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									Repacking and Wholesale
  Food Safety Log and
   Record Templates
  for Fresh Fruits and
       Vegetables



       FIRST EDITION
          April 2005
Repacking and Wholesale Food Safety Program for          Canadian Produce Marketing
Association
Fresh Fruits and Vegetables – Log and Record Templates   FIRST EDITION – Apr. 05
       Acknowledgements


       The Canadian Produce Marketing Association would like to extend its sincere
       appreciation to Agriculture and Agri-Food Canada (AAFC) through the Canadian
       Food Safety and Quality Program and the Canadian Food Safety Adaptation
       Program for their financial support of this project. As part of the Agricultural
       Policy Framework, federal-provincial-territorial governments are working with
       industry to enhance food safety and food quality in Canada. Opinions expressed in
       this document are those of the participants and not necessarily AAFC.


       Technical support for the program was provided by various federal and provincial
       governments and produce industry stakeholders.         The Canadian Produce
       Marketing Association’s Repacking and Wholesale Food Safety Project could not
       have taken place without the participation and the invaluable input of a great
       number of people.


       Every effort has been made to ensure the material presented in this manual is up
       to date and accurate. The organizations and individuals involved in the program,
       however, cannot be held responsible for any error or consequences that could
       result from the use of this information. As well, as science and technology evolve,
       the content of the Repacking and Wholesale Food Safety Program will be changed
       accordingly and in a timely fashion.




April 2005
Repacking and Wholesale Food Safety Program for                  Canadian Produce Marketing
Association
Fresh Fruits and Vegetables – Log and Record Templates           FIRST EDITION – Apr. 05

 Company name             Title: Deviation and
                          Corrective Action Form
                          Code: DV-001                          Revision: # 1
                          Completed By:                         Date:
                          Verified By:                          Date:

Name: ________________________ Date: ___________________

Menu Item/Area: ____________________________

Identifier: _______________________________

Description of Unusual Occurrence (Deviation):
(Description of critical limits exceeded, non complying procedure)




Action Taken (Corrective Action):
(Immediate and long term, to procedure and to personnel)




Recommended action for re-evaluation of corrective action or modification to the HACCP
program to prevent reoccurrence of this problem:
(Describe in detail)




Date Noncompliance solved: _______________________________

Current Status: __________________________________________

Corrective Action determined by: ____________________ Date: __________________

Reviewed and approved by: ________________________ Date: __________________
                             (Signature of HACCP Coordinator)



April 2005
Repacking and Wholesale Food Safety Program for                     Canadian Produce Marketing
Association
Fresh Fruits and Vegetables – Log and Record Templates              FIRST EDITION – Apr. 05

  Company name                        Title: Deviation and Corrective Action Form
                                      Code: DV-002                                          Revision: #1
                                      Completed By:                                         Date:
                                      Verified By:                                          Date:
 Instructions:
     1) All deviations and corrective actions are recorded in this log.
     2) A Manager or Supervisor ensures that the corrective action has been executed.
 Date of      Section /   Deviation             Corrective Action              Completion     Manager /
 occurrence   Item                                                             Date           Supervisor




April 2005
Repacking and Wholesale Food Safety Program for                Canadian Produce Marketing
Association
Fresh Fruits and Vegetables – Log and Record Templates          FIRST EDITION – Apr. 05

  Company name               Title: Premises Review Log
                             Code: LG-011                       Revision: # 1



