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Record Keeping

In accordance with the 2010 Regulations Governing the Sanitation of Food Establishments, there are specific circumstances where various forms of documentation, such as logs, records, or invoices, are required. Required documentation must be kept on-site for a specific amount of time as detailed in the regulations.

In many cases, recordkeeping assists the person in charge of a food establishment to achieve active managerial control by holding employees accountable for monitoring food, equipment and procedures in the facility. Although not required by regulation, such effective record keeping enhances food safety and compliance with the regulations.

The below table provides a list of topics that either require documentation or where documentation is recommended to achieve active managerial control. This information is for general guidance only and does not constitute a complete list of required and recommended documentation.