SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES / 1
ISSUE 7 APRIL 2019
Recording Forms & Additional Resources
When using Safe Catering, it is essential that the outcomes of your checks / monitoring procedures are
recorded at a frequency that reects the nature and size of your business. Similarly, when checks / monitoring
reveal that your procedures, have not been followed, you must also record what you have done about it
(corrective actions). Recording helps you to keep an accurate check on food safety procedures within your
business and enables you to demonstrate that you are controlling hazards in an effective manner.
What paperwork is needed?
Your monitoring checks may be recorded by using one or a combination of the following methods:
1. By using the Recording Forms provided in ‘Safe Catering’.
2. By using Rec ording Forms which have been drawn up or adapted by yourself, either in paper copy or
electronically.
Which of the Recording Forms provided in Safe Catering should be used?
The records provided in this manual, if correctly used, will help you to meet and support the requirements of a
Food Safety Management Plan based on the HACCP principles and demonstrate it is working effectively.
When following Safe Catering the following Monitoring Records are provided and can be used:
Monitoring Record Purpose
SC1 – Food Delivery Record To record the monitoring of incoming deliveries
SC2 – Fridge/Cold room/Display Chill To record the monitoring of the chill, refrigerator, cold
Temperature Records display, units (and possibly the function of your freezer/s)
SC3 – Cooking/Cooling/Reheating Records To record cooking, cooling and reheating temperatures
SC4 – Hot Hold/Display Records To record hot holding temperatures
SC5 – Hygiene Inspection Checklist To record your own checks of your premises
SC6 – Hygiene Training Records To record training of your staff
SC7 – Fitness to Work Assessment Form To record assessment of tness to work
SC8 – All-in-one Record To use as an alternative to SC1-4
SC9 – Customer Delivery Record To record monitoring of food deliveries to customers
Copies of forms can be downloaded from www.food.gov.uk/business-guidance/safe-catering
2 / SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES
ISSUE 7 APRIL 2019
SC1 – Food Delivery Records
SIGN TION COMMENTS/ACTEMP.
C
O
*
CHECK
USE BY
TE AD
SUPPLIED BY
y) oods onlo-eat f
FOOD ITEM
eady-t(High risk r
TE AD
NOTE: For large deliveries, monitor one or two food products from that delivery.
*Chilled food: max. 8˚C; Hot Food: minimum 63˚C
/ / / / / / / / / /
Manager/Supervisor check on
Initials
SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES / 3
ISSUE 7 APRIL 2019
SC2 – Fridge/Cold Room/Display Chill Temperature Records
Month:........................................... Year:.................................
TEMPERATURE OF FRIDGE/COLD ROOM/DISPLAY CHILL*
(insert name or number of units in shaded boxes)
UNIT
COMMENTS/ACTION SIGNED
DATE
AM
**
PM AM
**
PM AM
**
PM AM
**
PM AM
**
PM AM
**
PM
1
st
2
nd
3
rd
4
th
5
th
6
th
7
th
8
th
9
th
10
th
11
th
12
th
13
th
14
th
15
th
16
th
17
th
18
th
19
th
20
th
21
st
22
nd
23
rd
24
th
25
th
26
th
27
th
28
th
29
th
30
th
31
st
NOTE: Temperature of food must not exceed 8˚C. *Some businesses may wish to record freezer temperatures. **It is recommended that
fridge temperatures are checked at least once per day. Some businesses may wish to check fridges more frequently.
Manager/Supervisor check on
/ / / / / / / / / /
Initials
4 / SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES
ISSUE 7 APRIL 2019
SC3 – Cooking/Cooling/Reheating Records
TIONS OMMENTS/ACC
SIGN
*
(initials)
TING
ORE
EHEA
C
TEMP.
R
TE AD
SIGN
(initials)
OOLING*
O TIME INT
FRIDGE/
BLAST
CHILL/
C
TE AD
SIGN
(initials) TEMP.
ING*
OREC
OOKC
TIME
FINISHED
COOKING
**
TIME
ARTEDST
COOKING
OOD FTE AD
FREEZER
NOTE: * Core temperature above 75˚C.