 Instructions:
     1) The Premises Review Log is completed ________________ (e.g. four times a year - Jan, April, July,
          Oct, every six months).
     2) It is also completed at commencement and after any renovation.
     3) If deviations are discovered during the monitoring, it is recorded on this log.
     4) The__________(e.g. Manager, Operator, Supervisor) determines the necessary corrective action and
          records it on the Log.
     5) The verification of the Premises Review Log LG-011 is done by ______________ (e.g. Food safety
          coordinator, manager) every ______________ (e.g. within one week after the premise’s review is
          done).
                                                 YES    NO             Deviation        Corrective Action
 Outside Property and Building
 Condition of No potholes
 Driveway         No cracks
                  No water buildup
 Cardboard        Closed
 Bin              Emptied as per schedule
 Garbage Bin Closed
                  Emptied as per schedule
 Grounds          Clean
                  Free or refuse, debris,
                  decomposed material
 Windows          Properly closed and secure
 Screens          Free of holes
 Doors            Properly closed and secure
 Site Plan /      Most updated version
 Blue Prints      (approved by regulatory
                  authority)
 General          Building codes are met.
 Facility
                  Facilities are well
                  constructed and maintained.
 Interior Facility Design, Construction          YES    NO             Deviation        Corrective Action
 and Maintenance
 Loading          Free of debris and/or clutter
 Dock             Clean and secure
 Building         All floors are sealed, free of
 Interior         cracks, prevent water build
                  up and slips
                  All walls and ceilings are
                  painted, free of mould,
                  paint flakes, and leakage


April 2005
Repacking and Wholesale Food Safety Program for             Canadian Produce Marketing
Association
Fresh Fruits and Vegetables – Log and Record Templates      FIRST EDITION – Apr. 05
                 All tiles are secure and not
                 broken
                 Refrigerator and store room
                 doors are closed properly
                 and secure
                 Floor drains and sinks are
                 clean and flowing properly
 Interior Facility Design, Construction          YES   NO     Deviation        Corrective Action
 and Maintenance
 Lunchroom       Windows and doors are
 Area            secure and free of access to
                 pests.
                 Garbage, recycling are
                 secure, emptied daily.
 Working area Properly cleaned and
                 sanitized
                 Properly maintained as per
                 schedule
                 Cross contamination
                 prevented
                 Free of hazards caused by
                 employees
 Equipment,      Properly cleaned and
 reusable        sanitized
 totes,          Properly maintained as per
 packaging,      schedule
 and other       Cross contamination
 produce         prevented of unpackaged
 contact         produce.
 surfaces        Free of employee hazards
                 caused by employees
                 No direct contact with
                 incompatible operations.
 Ventilation     Ventilation is drawing air
                 contaminants efficiently
                 Free from dust or dirt build-
                 up.
                 Return air vent are clean
 Lighting        Adequate lighting in all
                 areas
                 All fixtures are shatterproof
                 protected
                 All fixtures are functioning
 Waste           Garbage containers are
                 identified, leak proof and
                 covered.
                 Dry wastes are disposed at
                 the defined frequency.


April 2005
Repacking and Wholesale Food Safety Program for            Canadian Produce Marketing
Association
Fresh Fruits and Vegetables – Log and Record Templates     FIRST EDITION – Apr. 05
                 Wet wastes are disposed
                 daily.
                 Authorized personnel
                 properly secure waste
                 produce disposal only.

 Sanitary Facility                              YES   NO     Deviation        Corrective Action
 Change          Employee change rooms
 Rooms           are clean, well ventilated
                 Washrooms have hot and
                 cold running water
                 Change area is separate
                 from repacking areas
                 Washrooms and change
                 rooms do not open directly
                 onto repacking, storage,
                 and shipping areas.
 Sanitary        Sanitary hand drying
 Facility        equipment or supplies
                 available
                 Hand soap dispenser has
                 soap available
                 Hand wash signage is in
                 place
                 Cleanable waste receptacle
                 available
 Equipment       Are easily cleaned.
 Cleaning and Are separated by location
 Sanitizing      or time from produce
 Facilities      handling and storage areas.
                 Potable water is at the
                 correct temperature for the
                 cleaning chemicals.
 Water for Carrying, Rinsing, Ice               YES   NO     Deviation        Corrective Action
 Production, and Cleaning
                 Water used for drinking,
                 hand washing, ice
                 production, cleaning, final
                 rinsing, carrying, and
                 fluming is potable
                 If municipal water source is
                 used, potability of water is
                 tested _______ (e.g. once a
                 month). Results from last
                 check meet potable water
                 standards.




