Food Safety Management
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FOOD SAFETY MANAGEMENT BUISINESS NAME DIARY AND REVIEW DOCUMENT
JANUARY ………………(YEAR)
Opening checks (OC) Closing checks (CC) Safe Methods Followed (SMF)
1st 2nd 3rd 4th 5th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 6th 7th 8th 9th 10th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 11th 12th 13th 14th 15th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 16th 17th 18th 19th 20th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 21st 22nd 23rd 24th 25th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 26th 27th 28th 29th 30th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 31st OC………(TICK) Ensure any problems or changes are recorded in CC………(TICK) SMF the table overleaf and the monthly review is ………………. complete (SIGNATURE) DATE ANY PROBLEMS NOTED WHAT DID YOU DO? 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
MONTHLY REVIEW
You should regularly review the methods used in your business to check that they are up to date, and still being followed by you and your staff.
You can use the checklist below to help you. Look back over the past months diary entries. If you have had any problems make a note of it here.
Detail What did you do about it
Did you get a new member of staff in the past 4 weeks? YES NO (CIRCLE) Were they trained in your methods? YES NO (CIRCLE)
Have you changed your menu? YES NO (CIRCLE) Have you reviewed your safe methods? YES NO (CIRCLE) Any changes/ new methods.
Have you changed supplier/ bought new ingredients? YES NO (CIRCLE) Do these affect any of your safe methods?
Are you using any new/ different equipment? YES NO (CIRCLE) Does this affect any of your safe methods?
Other changes/ notes
FOOD SAFETY MANAGEMENT BUISINESS NAME DIARY AND REVIEW DOCUMENT
FEBRUARY ………………(YEAR)
Opening checks (OC) Closing checks (CC) Safe Methods Followed (SMF)
1st 2nd 3rd 4th 5th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 6th 7th 8th 9th 10th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 11th 12th 13th 14th 15th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 16th 17th 18th 19th 20th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 21st 22nd 23rd 24th 25th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 26th 27th 28th 29th 30th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 31st OC………(TICK) Ensure any problems or changes are recorded in CC………(TICK) SMF the table overleaf and the monthly review is ………………. complete (SIGNATURE)
DATE ANY PROBLEMS NOTED WHAT DID YOU DO? 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
MONTHLY REVIEW
You should regularly review the methods used in your business to check that they are up to date, and still being followed by you and your staff.
You can use the checklist below to help you. Look back over the past months diary entries. If you have had any problems make a note of it here.
Detail
What did you do about it
Did you get a new member of staff in the past 4 weeks? YES NO (CIRCLE) Were they trained in your methods? YES NO (CIRCLE)
Have you changed your menu? YES NO (CIRCLE) Have you reviewed your safe methods? YES NO (CIRCLE) Any changes/ new methods. Have you changed supplier/ bought new ingredients? YES NO (CIRCLE) Do these affect any of your safe methods?
Are you using any new/ different equipment? YES NO (CIRCLE) Does this affect any of your safe methods?
Other changes/ notes
FOOD SAFETY MANAGEMENT BUISINESS NAME DIARY AND REVIEW DOCUMENT
MARCH ………………(YEAR)
Opening checks (OC) Closing checks (CC) Safe Methods Followed (SMF)
1st 2nd 3rd 4th 5th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 6th 7th 8th 9th 10th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 11th 12th 13th 14th 15th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 16th 17th 18th 19th 20th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 21st 22nd 23rd 24th 25th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 26th 27th 28th 29th 30th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 31st OC………(TICK) Ensure any problems or changes are recorded in CC………(TICK) SMF the table overleaf and the monthly review is ………………. complete (SIGNATURE)
DATE ANY PROBLEMS NOTED WHAT DID YOU DO? 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
MONTHLY REVIEW
You should regularly review the methods used in your business to check that they are up to date, and still being followed by you and your staff.
You can use the checklist below to help you. Look back over the past months diary entries. If you have had any problems make a note of it here.
Detail
What did you do about it
Did you get a new member of staff in the past 4 weeks? YES NO (CIRCLE) Were they trained in your methods? YES NO (CIRCLE)
Have you changed your menu? YES NO (CIRCLE) Have you reviewed your safe methods? YES NO (CIRCLE) Any changes/ new methods.
Have you changed supplier/ bought new ingredients? YES NO (CIRCLE) Do these affect any of your safe methods?
