
batch records
51 Proving a cooking method for sous vide

25 Hot smoking to impart flavour to

Record list
your food
53 Record list

any items marked with a * are not required by law to record but you may find them useful 2
 See the ‘Training and
competency’ card in SS&S

Staff training records

Tim Jones ‘s training record

Position* Start date* 12 / 04 / 17

Kitchen hand

Email* tim.jones@email.com Phone number* 022 0123 456

Topic (Part of the plan that has been covered) Employee initials Supervisor initials Date

Wash hands
(wash with soap, 20 sec rule, dry TJ GW 12/04/17
thoroughly, know when to wash them)

Protecting food from contamination

by staff TJ GW 12/04/17
(managing sickness, clean clothing)

Separating Food
(raw vs cooked, allergy awareness, TJ GW 12/04/17
managing chemicals)

Cleaning up
(what to clean, when and how) TJ GW 12/04/17

any items marked with a * are not required by law to record but you may find them useful 3
 See the ‘Training and
competency’ card in SS&S

Staff training records

‘s training record

Position* Start date*

Email* Phone number*

Topic (Part of the plan that has been covered) Employee initials Supervisor initials Date

any items marked with a * are not required by law to record but you may find them useful 4
 See the ‘Protecting food from
Protecting food from contamination by staff contamination by staff’
card in SS&S

– Staff sickness
Name Symptoms* Date Action taken* Checked by

Stayed home. symptoms stopped 02/04/17.

Samuel Smith Fever and vomiting 01/04/17 TW
Back to work on 05/04/17

any items marked with a * are not required by law to record but you may find them useful 5
 See the ‘Protecting food from
Protecting food from contamination by staff contamination by staff’
card in SS&S
– Staff sickness
Name Symptoms* Date Action taken* Checked by

any items marked with a * are not required by law to record but you may find them useful 6
 See the
See‘Keeping food cold’
the ‘Keeping food cold’
Keeping Food cold card in SS&S
card in SS&S

– Fridge/chiller temperature checks

Date week starts: Date week starts:
Fridge

Fridge
Tues

Tues
Thur

Thur
Wed

Wed
Mon

Mon
Sun

Sun
Sat

Sat
Fri

Fri
°C °C °C °C °C °C °C
1 5°c 4°c 5°c 4°c 3°c 3°c -- 1

°C °C °C °C °C °C °C
2 3°c 3°c 4°c 3°c 3°c 3°c -- 2

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
3 3

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
4 4

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7 7

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8 8

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9 9

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
10 10

Checked by: JP Checked by:

Date week starts: Date week starts:

Fridge

Fridge
Tues

Tues
Thur

Thur
Wed

Wed
Mon

Mon
Sun

Sun
Sat

Sat
Fri

Fri

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
1 1

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
2 2

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3 3

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6 6

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7 7

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8 8

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9 9

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
10 10

Checked by: Checked by:

any items marked with a * are not required by law to record but you may find them useful 7
 See the ‘Keeping food cold’
Keeping Food cold card in SS&S

– Fridge/chiller temperature checks

Date week starts: Date week starts:
Fridge

Fridge
Tues

Tues
Thur

Thur
Wed

Wed
Mon

Mon
Sun

Sun
Sat

Sat
Fri

Fri
°C °C °C °C °C °C °C °C °C °C °C °C °C °C
1 1

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
2 2

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
3 3

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
4 4

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
5 5

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6 6

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
7 7

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
8 8

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
9 9

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
10 10

Checked by: Checked by:

Date week starts: Date week starts:

Fridge

Fridge
Tues

Tues
Thur

Thur
Wed

Wed
Mon

Mon
Sun

Sun
Sat

Sat
Fri

Fri

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
1 1

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
2 2

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
3 3

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
4 4

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5 5

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9 9

°C °C °C °C °C °C °C °C °C °C °C °C °C °C
10 10

Checked by: Checked by:

any items marked with a * are not required by law to record but you may find them useful 8
 See the ‘Separating food’
card in SS&S

Allergens in your food* See the ‘Knowing what’s

in your food’ card in SS&S

This record is optional to help you or your staff know what is in your food so that you can tell your
customers.