April 2005
Repacking and Wholesale Food Safety Program for               Canadian Produce Marketing
Association
Fresh Fruits and Vegetables – Log and Record Templates        FIRST EDITION – Apr. 05

 Water for Carrying, Rinsing, Ice               YES   NO        Deviation        Corrective Action
 Production, and Cleaning
               If well water source is used,
               potability of water is tested
               _______ (e.g. once a
               week). Results from last
               check meet potable water
               standards. Records from
               the past 2 years are filed for
               audit.
               If treated water is used,
               proper preparation,
               monitoring, storage,
               maintenance, and disposal
               procedures are followed.
               Handling plan for Boiling
               Water Advisory is
               available.
 Completed By:                                        Date:
 Verified By:                                         Date:




April 2005
Repacking and Wholesale Food Safety Program for                  Canadian Produce Marketing Association
Fresh Fruits and Vegetables – Log and Record Templates            FIRST EDITION – Apr. 05

                          Title: Produce/Product Carrier
                          Inspection Poster
                          Code: PO-021                                    Revision: # 1
 Instructions:
     1) Every (incoming and outgoing) food carrier is inspected according to the points below.
     2) The Receiving/Shipping Logs has a column to indicate if the criteria below are “OK” or “NOT OK”.
     3) A check mark ( ) on the Receiving/Shipping Logs indicates that the required point was met.
     4) An “X” on the Receiving/Shipping Logs indicates that the required point is not met and there must be a
          note about the deviation and corrective action.

 Carrier Inspection:
       Clean and well maintained
       Free from pools of standing water
       At the specified temperature for the product being transported
    (Processed fruits, vegetables, and sprouts minimally require
    refrigeration between 4°C and 0°C (40°F and 32ºF)
       Inspection of all produce, ice, packaging material, non-food,
    and chemicals is satisfactory
       Free from pests and evidence of pests
       Loaded to permit proper airflow
       Loaded to prevent contamination by biological, chemical,
    and/or physical hazards (This includes: non-food or food grade
    chemical contamination, produce and raw meat contamination,
    and produce with Allergen containing products/materials)
       Made of smooth, non-corrosive, non-absorbent, non-toxic
    materials that are free from pitting, cracks or crevices if the
    product is in direct contact with the transportation equipment.
       __________________________________________________
       __________________________________________________

 Overall assessment: _______ OK                                _______ Not-OK




April 2005
Repacking and Wholesale Food Safety Program for                   Canadian Produce Marketing Association
Fresh Fruits and Vegetables – Log and Record Templates             FIRST EDITION – Apr. 05

                           Title: Receiving Log
                           Code: LG-021                                            Revision: # 1
 Instructions:
     1) The Receiving is completed on a daily basis every time there is a delivery of produce/product.
     2) Check if the criteria is met:
                  The Produce/Product Carrier Inspection Poster criteria are met.
                  Temperature: record temperature of produce/product nearest to the back of the truck with a
                  hand-held thermometer.
     3) A check mark ( ) indicates that the criteria are met.
     4) An “X” indicates that the criteria are not met and there must be a note about the deviation and
          corrective action.
     5) “N/A” indicates that the particular criteria item does not apply to that specific delivery.
     6) The verification of the Receiving Log LG-021 is done by ______________ (e.g. Food safety
          coordinator, manager) every ______________ (e.g. day, week, month).
 Date:
 Referen     Company       Carrier   Product Condition                                            Devia-    Receiver
    ce       Name          Inspec-     Product    Product       Best       NO        No Temp     tion and    Initials
 (Invoice                  tion                                Before    Package     abuse by    Correc-
                                        Type        Temp        OK       Damage         ice
     )                     Poster:                                                    crystals
                                                                                                    tive
 Number                    “OK” or                                                                Action
                           “Not
                           OK”
 Receiving




 Verified by:                                                                       Date:


April 2005
Repacking and Wholesale Food Safety Program for                    Canadian Produce Marketing Association
Fresh Fruits and Vegetables – Log and Record Templates              FIRST EDITION – Apr. 05

