Your free kitchen HACCP sheets in PDF

Summary

• What documents to present in the event of a hygiene inspection?
• What HACCP kitchen sheets to implement in my establishment?

Which HACCP Records Should Be Presented During a Hygiene Inspection? 🧾

Since January 1, 2024, inspections carried out by the DDPP hygiene services have been intensified. The government aims to nearly double these inspections (+80%) in restaurants, reaching up to 100,000 inspections per year.

During an inspection, you must present several documents including your properly completed kitchen HACCP records. We lend you a hand by providing these documents to help you fill out your HACCP logs on paper. 📝

To help you stay calm during inspections, we offer you your free guides with kitchen HACCP forms because even if you don’t yet have a Sanitary Control Plan (PMS), you must comply with hygiene rules to ensure food safety. ✅

You must be able to prove to the inspection authorities that you follow the current recommendations and that there is no risk to health.

Implementing the HACCP method in your establishment is not always easy:

• What elements to keep to ensure traceability?
• When to take temperature readings? ⏰
• How to make sure you don’t forget anything? ✔️

We explain all of this simply here on this page, as well as in our downloadable HACCP guides and YouTube videos.

Which Kitchen HACCP Records Should I Implement in My Establishment? 🍽️

To cover the basics, it is essential to ensure traceability, temperature control, and to set up a maintenance plan. Take advantage of our free Kitchen HACCP Forms in PDF. 📝

You can record your data on paper using HACCP forms or digitally with an app on your mobile or tablet. Here is the list of HACCP records you can keep in your restaurant. 🍴

Temperature Control 🌡️

Regarding temperature control, you must ensure that food storage temperatures comply with the GBPH recommendations.

Cold storage temperatures vary depending on the type of food.

For example ✏️: Chopped meats or raw fish? should be kept at +2 °C maximum. Meat preparations and cuts? should be stored at +4°C.

Regular temperature checks of positive and negative cold storage units allow you to ensure the cold chain is not broken. They also confirm that your cold rooms are in good working order. Therefore, they should be equipped with a thermometer 🌡️ to monitor the temperature.

It is recommended to check the temperature of cold storage units before each service. You can do this by filling out temperature control sheets 📝 for your refrigerators and freezers. ❄️

Save time on your temperature recordings ⏱️

The Octopus HACCP app allows you to record your temperatures quickly.

Did you know? 🤔 There are temperature loggers that take readings for you and alert you in case of a problem.

For cooling and cooking, time/temperature combinations must be recorded. ⏲️❄️

Why? Because the zone between 63 °C and 10 °C is particularly critical as it corresponds to a prime range for microbial activity. It is between 10 °C and 63 °C that rapid multiplication of most germs is favored. Therefore, it is important to cool ❄️ products after cooking by quickly lowering the core temperature from 63 °C to below 10 °C in less than 2 hours.

If you’re serving buffet-style, you’ll need to note the serving temperatures for both hot and cold food. This way, you can guarantee that the food is kept at the right temperature throughout the service.

Traceability ?

To ensure tracking of raw materials and finished products, good traceability must allow for quickly locating items. Discover Octopus HACCP’s solutions ? to easily manage your traceability in your restaurant, daycare, production lab, etc.

Upstream traceability ? : you must be able to identify your suppliers and the raw materials delivered. ? For supplies, the goal is to assess the compliance of the raw materials received (foodstuffs, packaging…). The professional must ensure the conformity of goods at purchase. They must verify the authenticity of the food product, labeling, and food contact suitability of packaging.

Upon receipt, check the temperature, origin, labeling, that products are not expired, the presence of sanitary stamps, and the condition of packaging. ✅ Indeed, the restaurateur is responsible for their goods as soon as they accept them.

In case of inspection, you must present, among other things: your suppliers’ contact details: the name and address of all your suppliers and the nature of the products provided by them. These details are found on your invoices. ?

Internal traceability ? : the company must be able to link received raw materials to finished products. ? For more information, you can consult our articles and videos on traceability (what information to keep and for how long) and on secondary expiration dates (DLC).

Maintenance ?

You will also need to present documents related to the maintenance of your kitchens and equipment in case of sanitary inspection:

• Cleaning and Disinfection Plan ? as well as records of the cleaning plan being executed,
• Technical data sheets of cleaning products ? and their safety data sheets,
• Maintenance records of hoods ? and extractors performed by professionals.

You will also need to present your pest control plan ?. These elements are not exhaustive and depend on your activity. You can refer to the government website for comprehensive information.

All the information to better understand the HACCP method.