Dish name* Ingredients* Allergens*

Cookies Flour, eggs, butter, milk, sugar, Milk, Cereals

chocolate chips containing gluten,
eggs

any items marked with a * are not required by law to record but you may find them useful 9
 See the ‘Separating food’
card in SS&S

Allergens in your food* See the ‘Knowing what’s

in your food’ card in SS&S

This record is optional to help you or your staff know what is in your food so that you can tell your
customers.

Dish name* Ingredients* Allergens*

any items marked with a * are not required by law to record but you may find them useful 10
 See the ‘Sourcing, receiving &
storing food’ card in SS&S

My approved suppliers

Approved supplier Approved supplier

Business name Cheesy Pete Business name

Contact person Contact person

Peter Rowse

Phone 021 123 456 Phone

Email orders@cheesypete.co.nz Email

Address Cheesy Pete Address

44 Main Street
Cityville

Day to place orders Days to receive delivery Day to place orders Days to receive delivery

Mon Tues Wed Thu Mon Tues Wed Thu Mon Tues Wed Thu Mon Tues Wed Thu

Fri Sat Sun__ Fri Sat Sun__ Fri Sat Sun__ Fri Sat Sun__

Goods supplied Goods supplied

chedder
brie
mozzarella

Comments Comments

doesn’t like last minute

orders but can do next
day delivery

closes at 2pm on
thursdays

any items marked with a * are not required by law to record but you may find them useful 11
 See the ‘Sourcing, receiving &
storing food’ card in SS&S

My approved suppliers

Approved supplier Approved supplier

Business name Business name

Contact person Contact person

Phone Phone

Email Email

Address Address

Day to place orders Days to receive delivery Day to place orders Days to receive delivery

Mon Tues Wed Thu Mon Tues Wed Thu Mon Tues Wed Thu Mon Tues Wed Thu

Fri Sat Sun__ Fri Sat Sun__ Fri Sat Sun__ Fri Sat Sun__

Goods supplied Goods supplied

Comments Comments

any items marked with a * are not required by law to record but you may find them useful 12
 See the ‘Sourcing, receiving &
storing food’ card in SS&S

Supplier deliveries See the ‘Tracing your food’

card in SS&S

This record can also be used for tracing your food.

Batch number Name and contact Type of food Quantity Temp Checked
Date*
/ Lot ID* details of supplier (if applicable) by

farrods,
fresh chicken
4/4/17 4251708 south farm 5kg 4°c Tony
breast
townsville

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

any items marked with a * are not required by law to record but you may find them useful 13
 See the ‘Sourcing, receiving &
storing food’ card in SS&S

Supplier deliveries See the ‘Tracing your food’

card in SS&S

This record can also be used for tracing your food.

Batch number Name and contact Type of food Quantity Temp Checked
Date*
/ Lot ID* details of supplier (if applicable) by

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

any items marked with a * are not required by law to record but you may find them useful 14
 See the ‘Cooking poultry,
minced meat and chick liver’
Cooking poultry, card in SS&S

minced meat and See the ‘Making doner

kebabs’ card in SS&S
chicken liver
You can also use this record blank to record:
• your weekly batch checks if you have proved your method; and
• when making donor kebabs.

Type of check
Temp How
°C long Checked

Individual
Date Time* Food
at this by*

a batch
cooked

Weekly
One of

check
batch
to temp

baked chicken
01/04/17 1:20pm 65°c 15 mins JW
breast

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

any items marked with a * are not required by law to record but you may find them useful 15
 See the ‘Cooking poultry,
minced meat and chick liver’
Cooking poultry, card in SS&S

minced meat and See the ‘Making doner

kebabs’ card in SS&S
chicken liver
You can also use this record blank to record:
• your weekly batch checks if you have proved your method; and
• when making donor kebabs.