                           Title: Visitor Sign-In, Sign-Out Log
                           Code: LG-041                                          Revision: # 1
 Instructions:
     1) Visitors are asked to fill in the required information on this log sheet upon arrival and when leaving the
          company premises (Visitor name, Company name, Company phone number, Person Visited)
     2) The employee responsible for greeting visitors contacts the person being visited.
     3) The employee responsible for greeting visitors ensures that information is entered properly and verifies
          that information is correct (e.g. Company procedure may include asking for I.D. or business card).
     4) A check mark ( ) indicates that the criteria are met.
     5) The verification of the Receiving Log LG-041 is done by ______________ (e.g. Food safety
          coordinator, manager) every ______________ (e.g. day, week, month).
 Date:
  Visitor     Company      Company       Person       Time      Time           TO BE FILLED IN BY STAFF
  Name         Name          Phone       Visited     signed    signed    Visited person    Verification     Employee
                            number                     in        out      contacted by     that visitor’s    Initials
                                                     (Xhxx)    (Xhxx)       greeting        information
                                                                         employee ( )        is accurate
                                                                                                 ( )




 Verified by:                                                                      Date:




April 2005
Repacking and Wholesale Food Safety Program for                       Canadian Produce Marketing Association
Fresh Fruits and Vegetables – Log and Record Templates                 FIRST EDITION – Apr. 05

             Title: Cleaning and
             Sanitation Schedule
                 Code: SC-051              Revision: # 1
                 Completed By:             Date:
                 Approved By:              Date:
                                                                                Concen-                Person
   Item             Procedure               Frequency      Chemical                       Caution
                                                                                tration              Responsible
 e.g.        Exhibit A: Using a damp       Weekly-         Ecolab (136)      Automatic    Goggles,   Sanitation
 Walk in     cloth, wash any empty         General         Daily General     Dispenser    Rubber     Personnel
 Refrige-    shelf areas. Rinse washed                     purpose                        Gloves
 rator       areas with hot, clear water                   Cleaner.
 Vegetable   and clean cloths. Dry with                    Ecolab (144)
             clean cloths. Sweep and                       Quat Sanitizer.
             mop the cooler.                               Ecolab -Kool
                                                           Kleen (floor)




April 2005
Repacking and Wholesale Food Safety Program for               Canadian Produce Marketing Association
Fresh Fruits and Vegetables – Log and Record Templates         FIRST EDITION – Apr. 05

                         Title: Pest Monitoring Log
                         Code: LG-061                       Revision: # 1
 Instructions:
     1) ____________ (e.g. Manager) completes the Pest Control Log every month when the Pest Control
          Operator (PCO) conducts a general inspection.
     2) The PCO has provided a Pest Control Manual with activity details.
     3) If deviations are discovered during the monitoring, it is recorded on the report by the PCO.
     4) The _______________(e.g. Manager) and PCO determine the necessary corrective action and record it
          in the log.
     5) The verification of the Pest Monitoring Log LG-061 is done by ______________ (e.g. Food safety
          coordinator, manager) every ______________ (e.g. month, six months).
 Date of         Monitored Name of PCO Deviations                  Corrective       Manager Signature
 Monitorin Areas              Inspector                            Actions
 g




 Unscheduled Visit
 Date of     Monitored     Name of PCO       Deviations       Corrective     Manager Signature
 Monitorin Areas           Inspector                          Actions
 g




 Verified by:                                                      Date:


April 2005
Repacking and Wholesale Food Safety Program for                   Canadian Produce Marketing Association
Fresh Fruits and Vegetables – Log and Record Templates             FIRST EDITION – Apr. 05

                           Title: Shipping Log
                           Code: LG-022                                          Revision: # 1
 Instructions:
     1) The Shipping Log is completed on a daily basis every time produce/product is being shipped.
     2) Check if the criteria is met:
                  The Produce/Product Carrier Inspection Poster criteria are met.
                  Temperature: record temperature of produce/product nearest to the back of the truck with a
                  hand-held thermometer.
     3) A check mark ( ) indicates that the criteria are met.
     4) An “X” indicates that the criteria are not met and there must be a note about the deviation and
          corrective action.
     5) “N/A” indicates that the particular criteria item does not apply to that specific delivery.
     6) The verification of the Shipping Log LG-022 is done by ______________ (e.g. Food safety
          coordinator, manager) every ______________ (e.g. day, week, month).
 Date:
  Refe-      Company   Carrier      Product Condition                                    Deviation     Shipper
  rence      Name      Inspection   Product Product       Best       NO      No Temp        and        Initials
 (Invoi-               Poster:                           Before    Package   abuse by    Corrective
                                     Type     Temp        OK       Damage       ice
   ce)                 “OK” or                                                crystals
                                                                                          Action
 Number                “Not OK”
 Shipping