Are you using any new/ different equipment? YES NO (CIRCLE) Does this affect any of your safe methods? Other changes/ notes
FOOD SAFETY MANAGEMENT BUISINESS NAME DIARY AND REVIEW DOCUMENT
APRIL ………………(YEAR)
Opening checks (OC) Closing checks (CC) Safe Methods Followed (SMF)
1st 2nd 3rd 4th 5th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 6th 7th 8th 9th 10th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 11th 12th 13th 14th 15th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 16th 17th 18th 19th 20th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 21st 22nd 23rd 24th 25th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 26th 27th 28th 29th 30th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 31st OC………(TICK) Ensure any problems or changes are recorded in CC………(TICK) SMF the table overleaf and the monthly review is ………………. complete (SIGNATURE)
DATE ANY PROBLEMS NOTED WHAT DID YOU DO? 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
MONTHLY REVIEW You should regularly review the methods used in your business to check that they are up to date, and still being followed by you and your staff.
You can use the checklist below to help you. Look back over the past months diary entries. If you have had any problems make a note of it here.
Detail
What did you do about it
Did you get a new member of staff in the past 4 weeks? YES NO (CIRCLE) Were they trained in your methods? YES NO (CIRCLE)
Have you changed your menu? YES NO (CIRCLE) Have you reviewed your safe methods? YES NO (CIRCLE) Any changes/ new methods.
Have you changed supplier/ bought new ingredients? YES NO (CIRCLE) Do these affect any of your safe methods?
Are you using any new/ different equipment? YES NO (CIRCLE) Does this affect any of your safe methods?
Other changes/ notes
FOOD SAFETY MANAGEMENT BUISINESS NAME DIARY AND REVIEW DOCUMENT MAY ………………(YEAR)
Opening checks (OC) Closing checks (CC) Safe Methods Followed (SMF)
1st 2nd 3rd 4th 5th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 6th 7th 8th 9th 10th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 11th 12th 13th 14th 15th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 16th 17th 18th 19th 20th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 21st 22nd 23rd 24th 25th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 26th 27th 28th 29th 30th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 31st OC………(TICK) Ensure any problems or changes are recorded in CC………(TICK) SMF the table overleaf and the monthly review is ………………. complete (SIGNATURE)
DATE ANY PROBLEMS NOTED WHAT DID YOU DO? 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
MONTHLY REVIEW
You should regularly review the methods used in your business to check that they are up to date, and still being followed by you and your staff.
You can use the checklist below to help you. Look back over the past months diary entries. If you have had any problems make a note of it here.
Detail
What did you do about it Did you get a new member of staff in the past 4 weeks? YES NO (CIRCLE) Were they trained in your methods? YES NO (CIRCLE)
Have you changed your menu? YES NO (CIRCLE) Have you reviewed your safe methods? YES NO (CIRCLE) Any changes/ new methods.
Have you changed supplier/ bought new ingredients? YES NO (CIRCLE) Do these affect any of your safe methods?
Are you using any new/ different equipment? YES NO (CIRCLE) Does this affect any of your safe methods?
Other changes/ notes
FOOD SAFETY MANAGEMENT BUISINESS NAME DIARY AND REVIEW DOCUMENT
JUNE ………………(YEAR)
Opening checks (OC) Closing checks (CC) Safe Methods Followed (SMF)
1st 2nd 3rd 4th 5th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 6th 7th 8th 9th 10th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 11th 12th 13th 14th 15th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 16th 17th 18th 19th 20th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 21st 22nd 23rd 24th 25th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 26th 27th 28th 29th 30th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 31st OC………(TICK) Ensure any problems or changes are recorded in CC………(TICK) SMF the table overleaf and the monthly review is ………………. complete (SIGNATURE)
DATE ANY PROBLEMS NOTED WHAT DID YOU DO? 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
MONTHLY REVIEW
You should regularly review the methods used in your business to check that they are up to date, and still being followed by you and your staff.
You can use the checklist below to help you. Look back over the past months diary entries. If you have had any problems make a note of it here.
Detail
What did you do about it
Did you get a new member of staff in the past 4 weeks? YES NO (CIRCLE) Were they trained in your methods? YES NO (CIRCLE)
Have you changed your menu? YES NO (CIRCLE) Have you reviewed your safe methods? YES NO (CIRCLE) Any changes/ new methods.
Have you changed supplier/ bought new ingredients? YES NO (CIRCLE) Do these affect any of your safe methods?
Are you using any new/ different equipment? YES NO (CIRCLE) Does this affect any of your safe methods?
