Records
The food business operators must maintain records demonstrating compliance with the requirements of I.S. 340:2007 AI:2015 Hygiene in Catering Sector and I.S. 340:2007 AI:2015 Hygiene in Food Retailing & Wholesaling.
- Records must be retained for a minimum of 3 months after the sale of the foodstuff where food is intended for immediate consumption.
- Other records should be retained for 2 years.
- The Food Business Operator (FBO) must implement a record-keeping system appropriate to the size and nature of the food business.
- Records should be legible, clearly identified, signed and dated and where possible integrated into existing paperwork, for example daily diary, delivery notes or invoices.
- Electronic record systems are acceptable.
- Record keeping must be kept through all stages of the HACCP plan.