The FSMS Food Safety Records List Template should provide a complete list of the company’s food safety records. Each record listed on FS1010-1 FOOD SAFETY RECORDS LIST is described by its title, file location, authority or responsible department, minimum retention time, and directions for disposition.
Each department and/or functional group is responsible for maintaining adequate records to demonstrate effective system operations as defined specifically in each procedure and to demonstrate conformance to legal/regulatory and customer requirements. The authority associated with a particular food safety record (e.g., Production Manager for production records) should ensure that records are maintained in a suitable environment that prevents damage or deterioration and also prevents loss of records.
Active food safety records must be stored such that they are readily retrievable. Active records are those that have not yet met their minimum retention times. Inactive food safety records may be archived. Archived records are retrievable, but not necessarily readily retrievable. Unless otherwise indicated, food safety records are destroyed after their minimum retention time is attained, as indicated on the FSMS Food Safety Records List Template.
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