Type of check
Temp How
°C long Checked

Individual
Date Time * Food
at this by*

a batch
cooked

Weekly
One of

check
batch
to temp

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

any items marked with a * are not required by law to record but you may find them useful 16
 See the ‘Proving the method
you use to kill bugs works
Proving the method everytime’ card in SS&S

you use to kill bugs

works every time
Use this to record blank to prove your method works for:
• drying; or
• pickling/brining meat and/or vegetables.

Item (type, size, weight)

Peach kombucha

Method
Standard kombucha ferment, 7 days, 25°C 20L water, 4kg sugar

Date* Checked
Batch Date Finish pH start pH finish
Start by*

1st 1/5/17 8/5/17 6.0 2.8 SH

2nd 10/5/17 17/5/17 6.1 2.7 SH

3rd 20/5/17 27/5/17 6.0 2.8 SH

Item (type, size, weight)

Method

Checked
Batch Date* Date Finish pH start pH finish
by*

1st

2nd

3rd

any items marked with a * are not required by law to record but you may find them useful 17
 See the ‘Proving the method
you use to kill bugs works
Proving the method everytime’ card in SS&S

you use to kill bugs

works every time
Use this to record blank to prove your method works for:
• drying; or
• pickling/brining meat and/or vegetables.

Item (type, size, weight)

Method

Checked
Batch Date*
by*
1st

2nd

3rd

Item (type, size, weight)

Method

Checked
Batch Date*
by*
1st

2nd

3rd

any items marked with a * are not required by law to record but you may find them useful 18
 Proving that a time/ See the ‘Proving the method
you use to kill bugs works
temperature cooks everytime’ card in SS&S

poultry, minced meat

and chicken liver
Use this record to prove your method works by checking it 3 times with different batches of food.

Item (type, size, weight)

2kg chicken roast x4

Method
Put in pre-heated oven at 220°C for 2 hours intended that the thickest part of the meat
reaches 75°C for 30 secs

Internal temp °C Time at

Batch Date* Checked by*
at thickest part this temp
1st 05/06/17 75°C 1min SM

2nd 08/06/17 77°C 1min SM

3rd 11/06/17 76°C 3 mins SM

Item (type, size, weight)

Method

Internal temp °C Time at

Batch Date* Checked by*
at thickest part this temp
1st
°C
2nd
°C
3rd
°C

any items marked with a * are not required by law to record but you may find them useful 19
 Proving that a time/ See the ‘Proving the method
you use to kill bugs works
temperature cooks everytime’ card in SS&S

poultry, minced meat

and chicken liver
Use this record to prove your method works by checking it 3 times with different batches of food.

Item (type, size, weight)

Method

Internal temp °C Time at

Batch Date* Checked by*
at thickest part this temp
1st
°C
2nd
°C
3rd
°C

Item (type, size, weight)

Method

Internal temp °C Time at

Batch Date* Checked by*
at thickest part this temp
1st
°C
2nd
°C
3rd
°C

any items marked with a * are not required by law to record but you may find them useful 20
 See the ‘Cooling freshly
Cooling freshly cooked food cooked food’ card in SS&S

MAXIMUM OF 6 HOURS
Time started Temp after an
Date Food item How the food was cooled Temp after 2 hours Checked by
cooling extra 4 hours of
of cooling
cooling
15/07/18 Small steak pies x12 Rack at room temp, then chiller 9am TW
19 °C 4 °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C
any items marked with a * are not required by law to record but you may find them useful 21
 See the ‘Cooling freshly
Cooling freshly cooked food cooked food’ card in SS&S

MAXIMUM OF 6 HOURS
Time started Temp after an
Date Food item How the food was cooled Temp after 2 hours Checked by
cooling extra 4 hours of
of cooling
cooling

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C
any items marked with a * are not required by law to record but you may find them useful 22
 See the ‘Using water activity,
acid or hot-smoking to control
Hot smoking to cook your food – batch records bugs’ card in SS&S

