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    20 Food Safety Management

    Diary for Meat Producers

    Approval number:

    Proprietor:

    HACCP Key Worker:

    Company name:

    Address:

    Telephone:

    Fax:

    E-mail:

    Page 1

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    IntroductionHow to use this diary

    Use of this diary is voluntary. It has three sections for keeping important information about thehygienic operation of your food business for the year and provide evidence to auditors of the food

    safety management producers.

    Section 1. Contacts

    SERVICE SUPPLIER DETAILS SUPPLIER CONTACT DETAILS

    STAFF CONTACT DETAILS CUSTOMER CONTACT DETAILS

    Keep contact details up to date to help in emergencies and to record changes over the year (e.g. new

    customers may have requirements that change how you operate and you will want to check that new

    procedures are being followed.)

    Section 2. Management Checks

    DAILY CHECKLIST this page lists what needs to be checked every day. You may want to laminate

    this page to preserve it for repeated use.

    DIARY a responsible person should sign the diary every day to

    confirm that:

    opening, operational and closing checks have been carried out,and that

    hygienic procedures have been followed.

    Dont tick the boxes without carrying out the checks!

    When checks are carried out once or a few times a day (e.g. on pre-operational cleaning, chiller

    temperature) write down the result of each specific check.

    When daily checks are more frequent (e.g. carcase contamination, product temperatures) the

    results you need only to write down when there is a problem or something out of the ordinary

    happens. This is called exception reporting.

    Also write down the action taken to correct the problem and stop it happening again.

    PROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTIONS YOU HAVE TAKEN TO MAKE

    SURE THAT FOOD IS BEING PRODUCED SAFELY.

    Page 2

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    4-WEEKLY CHECKS Look back at

    the last four weeks and note down

    any persistent problems or anysignificant changes that have been

    made and how you are dealing

    with them.

    For example, there may be a

    continuing problem with a piece of

    equipment, or a need to remind

    staff (or contractors) bout cleaning

    or pest control procedures. There

    may be a need to carry out some

    training or to amend the HACCP

    plan because a new chiller has

    been installed.

    VERIFICATION OF HACCP PLAN

    look back at how your hygiene

    practices and operational

    procedures have been working

    since the last time you reviewed

    your HACCP plan(s) to make sure

    they are still effective in managing

    food safety.

    HACCP PLAN REVIEW CHECKLIST Review the

    HACCP plan(s) at least once a year unless this has

    already been done because of changes to products,

    procedures, legislation or perhaps, customer

    complaints or an audit report. If there are changes,

    the review should make sure that food safety

    procedures remain effective.

    The Review may indicate that aspects of the HACCP

    plan need to be changed, e.g. the scope, the process flow diagram, the technical data and hazard analysis,

    control measures, decisions on control points, critical legal limits, monitoring checks, corrective actions

    and records.

    RECORD THE RESULTS OF YOUR REVIEW. AMEND YOUR HACCP PLAN(S) IF NECESSARY.

    Page 3

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    Section 3. Other Information

    INDEX complete the index sheet at the front of this section to

    show which other key documents about day-to-day operations are

    being kept here.

    These may include one of the following: a cleaning schedule,

    chemical list, maintenance checklist and plan, staff training chart,

    personal hygiene rules, glass/hard plastic policy, staff health and

    safety policy, medical questionnaire, equipment calibration log,

    microbiological test results. Your HACCP plan(s) can be kept here or

    on a separate HACCP file but note that verification and review

    sections are already included at the end of Section 2.

    INDUSTRY GUIDANCE refer to the GUIDE TO THE FOOD

    HYGIENE & OTHER REGULATIONS FOR THE UK MEAT INDUSTRY (Meat Industry Guide) for

    information on good hygiene practice, HACCP and microbiological criteria.

    FSA MEAT PLANT HACCP GUIDANCE PACK contains a short guide to completing a HACCP Plan,

    a guide to the HACCP EU Regulation (Part Three, Chapter 1 Application of HACCP Principles),

    HACCP plan template, Generic HACCP plan (selected steps), model documents and food safety

    management diary. (CD-rom and hard copy of this guidance pack is available, free of charge, on

    request by emailing to: [email protected] or downloadable on the FSA

    website at: http://www.food.gov.uk/foodindustry/meat/haccpmeatplants/

    Page 4

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    Notes

    Page 5

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    Contact DetailsKeep this section up to date

    Service Suppliers

    Service Name Telephone

    Accountant

    Doctor

    Electrician

    Gas

    Micro Test Lab

    Pest Control

    Plumber

    Refrigeration Engineer

    Solicitor

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    Contact DetailsKeep this section up to date