** It is not necessary to record the time started cooking, if the core temperature is checked.
/
/ /
/ /
/ /
/ /
/
anager/Supervisor check on
Initials
M
SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES / 5
ISSUE 7 APRIL 2019
SC4 – Hot Hold/Display Records
(For food to be held hot for more than 2 hours)
SIGNED TION COMMENTS/AC
ORE
TEMP*
er 6 hrs
C
aft
on display
ORE
s
C
TEMP*
er 4 hraft
on display
ORE
s
C
TEMP*
er 2 hraft
on display
O TIME INT
T HOLD HO
OODFTE AD
NOTE: *Keep hot food above 63˚C
/ / / / / / / / / /
n ocke
Initials
r chorvisepur/SeanagM
6 / SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES
ISSUE 7 APRIL 2019
SC5 – Hygiene Inspection Checklist
Simple checks of the premises which should be carried out by the Proprietor or Manager regularly*
Satisfactory
Details of Action Taken
Yes No
Hygiene of Food Rooms & Equipment
Are food rooms and equipment in good condition and well maintained?
Are food rooms clean and tidy and do staff clean as they go including
difficult areas?
Is equipment easy to clean and kept in a clean condition?
Are all food and hand contact surfaces e.g. work surfaces, slicers,
fridge handles, probe thermometers, in good condition and cleaned/
disinfected regularly?
Are suitable BS EN approved cleaning chemicals available and stored
correctly and are proper cleaning methods used?
Are separate cleaning cloths used in clean areas? If they are re-used
are they laundered in a boil wash?
Food Storage
Are deliveries appropriately stored immediately?
Is ready-to-eat food stored above/separate from raw food in the fridges
and freezers?
Is food in fridges/freezers covered?
Are high risk foods date coded, codes checked daily and stock rotated?
Are dried goods stored correctly e.g. in a suitable room, off the floor, in
covered containers?
Is outer packaging removed from ready-to-eat food before being placed
into a *clean area?
Are freezers working properly?
Are fridges and freezers defrosted regularly?
Food Handling Practices
Are ready-to-eat foods prepared in separate clean
areas?
Are separate utensils and equipment used for ready-to-eat foods
unless disinfected in a dishwasher? Is the dishwasher in good working
order and regularly serviced?
Is wrapping and packaging used for ready-to-eat food kept in the clean
area?
Do separate staff handle ready-to-eat food or are controls being
followed to ensure staff change clothing and wash hands before
handling ready-to-eat food.
Is separate **complex equipment provided for ready-to-eat food and is
it located in the clean area?
Are staff handling food as little as possible? eg Using tongs
If colour coded equipment is provided (e.g. utensils, chopping boards),
is it correctly used?
Are high risk foods prepared in small batches and placed in the fridge
immediately after handling/preparation?
Is food cooled as quickly as possible away from raw food and other
sources of contamination?
Are vegetables/fruit/salads/ trimmed and washed thoroughly before
use unless labelled as ‘ready-to-eat’?
Are ready-to-eat foods kept separate on display and screened from
customers?
Are adequate clean utensils available for self service?
Are frozen foods defrosted safely?
Are controls in place to prevent contamination by chemicals/foreign
bodies e.g. glass, packaging materials, bolts, rust, cleaning chemicals?
SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES / 7
ISSUE 7 APRIL 2019
Satisfactory
Details of Action Taken
Yes No
Food Handling Practices continued
Are staff aware of food allergy hazards?
Are controls being followed to ensure staff wash hands after handing
raw food and before touching surfaces,
such as the cash register?
Is a separate probe thermometer used for ready-to-eat foods and
properly cleaned/disinfected before use?
Personal Hygiene
Are staff fit to work, wearing clean, suitable protective clothing and
following personal hygiene rules particularly hand washing?
Are wash hand basins clean with hot water, soap and hygienic hand
drying facilities?
Are wash hand basins used for hand washing only and is effective
handwashing by staff regularly observed?
Are staff toilets and changing facilities clean and tidy?
Pest Control
Are premises pest proofed and free from any signs of pests?