Product/Food Type of the batch* Smoke house Time the batch Time batch Food core Further time If Y, what was Checked by*
air temperature started in finished in temp at the needed? done to ensure
smoker smoker end of cooking food was
period Y/N cooked*

ham leg (3kg) 180°C 09:00 13:00 78 °C No n / a SM

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C
any items marked with a * are not required by law to record but you may find them useful 23
 See the ‘Using water activity,
acid or hot-smoking to control
Hot smoking to cook your food – batch records bugs’ card in SS&S

Product/Food Type of the batch* Smoke house Time the batch Time batch Food core Further time If Y, what was Checked by*
air temperature started in finished in temp at the needed? done to ensure
smoker smoker end of cooking food was
period Y/N cooked*

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C
any items marked with a * are not required by law to record but you may find them useful 24
 See the ‘Using water activity,
acid or hot-smoking to control

Hot smoking to impart bugs’ card in SS&S

flavour to your food

Smoke
Time taken for
Date* Food item house Checked by
smoking process
temp

11/08/18 Ham x20 52°C 45 mins TJ

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

any items marked with a * are not required by law to record but you may find them useful 25
 See the ‘Using water activity,
acid or hot-smoking to control

Hot smoking to impart

bugs’ card in SS&S

flavour to your food

Smoke
Time taken for
Date* Food item house Checked by
smoking process
temp

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C
any items marked with a * are not required by law to record but you may find them useful 26
 See the ‘Transporting your
food’ card in SS&S

Transported food
temperature checks
You only need to use this sheet if your food is out of temperature control for more than 4 hours.

Temp
Date* Type of food* (taken +4 hrs out Checked by*
of temp control)

4/10/16 milk 8°C JW

7/06/17 yoghurt 4°C JW

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

any items marked with a * are not required by law to record but you may find them useful 27
 See the ‘Transporting your
food’ card in SS&S

Transported food
temperature checks
You only need to use this sheet if your food is out of temperature control for more than 4 hours.

Temp
Date* Type of food* (taken +4 hrs out Checked by*
of temp control)

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

°C

any items marked with a * are not required by law to record but you may find them useful 28
 See the ‘Selling your

Selling your food to other businesses

food to other businesses’
card in SS&S

Quantity Date you supplied Checked

Business that you supply food to Contact details* Product supplied:
supplied: them by

123 Main Street, Auckland. 027

PJ’s Burger Truck burger buns 200 21 June 2018 BL
345 789

any items marked with a * are not required by law to record but you may find them useful 29
 See the ‘Selling your

Selling your food to other businesses

food to other businesses’
card in SS&S

Quantity Date you supplied Checked

Business that you supply food to Contact details* Product supplied:
supplied: them by

any items marked with a * are not required by law to record but you may find them useful 30
 See the ‘Cleaning up’
card in SS&S
Cleaning up
Items and areas to be
Dates/Frequency Method of cleaning* Who cleans it Notes*
cleaned (cleaning task)
Preparation benches after every use clean debris, wipe with new or freshly cleaned all staff
cloth with hot soapy water, dry with paper
towels, apply spray sanitiser
(no rinse)

any items marked with a * are not required by law to record but you may find them useful 31
 See the ‘Cleaning up’
card in SS&S
Cleaning up
Items and areas to be
Dates/Frequency Method of cleaning* Who cleans it Notes*
cleaned (cleaning task)

any items marked with a * are not required by law to record but you may find them useful 32
 Maintaining equipment and facilities record See the ‘Maintaining
equipment and facilities’
card in SS&S
• This includes water supply checks
• When something goes wrong with your equipment / factilities (e.g broken fridges, flooding) use to the ‘When something goes wrong record’

Item requiring maintenance Date checked/

Frequency Who does it Description of maintenance Notes*
checks/repairs to be checked

Grease Trap 6 monthly - Greg’s Grease Trap Services Full service and clean out of
Feb and Aug passive grease trap

any items marked with a * are not required by law to record but you may find them useful 33
 Maintaining equipment and facilities record See the ‘Maintaining
equipment and facilities’
card in SS&S
• This includes water supply checks
• When something goes wrong with your equipment / factilities (e.g broken fridges, flooding) use to the ‘When something goes wrong record’

Item requiring maintenance Date checked/

Frequency Who does it Description of maintenance Notes*
checks/repairs to be checked

Grease Trap 6 monthly - Greg’s Grease Trap Services Full service and clean out of
Feb and Aug passive grease trap

any items marked with a * are not required by law to record but you may find them useful 34
 See the ‘When something
goes wrong’ card in SS&S

When something goes wrong

Date: 17 / 02 / 17 Signed by: Richard Thomas

What went wrong?

