45 SanPiN and HACCP logs in one service

Keeps people with symptoms of acute respiratory viral infections, gastrointestinal infections or pustular skin lesions away from food handling. Completed for each employee on every shift.

An expanded hygiene log that records each symptom as well as the admission decision, useful when investigating food poisoning.

Food cannot be kept safe in a storeroom at 30 °C and 85% humidity. The log records whether the indoor conditions meet storage requirements.

Refrigerators are a HACCP critical control point. At least once per shift, readings are checked against an external thermometer and the standard for the specific product.

Fresh air and clean surfaces are basic sanitation. The log confirms that the procedures were carried out and signed off by a named person.

Daily routine cleaning: which rooms were cleaned, which detergents and disinfectants were used, who carried out the work and who checked it.

A key HACCP and SanPiN checkpoint: before a dish is served in the dining room, it must pass an organoleptic check. The log records the commission’s assessment.

Incoming checks for dairy, meat and fish products: safety documents, organoleptic assessment, storage conditions and the final sale date of each batch.

Comprehensive incoming checks cover supplier documentation, labeling and conformity with the delivery note. This protects against deliveries without a certificate.

Overheated oil produces carcinogens. The log records temperature, acid value and oil changes to keep spent oil out of dishes.

If someone becomes ill after lunch, the daily food sample is the only way to check exactly what was eaten. The log shows that a sample was taken from every dish, refrigerated for the required time and only then disposed of.

The vitamin is added to the finished dish immediately before serving. The inspector checks that this is done daily and at the correct dose per portion.

Pool water must be safe for every visitor. Measurements before opening and throughout the day show that disinfection is working and that the pool was closed promptly if readings went outside the limits.

An instrument that touches a client’s skin and nails can transmit infection. Recording each sterilizer load and its indicator result confirms that the instruments actually completed the cycle rather than simply sitting in a cabinet.

A full deep clean once per period (week / month), including removing protective grilles, washing walls and cleaning equipment. The inspector checks both the plan and the completed work.

The lamp has a limited service life (8000 hours for most models). The log tracks operating hours and replacements; otherwise UV treatment becomes ineffective after the lamp reaches the end of its life.

Every employee at a food business must have a valid personal medical record book. The log shows whose records are nearing expiry.

Every 10 days or monthly, the record shows whether children and patients receive the required amounts of milk, meat, vegetables and other food groups, and where the diet differs from the standard.

Used needles, blood-stained cotton pads and disposable materials from procedures must not go in household rubbish. The log traces the waste: how much was collected, how it was decontaminated, how it was packaged and who removed it.

HACCP requires regular refresher briefings, not just a one-off introduction. The plan schedules who covers which topic and when.

Records training completed according to the plan: who attended, when, the topic and the signature. This is the first thing requested during an incident investigation.

Each product must have a sanitary and epidemiological certificate, be stored separately and used according to its instructions. The log confirms purchases and consumption.

A sanitation day is held once a month: a deep clean while the establishment is closed. The checklist records completion of each item.

HACCP requires evidence that equipment is in working order. A schedule paired with a record of completed work is the standard approach.

For audits: how often the refrigerator broke down, when repairs were made and what was repaired. Helps you decide on replacement in time.

Thermometers and scales must have a valid verification certificate. Without it, their readings are not legally valid.

The HACCP version of goods acceptance checks not only the delivery note but also the packaging, labeling and documents for every batch.

Each employee is entitled to personal protective equipment: gloves, coats, aprons and masks. The log confirms issuance and service life.

A refrigerator breakdown at night, a power outage or a leak: every incident is recorded with the measures taken and the impact on products.

Complaints are an input signal for HACCP. Each one is recorded, investigated and closed with a corrective action.

Delivery is a separate critical point: a product may leave cold and arrive warm. Two measurements on every trip show that the cold or hot chain was not broken.

A fragment in a dish is a physical hazard to the guest. Recording every breakage confirms that fragments were collected and disposed of, and makes recurring causes immediately visible.

A chipped piece of plastic or metal shavings in a dish are a physical hazard. Regular inspection of knives, boards, spatulas and containers shows that damaged utensils were removed from use in time.

A batch is sent to the customer only after checking taste, smell, appearance, labeling and packaging. The release record shows who approved the batch and on what basis, providing the foundation for traceability and complaint investigation.

Expired, defective or spoiled products are documented in a write-off report with the reason. This supports loss analysis and claims against suppliers.

HACCP requires regular internal inspections: an auditor visits production areas with a checklist and records compliance with procedures.

The results of the scheduled audit: what complies and what was identified as a nonconformity.

A final report for management with consolidated findings, statistics and recommendations. Presented to an inspector on request.

A test from delivery note to dish and back: if a guest becomes ill from food, how quickly can the full supply chain of a specific batch be traced?

Checks using a metal detector or magnetic separator on the production line protect against packaging fragments, bolts and metal shavings.

A separate procedure for production equipment such as mixers, water boilers and cookers. It differs from room cleaning: different products are used and the procedure is stricter.

The range between 60 °C and 10 °C is a bacterial danger zone. HACCP requires passing through it in less than 2 hours and recording this.

An inventory of all fragile items in the production area. If something breaks, the list is checked to confirm that all fragments have been found.

Records glass breakage, the search for fragments and the decision on what to do with the products.

Scheduled treatments by a contractor or in-house staff: completion, product used and purpose. No serious audit is complete without this log.