Monitoring and record keeping

Monitoring and record keeping

It is important for food businesses to regularly review allergen control system and procedures, as part of the HACCP food management system, to ensure that allergens are handled correctly at work place. This would provide evidence and dual diligence in the process of managing allergens.

Some of the key things to check and record including

• Hazard review and analysis
• Change of supplier and / or food ingredients
• Change of recipe and / or menu
• Change of work procedures and cleaning processes
• Staff training materials and records
• Change of government legislation