    Staff

    Name NI Number Telephone

    Page 7

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    Contact DetailsKeep this section up to date

    Suppliers

    Company Name Name Telephone Fax/email

    Page 8

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    Contact DetailsKeep this section up to date

    Customers

    Company Name Name Telephone Fax/email

    Page 9

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    Daily Check ListAmend and add items as necessary

    OPENING CHECKS carry out before work starts RECORDS

    Clean rooms, surfaces, equipment, tools

    Chillers, cold rooms working properly

    Equipment (e.g. knife sterilisers) working properly

    Staff fit for work, wearing clean protective clothing

    Hand washing facilities clean, properly equipped

    Vehicles clean and refrigeration units working properly

    OPERATIONAL CHECKS

    Livestock/game: condition, identified

    Dressing procedures: satisfactorily performed

    Dressing procedures: no visible contamination

    Dressing procedures: no visible SRM

    Staff and tools: cleaned, clothing changed as necessary

    Food handling areas:

    Temperature of: knife sterilisers

    Temperature of: scald tanks/other equipment

    Temperature of: chillers, cold rooms

    Meat received: satisfactory condition and temperature

    Meat in store: condition, spacing and temperature

    Meat sent out: satisfactory condition and temperature

    Samples taken, if necessary for microbiological testing

    CLOSING CHECKS

    All food preparation surfaces cleared

    All meat dispatched or in chilled storage

    All areas cleared for cleaning

    If necessary, microbiological samples sent off for testing

    Daily diary:

    tick the box to confirm the checks have beencarried out during production

    note any problems and what was done tocorrect them

    record the results of occasional checks(e.g. chiller temperatures)

    when daily checks are more frequent(e.g. product temperatures) the results only

    need to be recorded when there is a problem

    complete other records as appropriate

    Daily diary:

    tick the box to confirm the checks have beencarried out before production starts

    note any problems and what was done tocorrect them

    Daily diary:

    tick the box to confirm the checks have beencarried out after production ends

    note any problems and what was done tocorrect them

    Page 10

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    Diary

    Page 11

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 12

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 13

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 15

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 16

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 17

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 18

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 19

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    4-Weekly Checks DateLook back at the last four weeks and write down any persistant problems or any significant changes that

    have been made and how you are dealing with them.

    Any problems? Action Taken

    Structure?

    Water supply?

    Maintenance?

    Cleaning?

    Pest control?

    Training?

    Personal hygiene?

    Raw materials?

    Animal welfare/transport?

    Slaughter?

    Dressing?

    SRM Removal?

    Chiller temperatures?

    Cutting?

    Processing?

    Traceability issues?

    Waste management?

    Wrapping & packaging?

    Transport hygiene?

    Micro test results?

    Note: refer if necessary to the Meat Industry Guide for information about good hygiene practices.

    / /

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    4-Weekly Checks

    Any Changes? No Yes Action Taken

    Structure?

    New staff? Have

    they had appropriate

    training?

    Suppliers?

    Species, products?

    Working methods?

    Equipment?

    Legal requirements?

    Does this affect

    HACCP Plans?

    NOTES

    Name: Position:

    Signed: Date: / /

    Page 21

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 22

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 23

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 24

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 25

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 26

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 27

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 28

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 29

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    4-Weekly Checks DateLook back at the last four weeks and write down any persistant problems or any significant changes that

    have been made and how you are dealing with them.

    Any problems? Action Taken

    Structure?

    Water supply?

    Maintenance?

    Cleaning?

    Pest control?

    Training?

    Personal hygiene?

    Raw materials?

    Animal welfare/transport?

    Slaughter?

    Dressing?

    SRM Removal?

    Chiller temperatures?

    Cutting?

    Processing?

    Traceability issues?

    Waste management?

    Wrapping & packaging?

    Transport hygiene?

    Micro test results?

    Note: refer if necessary to the Meat Industry Guide for information about good hygiene practices.

    / /

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    4-Weekly Checks

    Any Changes? No Yes Action Taken

    Structure?

    New staff? Have

    they had appropriate

    training?

    Suppliers?

    Species, products?

    Working methods?

    Equipment?

    Legal requirements?

    Does this affect

    HACCP Plans?

    NOTES

    Name: Position:

    Signed: Date: / /

    Page 31

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 32

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 33

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 34

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 35

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 36

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 37

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 38

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 39

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    4-Weekly Checks DateLook back at the last four weeks and write down any persistant problems or any significant changes that

    have been made and how you are dealing with them.

    Any problems? Action Taken

    Structure?

    Water supply?

    Maintenance?

    Cleaning?

    Pest control?

    Training?