Where necessary are external doors/ windows fitted with suitable
flyscreens?
Are insectocutors (if provided) properly maintained?
Is food properly protected from risk of contamination by pests?
Waste Control
Is waste in food rooms stored correctly?
Is food waste stored correctly outside and is the refuse area kept clean?
Is unfit food clearly labelled and stored separately from other foods?
Checks and Record Keeping
Are all checks properly taken and recorded?
Has appropriate corrective action been taken where necessary?
Are record sheets up-to-date, checked and verified?
Are equipment time/temperature combinations (page 44) regularly
cross-checked?
Review (4 weekly)
Any new suppliers and approved list updated?
Any new menu items and steps in Safe Catering updated?
Any new food handling methods or equipment and steps in Safe
Catering updated?
*A ‘clean area’ is a room or an area within the food premises where only ready-to-eat foods are handled. No raw foods can be handled
here. The clean area might be fixed in the same location on a permanent basis or may be set up on a temporary basis following a
thorough cleaning and disinfection process of the entire area. A temporary clean area should include clean storage facilities for storing
equipment and packaging when the temporary clean area is not in use.
**Complex equipment is the term given to those items of equipment that can be very difficult to clean. This may be because it is hard to
access all parts of the equipment or because it is made up of a number of small parts and surfaces which may not be smooth or easy to
clean. For these reasons complex equipment provided for use on ready-to-eat food should not be used for raw food.
Name:..................................... Position:.................................... Signed:................................... Date:....................
*Tick frequency checks carried out by proprietor or manager
Weekly Fortnightly Monthly
8 / SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES
ISSUE 7 APRIL 2019
SC6 – Hygiene Training Record
Name:............................................ Position:................................... Date of employment:..................................
In House Training/Instruction on Safe Catering Pack
Nature of Training Dates Trainer Employee Signature
Instruction On Basic Hygiene Rules (Sec 4, Page 23)
Training on steps used in your business (Sec 3, Pages 5 – 78)
Purchase, Delivery/Receipt, Collection
Storage
Preparation And Handling
Cold Serve/Display
Defrosting
Cooking
Cooling/Freezing
Reheating
Hot Hold/Display
Transport and delivery
Physical/Chemical Contamination
Food Allergies
Any other Step(s) e.g. vacuum packing
Training on general hygiene requirements (Sec 4, Pages 2 – 21)
Cleaning
Pest Control
Waste
Maintenance
Personal Hygiene
Training
Advice on using a Thermometer (pages 24 – 25)
Further Training
Nature of training e.g. CIEH/RSH/RIPH level Course Date Employee
2/3 Award in Food Safety in Catering, in-house, Provider Completed Signature
refresher
Copies Of Any Certificates Should Be Kept With This Form
SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES / 9
ISSUE 7 APRIL 2019
SC7 – Fitness to work assessment form for use by
employers
This form may be used for existing food handlers, for new food handlers on recruitment and for return of
food handlers to work after illness.
NAME OF EMPLOYEE: ........................................................ DATE OF ASSESSMENT: .........................................
REASON FOR ASSESSMENT: (Tick Box) Existing food handler
Pre-employment assessment
Return to work after illness
1. Have you suffered from diarrhoea and/or vomiting within the last 48 hours? YES/NO
If no, have you in the last 48 hours taken any medication to control diarrhoea and/or vomiting? YES/NO
2. At present are you suffering from:
i) infected wounds, skin infections or sores? YES/NO
ii) boils, styes or septic fingers? YES/NO
iii) discharge from eye, ear or gums/mouth? YES/NO
3. Have you ever had, or are you known to be a carrier of typhoid or paratyphoid? YES/NO
4. In the last 21 days have you been in contact with anyone, at home or abroad,
who may have been suffering from typhoid or paratyphoid? YES/NO
If the answer to any question is ‘yes’, the individual should not be permitted to handle food or enter food
handling areas if there is any likelihood of direct or indirect contamination. Further advice should be
sought e.g. from your Environmental Health Officer and/or Doctor.
ACTION TAKEN
..................................................................................................................................................................................
..................................................................................................................................................................................
..................................................................................................................................................................................
