Today, we are going to be discussing food safety records. What records need to be kept? Why is it important to keep them safe? Who is responsible for reviewing them?

This blog will provide the best practice for keeping these records and discuss why they are so important. You must maintain accurate and up-to-date food safety records as a food producer or distributor. Not doing so can lead to serious penalties.

So, make sure you read on for all the details!

What records need to be kept? 

Keeping food safety records can help ensure your products are safe to eat and meet all regulatory requirements.

• Daily records include cleaning and sanitation, waste, calibration, equipment maintenance etc.
• Regulatory inspection
• Audit report

Program reviews are all important aspects of food safety management. Food safety records should include the following:

 

Daily Records: Cleaning & Sanitation, Waste, Calibration, Equipment Maintenance etc. These entries should be made at the time the activity occurs, so you have accurate information about what was done and when it was done. This will help you track trends and make better decisions about how to keep your facility clean and sanitary.

 

Regulatory Inspections – CFIA inspection and FDA inspections

You may have to maintain records of regulatory inspections or other related documentation associated with inspections carried out by government regulatory agencies (such as the FDA or CFIA). Such documentation can show evidence of compliance with applicable regulations. It can also serve as proof of training given to employees regarding food handling procedures.

 

Audit Report: An audit report provides an objective snapshot of your organization’s current situation relative to food safety laws, standards, practices, internal controls etc. There are two reasons to conduct an audit: first, to find areas that need improvement; second, to prove to external stakeholders that your operations follow regulations and standards.

 

Digital and hard copy records both are acceptable.

 Food safety records are important to comply with various food safety regulations. While a hard copy record is useful for businesses with older employees who may not be familiar with computers or the Internet. While digital copies are easy to obtain and use, hard copies may be a better option for those who are not as tech-savvy.

Remember, US Food Safety Modernization Act (FSMA) requires documents to be available and presented within 24 hours in a sortable format so that inspectors can quickly determine what needs to be inspected.

Why is it important to keep food safety records? 

Food safety records are important for two reasons: first, they help to ensure that the food you eat is safe and second, they can be used as evidence in a legal case if something goes wrong.

Consumers are concerned about foodborne illness, while businesses are worried about product recalls and legal liability.

Maintaining food safety records is crucial to track the measures taken to prevent contaminated food and possesses vital evidence in case of an outbreak or recall.

Regulatory requirements differ across the globe, but in general, three key categories of records must be maintained: production records (which encompass any recipe alterations made), processing records (including details of all ingredients used), and storage/handling/distribution records.

It’s also important to keep track of any inspections or audits conducted on your facility. This information can help support food safety outbreak investigations and prove compliance with regulatory requirements.

To ensure you have all the necessary information for keeping your food safety record accurate and up-to-date, conducting a regular food safety audit is a good idea. A Food Safety Audit Checklist will help you identify areas where improvements may be needed.

Contact us to get a copy.

 

Who reviews food safety records? 

Food safety reviews happen at various levels of an organization, from the farm to your kitchen table.

Under the regulations of the Food Safety Modernization Act (FSMA), it is mandatory for all individuals or companies involved, directly or indirectly, in the preparation or management of food to keep precise and current records of their food safety processes.

There are three main ways to keep your food safety records safe: by keeping them electronically, by having someone responsible for reviewing and updating them regularly, or by physically storing them where only authorized individuals have access to them.

Electronic storage is the most secure option because it eliminates the risk of human error or data loss.

Businesses should appoint someone responsible for regularly reviewing and updating their food safety records.

Having this individual ensures that everyone working with food knows about current regulations and practices related to food safety.

Physical records storage also offers some security benefits over electronic storage since it limits unauthorized access to information that could harm public health. It’s important not only to make sure your employees know how to review these records but also to do them correctly.

 

Best practice for record keeping – scribbled, pen only, one line and initials, completed on time. 

Food safety records can help you identify problems early, correct them quickly, and track your progress over time. They should be legible and easy to review so everyone involved with the food chain knows what’s happening.

 

There are several best practices for keeping food safety records:

1) Use pen, not pencil—scribbled notes are less likely to be accurate or consistent than written notes. Pencil marks can smudge or get erased; paper torn from notebooks often contains errors; handwritten entries may never get reviewed correctly.

2) Keep recordkeeping up-to-date—reviewing your food safety records regularly helps catch deviations from safe procedures as they happen.

3) Correct mistakes immediately—if there’s an error in a food safety record, correct it as soon as possible. If corrections aren’t made timely enough, it could lead to potential violations.

 

Food Safety Records play an important role in ensuring public health and company profitability.

 

Additional record-keeping might be required by regulations when working with other food products.

Keeping accurate food safety records is essential for any business that sells food products. By maintaining detailed inventory and processing procedures documentation, you can ensure compliance with relevant regulations and demonstrate your commitment to safe, high-quality food.

Keeping records of the source and distribution of your food products is essential for food manufacturers. These records can help you track your products and quickly address any issues that may arise.

Different food safety records serve different purposes, but all are equally important. Product record-keeping helps you detect potential problems early on, which can save your business from disasters.

Production/distribution record keeping can prevent fraud and ensure the quality of your products.

Shipping/delivery record keeping ensures that your products are delivered safely and contamination-free. Lastly, recall tracking provides transparency into when a problem was identified and handled, giving your customers peace of mind about the safety of your products.

By maintaining comprehensive records for each of these categories, you can build a reputation as a trustworthy and responsible business that prioritizes customer safety.

 

Conclusion 

As food businesses grow and expand, keeping accurate food safety records is more important than ever. Tracking your progress and ensuring the safety of your customers are both benefits of keeping records of your business operations. It’s important to make any necessary corrections to improve your products or services in the future. With a little planning and effort, food safety records can be a breeze to keep up with and will help you stay on the right track.