Other changes/ notes
FOOD SAFETY MANAGEMENT BUISINESS NAME DIARY AND REVIEW DOCUMENT
JULY ………………(YEAR)
Opening checks (OC) Closing checks (CC) Safe Methods Followed (SMF)
1st 2nd 3rd 4th 5th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 6th 7th 8th 9th 10th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 11th 12th 13th 14th 15th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 16th 17th 18th 19th 20th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 21st 22nd 23rd 24th 25th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 26th 27th 28th 29th 30th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 31st OC………(TICK) Ensure any problems or changes are recorded in CC………(TICK) SMF the table overleaf and the monthly review is ………………. complete (SIGNATURE)
DATE ANY PROBLEMS NOTED WHAT DID YOU DO? 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
MONTHLY REVIEW
You should regularly review the methods used in your business to check that they are up to date, and still being followed by you and your staff.
You can use the checklist below to help you. Look back over the past months diary entries. If you have had any problems make a note of it here.
Detail
What did you do about it
Did you get a new member of staff in the past 4 weeks? YES NO (CIRCLE) Were they trained in your methods? YES NO (CIRCLE)
Have you changed your menu? YES NO (CIRCLE) Have you reviewed your safe methods? YES NO (CIRCLE) Any changes/ new methods.
Have you changed supplier/ bought new ingredients? YES NO (CIRCLE) Do these affect any of your safe methods?
Are you using any new/ different equipment? YES NO (CIRCLE) Does this affect any of your safe methods? Other changes/ notes
FOOD SAFETY MANAGEMENT BUISINESS NAME DIARY AND REVIEW DOCUMENT
AUGUST ………………(YEAR)
Opening checks (OC) Closing checks (CC) Safe Methods Followed (SMF)
1st 2nd 3rd 4th 5th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 6th 7th 8th 9th 10th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 11th 12th 13th 14th 15th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 16th 17th 18th 19th 20th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 21st 22nd 23rd 24th 25th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 26th 27th 28th 29th 30th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 31st OC………(TICK) Ensure any problems or changes are recorded in CC………(TICK) SMF the table overleaf and the monthly review is ………………. complete (SIGNATURE)
DATE ANY PROBLEMS NOTED WHAT DID YOU DO? 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
MONTHLY REVIEW
You should regularly review the methods used in your business to check that they are up to date, and still being followed by you and your staff. You can use the checklist below to help you. Look back over the past months diary entries. If you have had any problems make a note of it here.
Detail
What did you do about it
Did you get a new member of staff in the past 4 weeks? YES NO (CIRCLE) Were they trained in your methods? YES NO (CIRCLE)
Have you changed your menu? YES NO (CIRCLE) Have you reviewed your safe methods? YES NO (CIRCLE) Any changes/ new methods.
Have you changed supplier/ bought new ingredients? YES NO (CIRCLE) Do these affect any of your safe methods?
Are you using any new/ different equipment? YES NO (CIRCLE) Does this affect any of your safe methods?
Other changes/ notes
FOOD SAFETY MANAGEMENT BUISINESS NAME DIARY AND REVIEW DOCUMENT SEPTEMBER ………………(YEAR)
Opening checks (OC) Closing checks (CC) Safe Methods Followed (SMF)
1st 2nd 3rd 4th 5th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 6th 7th 8th 9th 10th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 11th 12th 13th 14th 15th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 16th 17th 18th 19th 20th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 21st 22nd 23rd 24th 25th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 26th 27th 28th 29th 30th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 31st OC………(TICK) Ensure any problems or changes are recorded in CC………(TICK) SMF the table overleaf and the monthly review is ………………. complete (SIGNATURE)
DATE ANY PROBLEMS NOTED WHAT DID YOU DO? 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
MONTHLY REVIEW
You should regularly review the methods used in your business to check that they are up to date, and still being followed by you and your staff.
You can use the checklist below to help you. Look back over the past months diary entries. If you have had any problems make a note of it here.
Detail
What did you do about it
Did you get a new member of staff in the past 4 weeks? YES NO (CIRCLE) Were they trained in your methods? YES NO (CIRCLE)
Have you changed your menu? YES NO (CIRCLE) Have you reviewed your safe methods? YES NO (CIRCLE) Any changes/ new methods.
Have you changed supplier/ bought new ingredients? YES NO (CIRCLE) Do these affect any of your safe methods?
Are you using any new/ different equipment? YES NO (CIRCLE) Does this affect any of your safe methods?
