In many cases, recordkeeping assists the person in charge of a food establishment to achieve active managerial control by holding employees accountable for monitoring food, equipment and procedures in the facility. Although not required by regulation, such effective record keeping enhances food safety and compliance with the regulations.
The below table provides a list of topics that either require documentation or where documentation is recommended to achieve active managerial control. This information is for general guidance only and does not constitute a complete list of required and recommended documentation.
Approved source - the health authority may request records to verify