..................................................................................................................................................................................
..................................................................................................................................................................................
OWNER/MANAGER ....................................................................... DATE ...............................................................
I hereby declare that the information I have given is correct and I undertake to notify my employer/
manager if I suffer from any of the above illnesses/conditions.
EMPLOYEE .................................................................................... DATE ...............................................................
10 / SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES
ISSUE 7 APRIL 2019
SC8 – All-In-One Record Page 1 0f 2
This form may be completed daily and used as an alternative to the individual records: ‘SC1 – Food Delivery ’, ‘SC2
– ‘Fridge/Cold Room/Display Chill Temperature’, ‘SC3 – Cooking/Cooling/Reheating ’ and ‘SC4 – Hot Hold/Display’
Date:..................................
SIGN TION COMMENTS/AC
*°C
DS
TEMP
R OOD DELIVERY RECO
CHECK USE
TE ABY D
F
SUPPLIED BY
y) oods onl
OOD ITEM
o-eat f
F
(High Risk Ready-t
SIGN CTION
ORDSTURE REC
COMMENTS/A
Y CHILL TEMPERA
**
PMAM
**
OLD ROOM/DISPLA
Y CHILL*
PM
OLD ROOM/DISPLA
es)
FRIDGE/C
TURE OF FRIDGE/CTEMPERA
(insert name or number of units in shaded box
AM
**
es.
PM
atur
AM
emper
**
PM
eezer t
d fr
AM
orec
**
PM AM
o rses may wish t
**
PM
e busines
y. equentle fro check fridges morses may wish te per day. Some businest onceased at l
ood: minimum 63°C
e checkes araturemper
ood: max. 8°C; Hot Fed f
ommended that fridge t
*Chill
AM
*Som
ec**It is r
SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES / 11
ISSUE 7 APRIL 2019
SC8 – All-In-One Record Page 2 0f 2
TION COMMENTS/AC
SIGN
(initials)
TING REHEA
OREC
TEMP.
TE A
DS
D
ORTING REC
SIGN
(initials)
O
OOLING/REHEA
OOLING
TIME INT
FRIDGE/
BLAST
CHILL/
C
FREEZER
TE AD
OOKING/C
SIGN
(initials)
C
OOKING
OREC
TEMP.
C
TIME
FINISHED
COOKING
ARTED
**
TIME
ST
COOKING
OOD F
ed. e is checkaturempere torooking, if the ced carttd the time s
e 75˚C.
orec
e abov
o rsary t
atur
es
empere tCor*
** It is not nec
SIGNED TIONS C
s) e Than 2 Hour
OMMENTS/AC
r MorBe Held Hot Fo
s er 6 hour
CORE TEMP*
(Aft
on display)
o ood Tor F
er 4 hours
(F
on display)
ORDS
CORE TEMP*
(Afts
Y REC
er 2 hour
on display)
PLA
CORE TEMP*
(Aft
OT HOLD/DIS
O TIME INT
T HOLD HO
H
OOD F
ood above 63˚C. * Keep hot f
Initials / / Manager/Supervisor check on
COMMENTS:.........................................................................................................................................................................
.......................................................
12 / SECTION 5_RECORDING FORMS & ADDITIONAL RESOURCES
ISSUE 7 APRIL 2019
SC9 – Customer Delivery Record
SIGN OMMENTS C
TION OF
-O
TE
Y-T
ADEQUA
ARA
OODS YES/NO
SEP
W & READ
T F
RA
EA
D
DELIVERY
TEMP*°C
OR MER DELIVERY REC
OMER
s)
AILS
es
CUST
DET
(name/addr
O CUST
ODE/
TE A
CH CTBA
USE BY D
QUANTITY
y) oods onl
FOODS
DELIVERED
o-eat f(ready-t
TE AD
NOTE: For large deliveries, monitor one or two food products from that delivery.
*Chilled food: max. 8°C (preferably 5°C or below); hot food: minimum 63°C.
Ready-to-eat food must be adequately separated from raw food during transport and distribution.
/ / / / / / / / / /
n ok che
Initials
r corviseupSr/geanaM
