• You must keep records for at least 4 years.

• Records must clearly describe what went wrong, who was involved and how the problem was fixed.

• Things don’t always go as expected. You must have a procedure for dealing with things that go wrong in your plan.

• Take immediate action as soon as a problem affecting food safety and/or suitability is identified. Record the action that you took.

• Use your records to look over the past week/few days. Determine if anything has gone wrong in your plan, for example:

◦◦ fridge temperatures were too high,

◦◦ there was a sign of pests,

◦◦ received food was not at the correct temperature,

◦◦ poultry was not cooked to at least 65°C for 15 minutes,

◦◦ food was not reheated to above 75°C,

◦◦ food was cooled too slowly,

◦◦ food was transported at the incorrect temperature.

• If something’s gone wrong, identify where the problem started and how many times it happened.

Identify if a procedure is missing from your plan.

• Is the food you produced unsafe or unsuitable? Do you need to tell your customers?

• Fix the problem yourself or tell the person responsible for that area about the problem.

• Take action to prevent the problem from happening again.

• Keep clear, accurate and complete records for at least 4 years.

• Notify your verifier if any of your food has become unsafe or unsuitable when following any procedures in your plan.

• Show your verifier your records from times where things have gone wrong.

• You must show your verifier a record of:

◦◦ what the problem was,

◦◦ what you did to immediately fix the problem,

◦◦ what changes you made to stop the problem from happening again,

◦◦ how you kept food safe or made sure no unsafe and unsuitable food was sold.