Fridge 2 on permanent defrost

What did you do to fix it?

Called sparky

What did you do to stop it from happening again?

Caused by build up of dust around compressor - to regularly check/clean [on cleaning
schedule]

How you kept food safe or made sure no unsafe ore unsuitable food was sold
Moved food to beer fridge
- Checked temp for food: all still at 5°C
- Used most of it today,

any items marked with a * are not required by law to record but you may find them useful 35
 See the ‘When something
goes wrong’ card in SS&S

When something goes wrong

Date: / / Signed by:

What went wrong?

What did you do to fix it?

What did you do to stop it from happening again?

How you kept food safe or made sure no unsafe ore unsuitable food was sold

any items marked with a * are not required by law to record but you may find them useful 36
 See the ‘Dealing with customer
complaints’ card in SS&S

Customer complaints
information
Customer name and contact details
Fred Smith

Date and time of purchase

Monday 15th July Lunch time @ 12:30
Mince and cheese pie

Affected food (batch/lot number)

Batch made that morning (monday) - new week; new food

Complaint
Claims pie made them sick

(The following can also be filled in on the When something goes wrong template)
Cause of the problem
See investigation below. Does not appear to be caused by us

Action taken immediately and action taken to stop it happening again

I showed Mr Smith our cooking records for Mondays batch of pies.
I also showed him our hot holding record.
I suggested he speaks to the local council EHO about the matter and if he was still ill his
doctor would be able to help as well.

Signed by
Sam Mornings

any items marked with a * are not required by law to record but you may find them useful 37
 See the ‘When something
goes wrong’ card in SS&S

Customer complaints
information
Customer name and contact details

Date and time of purchase

Affected food (batch/lot number)

Complaint

(The following can also be filled in on the When something goes wrong template)
Cause of the problem

Action taken immediately and action taken to stop it happening again

Signed by

any items marked with a * are not required by law to record but you may find them useful 38
 See the ‘Tracing your
food’ card in SS&S

Traceability
­— importing food
Tracing your imported food (this record is required if you are importing food).

Name of supplier and contact details

Ying Yang Manufacturing Co
+86 23445657

Manufacturer of the food and contact details

Ying Yang Manufacturing Co, Shanghai
Mr Alan Lee, owner tel +86 23445657 Email: alanlee@yingyang.co.cn

Product type Brand Batch /Lot Information

Dumpling wrapper Ying Yang SGH117801

Other information
Ying Yang has provided certificates of registration with Shanghai food authority - reg no
12345

The product is transported using a registered food distributor in Shanghai (World Wide Food
Distribution)

Received product specifications from Ying Yang. Cross referenced specs with Food Standards
Code to ensure it meets NZ Standards

any items marked with a * are not required by law to record but you may find them useful 39
 See the ‘Tracing your
food’ card in SS&S

Traceability
­— importing food
Tracing your imported food (this record is required if you are importing food).

Name of supplier and contact details

Manufacturer of the food and contact details

Product type Brand Batch /Lot Information

Other information

any items marked with a * are not required by law to record but you may find them useful 40
 See the ‘Making sushi with
acidified rice’ card in SS&S

Sushi rice pH record

You can also use this record blank for your weekly batch checks if you have proved your method.

pH of Checked pH of Checked
Date Batch/type of rice* rice by Date Batch/type of rice* rice by

08/04/17 White. Morning 3.2 KW

08/04/17 white. Morning 2.9 SL

08/04/17 White. Afternoon 3.8 KW

any items marked with a * are not required by law to record but you may find them useful 41
 See the ‘Making sushi with
acidified rice’ card in SS&S