Other changes/ notes
FOOD SAFETY MANAGEMENT BUISINESS NAME DIARY AND REVIEW DOCUMENT
OCTOBER ………………(YEAR)
Opening checks (OC) Closing checks (CC) Safe Methods Followed (SMF)
1st 2nd 3rd 4th 5th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 6th 7th 8th 9th 10th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 11th 12th 13th 14th 15th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 16th 17th 18th 19th 20th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 21st 22nd 23rd 24th 25th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 26th 27th 28th 29th 30th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 31st OC………(TICK) Ensure any problems or changes are recorded in CC………(TICK) SMF the table overleaf and the monthly review is ………………. complete (SIGNATURE)
DATE ANY PROBLEMS NOTED WHAT DID YOU DO? 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
MONTHLY REVIEW
You should regularly review the methods used in your business to check that they are up to date, and still being followed by you and your staff.
You can use the checklist below to help you. Look back over the past months diary entries. If you have had any problems make a note of it here.
Detail
What did you do about it
Did you get a new member of staff in the past 4 weeks? YES NO (CIRCLE) Were they trained in your methods? YES NO (CIRCLE)
Have you changed your menu? YES NO (CIRCLE) Have you reviewed your safe methods? YES NO (CIRCLE) Any changes/ new methods.
Have you changed supplier/ bought new ingredients? YES NO (CIRCLE) Do these affect any of your safe methods? Are you using any new/ different equipment? YES NO (CIRCLE) Does this affect any of your safe methods?
Other changes/ notes
FOOD SAFETY MANAGEMENT BUISINESS NAME DIARY AND REVIEW DOCUMENT
NOVEMBER ………………(YEAR)
Opening checks (OC) Closing checks (CC) Safe Methods Followed (SMF)
1st 2nd 3rd 4th 5th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 6th 7th 8th 9th 10th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 11th 12th 13th 14th 15th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 16th 17th 18th 19th 20th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 21st 22nd 23rd 24th 25th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 26th 27th 28th 29th 30th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 31st OC………(TICK) Ensure any problems or changes are recorded in CC………(TICK) SMF the table overleaf and the monthly review is ………………. complete (SIGNATURE)
DATE ANY PROBLEMS NOTED WHAT DID YOU DO? 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
MONTHLY REVIEW
You should regularly review the methods used in your business to check that they are up to date, and still being followed by you and your staff.
You can use the checklist below to help you. Look back over the past months diary entries. If you have had any problems make a note of it here.
Detail
What did you do about it
Did you get a new member of staff in the past 4 weeks? YES NO (CIRCLE) Were they trained in your methods? YES NO (CIRCLE)
Have you changed your menu? YES NO (CIRCLE) Have you reviewed your safe methods? YES NO (CIRCLE) Any changes/ new methods.
Have you changed supplier/ bought new ingredients? YES NO (CIRCLE) Do these affect any of your safe methods?
Are you using any new/ different equipment? YES NO (CIRCLE) Does this affect any of your safe methods?
Other changes/ notes FOOD SAFETY MANAGEMENT BUISINESS NAME DIARY AND REVIEW DOCUMENT
DECEMBER ………………(YEAR)
Opening checks (OC) Closing checks (CC) Safe Methods Followed (SMF)
1st 2nd 3rd 4th 5th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 6th 7th 8th 9th 10th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 11th 12th 13th 14th 15th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 16th 17th 18th 19th 20th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 21st 22nd 23rd 24th 25th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 26th 27th 28th 29th 30th OC………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) OC…………(TICK) CC………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) CC…………(TICK) SMF SMF SMF SMF SMF ………………. ………………. ………………. ………………. ………………. (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) (SIGNATURE) 31st OC………(TICK) CC………(TICK) Ensure any problems or changes are recorded in SMF ………………. the table overleaf and the monthly review is (SIGNATURE) complete
DATE ANY PROBLEMS NOTED WHAT DID YOU DO? 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
MONTHLY REVIEW
You should regularly review the methods used in your business to check that they are up to date, and still being followed by you and your staff.
You can use the checklist below to help you. Look back over the past months diary entries. If you have had any problems make a note of it here.
Detail
What did you do about it
Did you get a new member of staff in the past 4 weeks? YES NO (CIRCLE) Were they trained in your methods? YES NO (CIRCLE)
Have you changed your menu? YES NO (CIRCLE) Have you reviewed your safe methods? YES NO (CIRCLE) Any changes/ new methods.
Have you changed supplier/ bought new ingredients? YES NO (CIRCLE) Do these affect any of your safe methods?
Are you using any new/ different equipment? YES NO (CIRCLE) Does this affect any of your safe methods?
Other changes/ notes