 Verified by:                                                                      Date:


April 2005
Repacking and Wholesale Food Safety Program for                   Canadian Produce Marketing Association
Fresh Fruits and Vegetables – Log and Record Templates             FIRST EDITION – Apr. 05

                           Title: Storage Temperature Log
                           Code: LG-023                                   Revision: # 1
 Instructions:
     1) A designated employee monitors the refrigerated, dry, and chemical storage areas on a _______ basis
          (e.g. hourly, daily, weekly).
     2) All types of storage are referred to by a code (i.e. FRG 1, FRG 2 – for fridges 1 and 2) for
          identification.
     3) A check mark ( ) indicates that the storage criteria are met.
     4) An “X” mark indicates that the storage criteria are not met and there must be a note about the deviation
          and corrective action.
     5) The verification of the Storage Temperature Log LG-023 is done by ______________ (e.g. Food safety
          coordinator, manager) every ______________ (e.g. day, week, month).
 Date:
 Dry Storage(s)
 Name of storage      15cm/6” off      FIFO        Not at                  Deviation and               Initials
 area                  the floor      Rotation    maximum                 Corrective Action
                                                  capacity




 Refrigerated Storage(s) Max allowed temperature is_________________
 Name of storage       Temperature     Product      15cm/6”     FIFO         Not at       Deviation    Initials
 area                   on outside      Temp         off the   Rotation     maximum          and
                          gauge                       floor                 capacity      Corrective
                                                                                           Action




 Chemical Storage(s)
 Name                15cm/6” off       FIFO        Secure      Not at            Deviation and         Initials
                      the floor       Rota-tion               maximum           Corrective Action
                                                              capacity




 Reviewed by:                                                                          Date:


April 2005
Repacking and Wholesale Food Safety Program for                            Canadian Produce Marketing Association
Fresh Fruits and Vegetables – Log and Record Templates                     FIRST EDITION – Apr. 05

                              Title: Equipment Calibration Log
                              Code: LG-032                                        Revision: # 1
 Instructions:
     1) The Equipment Calibration Log contains a weeks worth of information and is complete as per schedule
          and/or project.
     2) There are Equipment Calibration Schedule for every piece of equipment and area identified by a
          specified code name.
     3) The employee in charge of equipment or project documents calibration with the date and initial of the
          activity.
     4) A check mark ( ) indicates that the criteria are met.
     6) An “X” indicates that the criteria are not met and there must be a note about the deviation and
          corrective action.
     7) “N/A” indicates that the particular criteria item does not apply.
     8) The verification of the Equipment Calibration Log LG-032 is done by ______________ (e.g. Food
          safety coordinator, manager) every ______________ (e.g. week, month, six month).
 Floor       Name/Description                Week beginning and ending:
 plan
                                             _______________________________________________
 location
 Daily Calibration
                              Mon     Tues    Wed          Thurs   Fri      Sat      Sun      Deviation and    Calibra-
                                                                                               Corrective     tor Initials
                                                                                                 Action




 Weekly Calibration
                              Mon     Tues    Wed          Thurs   Fri      Sat      Sun     Deviation and    Initials
                                                                                              Corrective
                                                                                                Action
      Mettler Toledo Scale,                                        X                        Calibration not      JS
 e.   Panther Plus                                                                          performed.
 g    M# PTHK1000000                                                                        Calibrate
 .                                                                                          scale. Re-train
 7                                                                                          responsible
                                                                                            employee.