Sushi rice pH record

You can also use this record blank for your weekly batch checks if you have proved your method.

pH of Checked pH of Checked
Date Batch/type of rice* rice by Date Batch/type of rice* rice by

any items marked with a * are not required by law to record but you may find them useful 42
 See the ‘Making sushi with
acidified rice’ card in SS&S

Proving Sushi rice pH See the ‘Proving the method

you use to kill bugs works
every time’ card in SS&S

Use this record blank to prove your method works by checking it with 3 different batches. If you
prove your method, you must still check one batch of acidified rice every week.

Type of rice*

White sushi rice

Amount of vinegar Checked

Date* Amount of Rice pH of rice
solution by

8/7/17 1st 500g 130ml 3.8 BM

8/7/17 2nd 500g 130ml 3.6 BL

9/7/17 3rd 500g 130ml 3.7 FG

Type of rice*

Amount of vinegar Checked

Date* Amount of Rice pH of rice
solution by

1st

2nd

3rd

Type of rice*

Amount of vinegar Checked

Date* Amount of Rice pH of rice
solution by

1st

2nd

3rd

any items marked with a * are not required by law to record but you may find them useful 43
 See the ‘Making sushi with
acidified rice’ card in SS&S

Proving Sushi rice pH See the ‘Proving the method

you use to kill bugs works
every time’ card in SS&S

Use this record blank to prove your method works by checking it with 3 different batches. If you
prove your method, you must still check one batch of acidified rice every week.

Type of rice*

Amount of vinegar Checked

Date* Amount of Rice pH of rice
solution by

1st

2nd

3rd

Type of rice*

Amount of vinegar Checked

Date* Amount of Rice pH of rice
solution by

1st

2nd

3rd

Type of rice*

Amount of vinegar Checked

Date* Amount of Rice pH of rice
solution by

1st

2nd

3rd

any items marked with a * are not required by law to record but you may find them useful 44
 See the ‘Making Chinese style
roast duck’ card in SS&S

Drying records for See the ‘Proving the method

you use to kill bugs works
Chinese style roast duck every time’ card in SS&S

Cooking details

Date* Temperature
Time Time taken Action taken to correct drying if core
started Checked
from drying temperature is greater than 25°C
drying Half- by*
Start area for
way cooking

8/7/17 3pm 20°C 20°C 3hrs n / a JM

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

any items marked with a * are not required by law to record but you may find them useful 45
 See the ‘Making sushi with
acidified rice’ card in SS&S

Drying records for See the ‘Proving the method

you use to kill bugs works
Chinese style roast duck every time’ card in SS&S

Cooking details

Date* Temperature
Time Time taken Action taken to correct drying if core
started Checked
from drying temperature is greater than 25°C
drying Half- by*
Start area for
way cooking

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

°C °C

any items marked with a * are not required by law to record but you may find them useful 46
 See the ‘Making sushi with
acidified rice’ card in SS&S
Proving a drying
See the ‘Proving the method
method for Chinese you use to kill bugs works
every time’ card in SS&S
style roast duck
Use this record blank to prove your method works by checking it with 3 different batches. If you
prove your method, you must still check one batch of duck every week. These can be recorded
using the ‘Drying methods for Chinese style roast duck’ record blank.

Food item and method

1.75 kg duck. Dip in boiling water with 2 tsp five-spice, 2 tsp sugar, 2 tps salt, 3 tsp
vinegar. Hang duck in cooler part of kitchen for 3 hours. Check temp at start and after
1.5 hrs

Cooking details

Date Temperature Time taken

Time from drying Action taken to correct drying if core Checked
started area for temperature is greater than 25°C
Half- by*
drying Start cooking
way

3pm 20°C 20°C 3 hours n / a JM

1st
4pm 20°C 19°C 3 hours n / a JM
2nd
3pm 19°C 19°C 3 hours n / a JM
3rd

Food item and method

Cooking details

Date Temperature Time taken

Time from drying Action taken to correct drying if core Checked
started area for temperature is greater than 25°C
Half- by*
drying Start cooking
way