    Personal hygiene?

    Raw materials?

    Animal welfare/transport?

    Slaughter?

    Dressing?

    SRM Removal?

    Chiller temperatures?

    Cutting?

    Processing?

    Traceability issues?

    Waste management?

    Wrapping & packaging?

    Transport hygiene?

    Micro test results?

    Note: refer if necessary to the Meat Industry Guide for information about good hygiene practices.

    / /

    Page 40

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    4-Weekly Checks

    Any Changes? No Yes Action Taken

    Structure?

    New staff? Have

    they had appropriate

    training?

    Suppliers?

    Species, products?

    Working methods?

    Equipment?

    Legal requirements?

    Does this affect

    HACCP Plans?

    NOTES

    Name: Position:

    Signed: Date: / /

    Page 41

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 42

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 43

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 44

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 45

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 46

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 47

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 48

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 49

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    4-Weekly Checks DateLook back at the last four weeks and write down any persistant problems or any significant changes that

    have been made and how you are dealing with them.

    Any problems? Action Taken

    Structure?

    Water supply?

    Maintenance?

    Cleaning?

    Pest control?

    Training?

    Personal hygiene?

    Raw materials?

    Animal welfare/transport?

    Slaughter?

    Dressing?

    SRM Removal?

    Chiller temperatures?

    Cutting?

    Processing?

    Traceability issues?

    Waste management?

    Wrapping & packaging?

    Transport hygiene?

    Micro test results?

    Note: refer if necessary to the Meat Industry Guide for information about good hygiene practices.

    / /

    Page 50

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    4-Weekly Checks

    Any Changes? No Yes Action Taken

    Structure?

    New staff? Have

    they had appropriate

    training?

    Suppliers?

    Species, products?

    Working methods?

    Equipment?

    Legal requirements?

    Does this affect

    HACCP Plans?

    NOTES

    Name: Position:

    Signed: Date: / /

    Page 51

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 52

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 53

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 54

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 55

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 56

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 57

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 58

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 59

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    4-Weekly Checks DateLook back at the last four weeks and write down any persistant problems or any significant changes that

    have been made and how you are dealing with them.

    Any problems? Action Taken

    Structure?

    Water supply?

    Maintenance?

    Cleaning?

    Pest control?

    Training?

    Personal hygiene?

    Raw materials?

    Animal welfare/transport?

    Slaughter?

    Dressing?

    SRM Removal?

    Chiller temperatures?

    Cutting?

    Processing?

    Traceability issues?

    Waste management?

    Wrapping & packaging?

    Transport hygiene?

    Micro test results?

    Note: refer if necessary to the Meat Industry Guide for information about good hygiene practices.

    / /

    Page 60

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    4-Weekly Checks

    Any Changes? No Yes Action Taken

    Structure?

    New staff? Have

    they had appropriate

    training?

    Suppliers?

    Species, products?

    Working methods?

    Equipment?

    Legal requirements?

    Does this affect

    HACCP Plans?

    NOTES

    Name: Position:

    Signed: Date: / /

    Page 61

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 62

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 63

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 64

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 65

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 66

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 67

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 68

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 69

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    4-Weekly Checks DateLook back at the last four weeks and write down any persistant problems or any significant changes that

    have been made and how you are dealing with them.

    Any problems? Action Taken

    Structure?

    Water supply?

    Maintenance?

    Cleaning?

    Pest control?

    Training?

    Personal hygiene?

    Raw materials?

    Animal welfare/transport?

    Slaughter?

    Dressing?

    SRM Removal?

    Chiller temperatures?

    Cutting?

    Processing?

    Traceability issues?

    Waste management?

    Wrapping & packaging?

    Transport hygiene?

    Micro test results?

    Note: refer if necessary to the Meat Industry Guide for information about good hygiene practices.

    / /

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    4-Weekly Checks

    Any Changes? No Yes Action Taken

    Structure?

    New staff? Have

    they had appropriate

    training?

    Suppliers?

    Species, products?

    Working methods?

    Equipment?

    Legal requirements?

    Does this affect

    HACCP Plans?

    NOTES

    Name: Position:

    Signed: Date: / /

    Page 71

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 76

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 77

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 79

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    4-Weekly Checks DateLook back at the last four weeks and write down any persistant problems or any significant changes that

    have been made and how you are dealing with them.

    Any problems? Action Taken

    Structure?

    Water supply?

    Maintenance?

    Cleaning?

    Pest control?

    Training?

    Personal hygiene?

    Raw materials?

    Animal welfare/transport?

    Slaughter?

    Dressing?

    SRM Removal?

    Chiller temperatures?

    Cutting?