 Monthly Calibration
                                                                   Deviation and Corrective Action
                              Date:             Initial:
                              Date:             Initial:
                              Date:             Initial:
                              Date:             Initial:
 Verified by:                                                      Date:


April 2005
       Repacking and Wholesale Food Safety Program for                             Canadian Produce Marketing Association
       Fresh Fruits and Vegetables – Log and Record Templates                      FIRST EDITION – Apr. 05

                                   Title: Equipment Calibration Schedule
                                   Code: SC-032                                         Revision: # 1
                                   Completed By:                                        Date:
                                   Approved By:                                         Date:
Name           Floor      Manufacturer     Serial      Equipment       Frequency    Procedure                                                 Responsibility
               plan       Model and        Number      Manual
               location   Number                       Code/Location
e.g. Floor     9          Mettler Toledo   S#5069584   Equipment       Monthly      General : Periodically inspected and calibrated by an     Maintenance
Scale                     Panther Plus                 Manual                       authorized Mettler Toledo representative                  Worker
w/Digital                 M#                           Binder 1                     Platform Inspection : Scale frame bent or damaged,
Indicator                 PTHK1000000                                               junction box lid properly sealed and all cable
                                                                                    connectors tight against the enclosure, moisture.
                                                                                    Visually inspect the load cells, rocker pins, and fixed
                                                                                    bumpers for signs of unusual wear. Perform shift
                                                                                    adjustment and final calibrations per Mettler Toledo
                                                                                    digital instrument manual.




       April 2005
         Repacking and Wholesale Food Safety Program for                    Canadian Produce Marketing Association
         Fresh Fruits and Vegetables – Log and Record Templates             FIRST EDITION – Apr. 05

                                   Title: Equipment Maintenance Log
                                   Code: LG-031                                      Revision: # 1
Instructions:
    1) The Equipment Maintenance Log contains a weeks worth of information and is complete as per schedule and/or project.
    2) There are Equipment Maintenance Schedule for every piece of equipment and area identified by a specified code name.
    3) The employee in charge of equipment or project documents maintenance with the date and initial of the activity.
    4) A check mark ( ) indicates that the criteria are met.
    5) An “X” indicates that the criteria are not met and there must be a note about the deviation and corrective action.
    6) “N/A” indicates that the particular criteria item does not apply.
    7) The verification of the Equipment Maintenance Log LG-031 is done by ______________ (e.g. Food safety coordinator, manager) every
         ______________ (e.g. week, month, six month).
Floor plan   Name/Description                 Week beginning and ending: _______________________________________________
location
Daily Maintenance
                                              Mon    Tues    Wed    Thurs    Fri      Sat     Sun        Deviation and Corrective Action      Initials
e.g. 7       Manual Pallet Truck                                                                                                                JS




Weekly Maintenance
                                              Mon    Tues    Wed    Thurs    Fri      Sat     Sun        Deviation and Corrective Action      Initials




Monthly Maintenance
                                                                                                            Deviation and Corrective Action
                                                                             Date:            Initial:
                                                                             Date:            Initial:
                                                                             Date:            Initial:
                                                                             Date:            Initial:
Verified by:                                                                 Date:




         April 2005
       Repacking and Wholesale Food Safety Program for                         Canadian Produce Marketing Association
       Fresh Fruits and Vegetables – Log and Record Templates                  FIRST EDITION – Apr. 05

                                  Title: Equipment Maintenance Schedule
                                  Code: SC-031                                          Revision: # 1
                                  Completed By:                                         Date:
                                  Approved By:                                          Date:
Name           Floor      Manufacturer   Serial    Equipment       Frequency   Procedure                                                     Responsibility
               plan       Model and      Number    Manual
               location   Number                   Code/Location
e.g. Manual    7          Blue Giant     S#        Equipment       Monthly     Hydraulic System : Oil Change every 500 hours and             Maintenance Worker
Pallet Truck              Narrow         0130390   Manual                      then every 2000 hours. Proper oil level approximately 1
                          Aisle                    Binder 1                    inch below the top of the reservoir with forks in the fully
                          Walkie                                               lowered position.
                          Stacker,                                             Battery Maintenance : Loosen vent caps but do not
                          Model #                                              remove them during charging. Insure that charger
                          BGN30-118                                            connector is not plugged into chassis connector or
                                                                               damage will result.
                                                                               Electrolyte Level : Distilled water only added to each
                                                                               cell as necessary.
                                                                               Mast and Carriage : Check condition and wear of all
                                                                               channel/chain rollers on a monthly basis and replace if
                                                                               necessary. Lubricate monthly with SAE10 motor oil.