°C °C
1st

°C °C
2nd

°C °C
3rd
any items marked with a * are not required by law to record but you may find them useful 47
 See the ‘Making sushi with
acidified rice’ card in SS&S
Proving a drying
See the ‘Proving the method
method for Chinese you use to kill bugs works
every time’ card in SS&S
style roast duck
Use this record blank to prove your method works by checking it with 3 different batches. If you
prove your method, you must still check one batch of duck every week. These can be recorded
using the ‘Drying methods for Chinese style roast duck’ record blank.

Food item and method

Cooking details

Date Temperature Time taken

Time from drying Action taken to correct drying if core Checked
started area for temperature is greater than 25°C
Half- by*
drying Start cooking
way

°C °C
1st

°C °C
2nd

°C °C
3rd

Food item and method

Cooking details

Date Temperature Time taken

Time from drying Action taken to correct drying if core Checked
started area for temperature is greater than 25°C
Half- by*
drying Start cooking
way

°C °C
1st

°C °C
2nd

°C °C
3rd
any items marked with a * are not required by law to record but you may find them useful 48
 See the ‘Cooking using sous
vide’ card in SS&S

Sous vide control sheet

You can use this record blank for:

• recording your weekly batch checks if you have proved your method; or
• recording your sous vide time and temperatures.

Date* Item description* Cooking

Temp at end of holding time

and stored for later service)

Temp at start of holding time

Cooling time (food cooled

Water bath temp before

Length of holding time

Served immediately*
Time for food to reach

Chilled storage*
food was added

internal temp

Checked by
63 25 62 2 65
24/06/17 Chicken breast n / a EA
°C mins °C hours °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

any items marked with a * are not required by law to record but you may find them useful 49
 See the ‘Cooking using sous
vide’ card in SS&S

Sous vide control sheet

You can use this record blank for:

• recording your weekly batch checks if you have proved your method; or
• recording your sous vide time and temperatures.

Date* Item description* Cooking

Temp at end of holding time

and stored for later service)

Temp at start of holding time

Cooling time (food cooled

Water bath temp before

Length of holding time

Served immediately*
Time for food to reach

Chilled storage*
food was added

internal temp

Checked by
63 25 62 2 65
24/06/17 Chicken breast n / a EA
°C mins °C hours °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

°C °C °C

any items marked with a * are not required by law to record but you may find them useful 50
 See the ‘Cooking using sous
vide’ card in SS&S
Proving a cooking method for sous vide
Use this record blank to prove your method works by checking it with 3 different batches. If you prove your method, you must still check
one batch of sous vide food every week. (These can be recorded using the ‘Sous vide control sheet’ record blank)

Food item and details (i.e. weight, size, thickness of cut, ingredients etc.):
- 1 chicken breast (200-220g)
- Season with salt and pepper
-Use vacuum bag (small), put chicken breast into bag and seal according to manufacturers instructions.
- Water bath >60°C before bag is immersed

What equipment was used (water bath loading)?

- Vacuum bag small
- water bath
- needle probe

Cooling time
Water bath temp Time for food to
Temp at start of Length of Temp at end of (food cooled Served Checked
Date* before food was reach internal Chilled storage
added temp
holding time holding time holding time and stored for immediately* by
later service

1st 62°C 30 mins 6°C 2hrs 65°C n /a n / a FW

5/8/17

2nd 62°C 30 mins 6°C 2hrs 65°C n /a n / a GM

8/8/17

3rd 62°C 30 mins 6°C 2hrs 65°C n /a n / a GM

9/8/17

any items marked with a * are not required by law to record but you may find them useful 51
 See the ‘Cooking using sous
vide’ card in SS&S
Proving a cooking method for sous vide
Use this record blank to prove your method works by checking it with 3 different batches. If you prove your method, you must still check
one batch of sous vide food every week. (These can be recorded using the ‘Sous vide control sheet’ record blank)

Food item and details (i.e. weight, size, thickness of cut, ingredients etc.):

What equipment was used (water bath loading)?