    Processing?

    Traceability issues?

    Waste management?

    Wrapping & packaging?

    Transport hygiene?

    Micro test results?

    Note: refer if necessary to the Meat Industry Guide for information about good hygiene practices.

    / /

    Page 80

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    4-Weekly Checks

    Any Changes? No Yes Action Taken

    Structure?

    New staff? Have

    they had appropriate

    training?

    Suppliers?

    Species, products?

    Working methods?

    Equipment?

    Legal requirements?

    Does this affect

    HACCP Plans?

    NOTES

    Name: Position:

    Signed: Date: / /

    Page 81

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 82

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 83

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 84

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 85

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 86

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 87

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 88

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 89

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    4-Weekly Checks DateLook back at the last four weeks and write down any persistant problems or any significant changes that

    have been made and how you are dealing with them.

    Any problems? Action Taken

    Structure?

    Water supply?

    Maintenance?

    Cleaning?

    Pest control?

    Training?

    Personal hygiene?

    Raw materials?

    Animal welfare/transport?

    Slaughter?

    Dressing?

    SRM Removal?

    Chiller temperatures?

    Cutting?

    Processing?

    Traceability issues?

    Waste management?

    Wrapping & packaging?

    Transport hygiene?

    Micro test results?

    Note: refer if necessary to the Meat Industry Guide for information about good hygiene practices.

    / /

    Page 90

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    4-Weekly Checks

    Any Changes? No Yes Action Taken

    Structure?

    New staff? Have

    they had appropriate

    training?

    Suppliers?

    Species, products?

    Working methods?

    Equipment?

    Legal requirements?

    Does this affect

    HACCP Plans?

    NOTES

    Name: Position:

    Signed: Date: / /

    Page 91

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 92

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 93

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 94

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 95

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 96

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 97

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 98

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 99

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    4-Weekly Checks DateLook back at the last four weeks and write down any persistant problems or any significant changes that

    have been made and how you are dealing with them.

    Any problems? Action Taken

    Structure?

    Water supply?

    Maintenance?

    Cleaning?

    Pest control?

    Training?

    Personal hygiene?

    Raw materials?

    Animal welfare/transport?

    Slaughter?

    Dressing?

    SRM Removal?

    Chiller temperatures?

    Cutting?

    Processing?

    Traceability issues?

    Waste management?

    Wrapping & packaging?

    Transport hygiene?

    Micro test results?

    Note: refer if necessary to the Meat Industry Guide for information about good hygiene practices.

    / /

    Page 100

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 102

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 103

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 104

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 106

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksSUNDAY

    NOTES

    Page 107

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 108

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    4-Weekly Checks DateLook back at the last four weeks and write down any persistant problems or any significant changes that

    have been made and how you are dealing with them.

    Any problems? Action Taken

    Structure?

    Water supply?

    Maintenance?

    Cleaning?

    Pest control?

    Training?

    Personal hygiene?

    Raw materials?

    Animal welfare/transport?

    Slaughter?

    Dressing?

    SRM Removal?

    Chiller temperatures?

    Cutting?

    Processing?

    Traceability issues?

    Waste management?

    Wrapping & packaging?

    Transport hygiene?

    Micro test results?

    Note: refer if necessary to the Meat Industry Guide for information about good hygiene practices.

    / /

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    4-Weekly Checks

    Any Changes? No Yes Action Taken

    Structure?

    New staff? Have

    they had appropriate

    training?

    Suppliers?

    Species, products?

    Working methods?

    Equipment?

    Legal requirements?

    Does this affect

    HACCP Plans?

    NOTES

    Name: Position:

    Signed: Date: / /

    Page 111

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    Daily Diary week beginningSIGN THE DIARY EVERY DAY TO CONFIRM THAT:

    - OPENING, OPERATIONAL AND CLOSING CHECKS HAVE BEEN CARRIED OUT, AND

    - HYGIENIC PROCEDURES HAVE BEEN FOLLOWED.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksMONDAY

    / /

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksTUESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    WEDNESDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    THURSDAY

    Page 112

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    Daily DiaryPROBLEMS ARE ALWAYS HAPPENING, THE IMPORTANT THING IS TO SHOW WHAT IS BEING DONE

    TO PUT THINGS RIGHT. USE THE DIARY TO RECORD THE ACTION YOU HAVE TAKEN TO MAKE SURE

    THAT FOOD IS BEING PRODUCED SAFELY.

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checksFRIDAY

    Results of checks:

    Any problems or changes what did you do?

    Name Signed

    Opening Operational Closing

    checks checks checks

    SATURDAY

    Results of checks:


Daily food diary explanation

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