Food service sanitation rules: the practical minimum
A small café needs roughly ten logs and three or four procedures as its basic minimum. Six items address 80% of inspection findings; the rest is paperwork inherited from another era.
Sanitation rules for food service run to hundreds of pages. Reading them all can be discouraging. In practice, the mandatory minimum for a small establishment fits into about ten logs and three or four regular procedures.
The minimum set
- Employee health log.
- Refrigeration equipment temperature log.
- Finished-product quality assessment log.
- Raw-material receipt and incoming inspection log.
- Cleaning log and disinfectant log.
- Production control programme and DDD log (disinfection, disinsection and deratization).
These six items cover 80% of inspectors' findings and 100% of situations involving an investigation of food poisoning.
What is unnecessary
Separate certificates, paper plans, and duplicate entries of the same data in different logs are all remnants of an era without a unified system. With electronic recordkeeping, one entry (for example, a goods receipt) can feed several logs, so nothing needs to be copied by hand.
All 45 SanPiN and HACCP journals are in one workspace. The free plan is free forever for up to 1 employee, with no card required.
Get started for free