Cooling time
Water bath temp Time for food to
Temp at start of Length of Temp at end of (food cooled Served Checked
Date* before food was reach internal Chilled storage
added temp
holding time holding time holding time and stored for immediately* by
later service

1st °C °C °C

2nd °C °C °C

3rd °C °C °C
any items marked with a * are not required by law to record but you may find them useful 52
 Record list

If you do the following activities you will need to keep records for them. The list below outlines
which sections require records and what needs to be on them. You can either use the record
blanks in this pack or create your own.

Simply safe & suitable Record

cards

Staff training Who was trained Date

Parts of the plan covered Signatures from trainee and trainer

Registered water Who inspected Date

supply
Completed tasks
(this is included in the main-
taining equipment and facilities
record blank)
Roof water / surface or Water test results initial/annual (not a record blank)
ground water supply
All nearby activities (not a record blank - entered in the plan)

Protecting food from Who was sick Date

contamination by staff
(Sickness record)

Keeping food cold Daily fridge temperatures Date

Sourcing, receiving and Approved suppliers list

storing food
Name & contact details of your supplier
Type and quantity of food supplied
Temp at time received (if applicable)
Cooking poultry, minced Food type Date cooked
meat and chicken liver Temperature cook to and how long it stayed at temperature
Proving the method you use Method Weekly batch checks
to kill bugs works every time
• Cooking poultry,
minced meat and
chicken liver
• Pickling and brining
meat/vegetables
• Hot smoking
• Sushi
• Chinese duck
• Sous vide

53
 Record list

Type of record Record

Reducing water activity: (no record blank as all a one off)

Using water activity, acid
Lab test results / results from your own method
or hot-smoking to control
bugs Method for drying food Recipe for brining solutions

Reducing pH: (no record blank as a one off)

Recipe for pickling solutions
Hot-smoking:
Smoke house air temperatures Smoking start time
Smoking finish time Food core temperature at end of cooking
If additional time was needed.
Hot-smoking (to flavour food only):
Smoke house air temperatures length of the process

Transporting you food Temperature your food was transported at (if required)

Selling food to other Business details that you supply food to Date
businesses Products you supply to them Amount supplied

Cleaning up Cleaning task Who does it Dates/frequency

Maintaining equipment and Regular maintenance checks/repairs Who did it Date

facilities

When things go wrong What went wrong Date How you fixed it
Steps to prevent it happening again
How you keep food safe or made sure no unsafe and unsuitable
food was sold

Customer complaints Customer contact details Date and time of purchase

Food affected including batch/lot ID if applicable
What the complaint was about Cause of problem
Action taken immediately Steps to prevent it happening again

Option 1 - Record all information (use when importing)

Tracing your food
(also see supplier deliver Name and contact details of supplier
record)
Name and contact details of the manufacturer of the food
Any information that shows the food has been assessed as
being safe and suitable

54
 Record list

Type of record Record

Tracing your food Any information that shows the food is transported safely
(continued)
Description of the food (commodity, brand, lot / batch ID etc.)
Any info which allows food to be traced from supplier to importer,

Option 2 - Minimum information required when receiving food

Name and contact details of supplier Type of food
Quantity Temperature at time received (if applicable)

Recalls Recall hazard/risk analysis form (no record blank)

Copy of Recall notice

Specialist records: Sushi

pH measures of rice.
• Sushi
• Chinese roast duck Chinese roast duck

• Doner kebab Temperature of each duck at the time it was hung up to dry and
the time the drying started
• Sous vide
Temperature of the duck half way through drying process and how
you brought temperature down if higher than 25°C.
The time the duck was taken from the drying area to be cooked.

Doner kebab
Food type
Date
Temperature food cooked to
Time food stayed at temperature for

Sous vide
Water bath temperatures before adding food
Time take for the food to reach the selected internal temperature
Length of holding time once the food has reached the selected
temperature
Internal temperature of the food at the start and end of holding
times
Cooling time

55