You must decide what records are necessary to assure product safety and quality for human consumption, identify individual lots of foods in instances where questions arise as to safety or quality, aid in planning, scheduling, decision-making, and comply with governmental regulations and then, develop the necessary forms and procedures to be used. The types of records will vary with the product(s) being processed. At a minimum, critical factors stated in a scheduled process should be documented.
Formulation Records
pH Records
Thermal Processing Records
- Fill Temperature Record
- Heat Treatment Record
- Stopwatch Calibration Record
- Thermometer Calibration Record