       April 2005
       Repacking and Wholesale Food Safety Program for                           Canadian Produce Marketing Association
       Fresh Fruits and Vegetables – Log and Record Templates                    FIRST EDITION – Apr. 05

                                  Title: Cleaning and Sanitation Log (1)
                                  Code: LG-051                                         Revision: # 1
Instructions:
    1) There is a week’s worth of information on the Cleaning and Sanitation Log
    2) There is a Cleaning and Sanitation Schedule with every piece of equipment and area identified by a specified code name.
    3) Equipment and areas are classified according to their cleaning frequency requirement (i.e. after each use, daily, weekly, monthly). Upon
         completion of cleaning and sanitation, the corresponding information is recorded, dated and signed.
    4) A check mark ( ) indicates that the criteria are met.
    5) An “X” indicates that the criteria are not met and there must be a note about the deviation and corrective action.
    6) “N/A” indicates that the piece of equipment/area was not used or did not need to be cleaned.
    7) The verification of the Cleaning and Sanitation Log LG-051 is done by ______________ (e.g. Food safety coordinator, manager) every
         ______________ (e.g. day, week, month).
Week beginning and ending:
Frequency: Daily Cleaning and Sanitation (Employee initial on corresponding day of cleaning and sanitation)
Name (Equip/area)                  Mon        Tues      Wed      Thurs       Fri       Sat      Sun        Deviation and Corrective Action       Employee
                                                                                                                                                  Initials
                                                                             X                          Knives not properly cleaned, clean      MCT
e.g. Knives
                                                                                                        knives and re-train responsible staff




Frequency: Weekly Cleaning and Sanitation (Employee initial on corresponding day of cleaning and sanitation)
                                   Mon        Tues      Wed      Thurs       Fri       Sat      Sun        Deviation and Corrective Action       Employee
Name (Equip/area)
                                                                                                                                                  Initials




Verified by:                                                    Date:



       April 2005
      Repacking and Wholesale Food Safety Program for                          Canadian Produce Marketing Association
      Fresh Fruits and Vegetables – Log and Record Templates                   FIRST EDITION – Apr. 05

                                  Title: Cleaning and Sanitation Log (2)
                                  Code: LG-052                                        Revision: # 1
Instructions:
    1) There is a month’s worth of information on the Cleaning and Sanitation Log
    2) There are Cleaning and Sanitation Schedule with every piece of equipment and area identified by a specified code name.
    3) Equipment and areas are classified according to their cleaning frequency requirement (i.e. after each use, daily, weekly, monthly). Upon
         completion of cleaning and sanitation, the corresponding information is recorded, dated and signed.
    4) A check mark ( ) indicates that the criteria are met.
    5) An “X” indicates that the criteria are not met and there must be a note about the deviation and corrective action.
    6) The verification of the Cleaning and Sanitation Log LG-052 is done by ______________ (e.g. Food safety coordinator, manager) every
         ______________ (e.g. day, week, month).
Month/Year:
Frequency: Monthly Cleaning and Sanitation
Name (Equip/area)                                 Current Date:               Deviation                     Corrective Action                Employee
                                                                                                                                              Initials




Frequency: Quarterly Cleaning and Sanitation
Name (Equip/area)                                 Current Date:       Deviation                             Corrective Action                Employee
                                                                                                                                              Initials




Verified by:                                                          Date:


      April 2005
       Repacking and Wholesale Food Safety Program for                          Canadian Produce Marketing Association
       Fresh Fruits and Vegetables – Log and Record Templates                   FIRST EDITION – Apr. 05

