About this course
Document & Record Keeping teaches employees how to properly complete, correct, store, and retain the records that food safety programs depend on — monitoring logs, corrective action forms, cleaning and sanitation records, receiving logs, and training records. The course covers real-time recording practices, how to correct an entry without erasing or falsifying it, and why gaps or inconsistencies in records create serious compliance exposure.
Recordkeeping is a core requirement of food safety regulation, not an administrative afterthought. It is the seventh HACCP principle, a required element of FDA's Preventive Controls rule under 21 CFR Part 117, and a specific focus of both FDA and USDA inspections. During an inspection, investigators routinely request records covering the preceding several months as part of verifying that a facility's food safety plan is actually being followed, and regulations generally require certain food safety records to be retained for a minimum of two years. Incomplete, altered, or missing records are one of the most common findings that lead to warning letters and enforcement action.
This course is intended for all employees who complete, review, or file food safety and quality records, including line operators, sanitation crews, and supervisors.
After completing this course, learners will be able to complete records accurately and in real time, correct an entry the compliant way (single line through the error, initialed and dated, never erased or whited out), understand retention requirements, and explain why a record that isn't contemporaneous is treated as if the work never happened.
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