1.

Stores
 Expiry date and batch monitoring record for perishables and non perishables
 Temp check of perishable products
 FIFO/ FEFO
 Raw material specification
 Allergen storage
 Vendor complaint
 Not to be used sticker
 Rejection area
 Items rejected
 Daily Production Indent
 Vehicle condition for perishable food ingredients
 HALAL compliance if applicable( Plant or animal origin)
 HACCP certification of Suppliers
 Microbiology report from suppliers
 COA of raw materials
 supplier accreditation and agreement based on our requirements
2. Employees
 Training records
 Health confirmation status( Sign from employees that whenever they are sick will inform
to management)
 Yearly medical checkup Record
 Medical fitness record after a course of illness
 Visitor policy
3. Certificates
 ISO / HACCP
 Food grade certificate of packaging materials
 FSSAI license
 COA of all major and minor ingredients/ Microbiology report/ Water report of raw
material / Pesticide content report
 Food grade certificate for all containers and packaging materials of all raw materials
 Food grade certificate for gloves
 MSDS of all chemicals used for cleaning and pest control
 Pesticide and aflatoxin record for all ingredients
4. Production
 Expiry date monitoring for the ingredients used
 Egg sanitization record
 Weight check of product
 Shelf life record
 NPD trial record
 Storage temp record
  Sieving record
 FPFO sticker record
 Temperature monitoring record
 Table sanitization record
 Sanitizer conc record
 Preservative
 Metal detector
 Baking, packaging details etc record
 Thawing
 Cooking
 Veg and non veg segregation
 Training schedule and traceability
 Knife and cutting board changing record
 Equipment sanitization record( Thermal/ Chemical)
5. Cleaning
 weekly and daily Schedule
 Chemical training for cleaners
 Food safety training record
 Contract
 Medical report of cleaners
 conc of Equipment sanitization and sanitizer changing record
6. Pest control
 Rodents killed, pest sighted, flies, cockroach record
 Bait and insecticutor map with numbering
 Glue pad changing record for insecticutor and rats
 Schedule
 Lock and key for room
 Training record of pest control staffs
 MSDS
 Contract agreement
 Insecticutor light changing record
 Chemical expiry record
 Daily spraying record
 Numbering of insecticutor and bait station
 Fumigation record with chemicals and conc used
 Cockroach gel treatment record
7. Dispatch
 Temperature record for perishables
 Expiry date monitoring
8. Microbiology
 Hand and equipment swab
  Equipment sanitization with hot water-swab
 Equipment sanitization with chemical conc record and duration of change
 Internal products and raw material check
 Internal and external water analysis
 External lab microbial, pesticide and aflatoxin analysis
 Air monitoring
 Pathogen analysis
9. Calibration
 Weighing scale calibration internal and external with internal and external stickers
 Lab equipments
 Thermometer internal and external calibration
 Master weight calibration
 Chiller calibration record
 Ovens and other production instruments which is related to food safety
 Ph meter calibration
10. Customer complaints
 Corrective actions
 investigation report
 Shop floor training record
11. Supplier audits
 Supplier audit record
 Supplier agreement and accreditation
 List of restricted food items and separate storage
 Corrective actions from supplier side
 Supplier audit schedule
12. Traceability
 Mock recall
 Traceability
 Product recall
13. Crisis manual with emergency contact number
14. Meetings
 Quality meeting
 Management review meeting
15. Internal Audit report
16. hygiene
 Iodophore conc record –only if made in lab
 IPA conc record- only if made in lab
 Cleaning under progress board

17. Maintenanace
 Works done record
  under maintenance stickers
 FOB risk analysis report
 Approval from quality for work done
 Preventive maintenance
 Post maintenance approval
 Items for list of items used for maintenance activity and items remaining (eg:10 screws
used and 5 remaining)
18. First aid box
19. Problem solving-fish bone-how many complaint solved in a year
20. ISO manual, SOP, Production manual or HACCP manual
21. HACCP team flow chart
22. Organizational chart
23. Complaint analysis statistical report & its root cause analysis for each month with comparison on
each month on an issue
24. Customer complaint corrective actions
25. Shop floor training record
26. Chiller display temperature