Food Safety Monitoring Register

Purpose. This register holds the temperature, cleaning, pest, calibration and corrective action records required by the food safety program for the supermarket, the fulfilment centre and the delivery vehicles.

1.Scope

The register covers every cold room, freezer, display cabinet, hot food unit, delivery tote staging area and delivery vehicle fridge at the Frankston supermarket and the Dandenong South fulfilment centre. It is kept on the food safety tablet in each area with a paper backup.

2.Temperature records

Each unit will be checked and recorded at the start of every shift and at the intervals in the food safety program. Records show the unit, the reading, the time, the person and any action. A reading above 5 degrees Celsius for chilled or below 60 degrees Celsius for hot food will trigger the corrective action steps.

• Unit identifier and location
• Reading and time
• Team member initials
• Within limit or corrective action
• Supervisor review each day

3.Corrective actions

Where a reading is outside the limit, the team member will re-check within fifteen minutes, move stock to a working unit if the reading is still out, record how long the food has been out of temperature and inform the supervisor, who will decide whether the food can be sold, cooked or discarded and will record the decision.

4.Cleaning and sanitising

The cleaning schedule for each area lists the surface, the method, the chemical, the frequency and the person responsible. Each task is signed off when completed and the supervisor verifies a sample daily.

5.Pest control and calibration

The licensed pest contractor's monthly reports and any sightings recorded by team members are filed in the register. Probe thermometers are calibrated monthly using the ice point method and the result recorded.

6.Review

The food safety supervisor reviews the register weekly and the Supermarket Store Manager signs the monthly summary. The register is available to council environmental health officers on request.