                                  Title: Water and Ice Testing
                                  Schedule
                                  Code: SC-062                      Revision: # 1
                                  Completed By:                     Date:
                                  Approved By:                      Date:
Name              Floor plan      Number of     Frequency of        Procedure                                Deviation      Corrective Action
                  location        sample/test
                                                sampling activity
e.g.: Municipal   3               1             Every six months    Take a sample in a sterile sampling
water point of                                                      container and send to lab for analysis
entry in                                                            (E. coli, Total coliforms)
building                                                            Compare results from those received
                                                                    by the municipality.
e.g.: Hand-       2 (station 1)   1             Monthly             Take a sample in a sterile sampling
washing           6 (station 2)   1             Monthly             container and send to lab for analysis
stations                                                            (E. coli, Total coliforms)
                                                                    Compare results from those received
                                                                    by the municipality.
e.g. : rinsing    4               1             Every hour          Test pH using pH kit                     pH <6.5 or >   < 6.5 add water and retest
and carrying                                                                                                 7.6            > 7.5 add citric acid or phosphate
tank                                                                                                                        buffer; retest
                                                                                                                            <5.0 or >8.0 Stop the line; isolate
                                                                                                                            product to last check; adjust pH to
                                                                                                                            within critical limits; rework,
                                                                                                                            evaluate, release, or destroy
e.g. : rinsing    4               1             Every hour          Chlorine Test Kit                        150 ppm ± 25   > 175 ppm, add water and retest <
and carrying                                                                                                 ppm            100 ppm, add chlorine and retest
tank                                                                                                                        <75ppm or >200 ppm; stop the
                                                                                                                            line; adjust chlorine level to within
                                                                                                                            critical limits; rework product to
                                                                                                                            last check.




       April 2005
       Repacking and Wholesale Food Safety Program for                           Canadian Produce Marketing Association
       Fresh Fruits and Vegetables – Log and Record Templates                    FIRST EDITION – Apr. 05

                                   Title: Water and Ice Testing Log
                                   Code: LG-062                                           Revision: # 1
Instructions:
    1) Enter the date or hour the water sample was taken to lab, or tested on site. Also include the name of the site the water sample was taken.
    2) Information on the potability of the water used to wash, spray, carry produce is included on this log sheet.
    3) In the Deviation column, a check mark ( ) indicates that the criteria are met and an “X” indicates that the criteria are not met and there must be a
         note about the deviation and corrective action.
    4) The verification of the Water and Ice Testing Log LG-061 is done by ______________ (e.g. Food safety coordinator, manager) every
         ______________ (e.g. day, week, month).
Water potability testing
Date/hour of        Name of water sampling       Sample number                Deviation                        Corrective Action                 Employee
water sampling      site, station number is                                                                                                       Initials
                    applicable
                    e.g. Municipal water test
                    e.g. Produce washing spray
                    e.g. Carrying tank




Verified by:                                                          Date:




       April 2005
      Repacking and Wholesale Food Safety Program for                                       Canadian Produce Marketing Association
      Fresh Fruits and Vegetables – Log and Record Templates                                FIRST EDITION – Apr. 05
                                    Title: pH Calibration Log                        Page 1 of 1
                                    Code: LG-063                                     Revision: # 1
pH METER. CHECKING ACCURACY: Select three buffers (4.0, 7.0 & 10.0); turn on the pH meter and rinse the probe with D.I. water; introduce the probe in the
7.0 buffer solution and wait for the reading to stabilize; record it and rinse the probe with D.I. water; introduce the probe in the second buffer (4.0) and let it stabilize;
record the reading for that buffer; introduce the probe in the third buffer (10.0) and let it stabilize. If third readings are within + 0.1 of their buffer’s spec (4.0, 7.0 &
10.0) the calibration is complete. If not, then calibrate he pH meter as indicated in its manual. CHECK EVERY DAY.
e.g. pH meter #1
        Date                   Mon               Tues               Wed               Thurs             Fri               Sat              Sun        Verif. Initials
      (Week of)

                          Buffer           Buffer             Buffer             Buffer            Buffer           Buffer             Buffer
                          4     7    10    4     7      10    4     7    10      4     7    10     4   7      10    4        7   10    4   7     10




COMMENTS:
Verified by:                                                                               Date:




      April 2005

								
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