[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-167036-en":3,"doc-seo-167036-105":29,"detail-sidebar-cat-1-en-105":88},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":11,"category_id":12,"category_name":13,"doc_title":14,"doc_description":15,"doc_content":16,"file_id":17,"file_url":18,"file_type":19,"file_size":20,"view_count":4,"is_deleted":4,"is_public":11,"is_downloadable":11,"audit_status":11,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":15,"update_tm":28,"read_time":11},167036,8796096645457,"Arica Lee","https://ap-avatar.wpscdn.com/avatar/800003749518d68ffe3?x-image-process=image/resize,m_fixed,w_180,h_180&k=1779345340919836971",1,17,"Forms","11-sample-record-keeping-template","This document outlines a comprehensive record-keeping system, detailing the location and retention periods for various departmental reports and essential documents. Records are maintained for two years, with current reports housed within their respective departments and past reports consolidated in a designated central area. The system emphasizes specific record-keeping requirements for food safety, including HARPC, CCP records, pasteurization charts, sanitation logs, and supplier verification documents. It also lists essential documentation for quality control, such as ingredient specifications, vendor certifications, and water quality records. Additionally, the document covers customer complaint files, pest control records, and preventative maintenance logs. A clear structure is provided for hazard analysis and specific control measure record-keeping, with sample processing steps intended as illustrative examples. The system aims to ensure operational efficiency, compliance, and product integrity through meticulous documentation practices.","Records are maintained for a period of two years.  Current reports are kept in the applicable department, however, ALL past reports are located in the insert applicable Department.\nIn the insert area or department  is insert location.  Hanging from the bulletin board are the current week’s insert applicable department(s) logs / reports along with instructions, as needed.  Repeat for each area/department.\nImmediately outside the entrance to each freezer and refrigerator and/or next to temperature gauge will be a clip board with the current temperature readings.\nPlease see insert Department for current insert Department week’s reports. Repeat for each Department.\nPlease see insert Department -  example:  Quality Control Department for:\nALL Supplier Verification Documents/ Ingredient Specifications; Vendor Certification, COA’s, Letter of Guarantee\nHARPC / Food Safety Annual Meeting Report, CCP (Pasteurization Charts) and Preventative Control Point Records -    CP record keeping\nMonthly CCP Deviation Records,\nPasteurization Charts,\nSanitation and CIP Chart,\nCIP Flow Rate Checks\nCOP Logs,\nNew employee GMP’s Training Records\nMaster Cleaning Schedule Records\nSelf- Inspection Records\nCalibration Records\nWater Quality Records\nWater Treatment Chemicals:  Specification and Letters of Compliance\nPackaging Materials Letter of Compliance\nInbound Bill of Ladings\nProduction Records (Confidential)\nCustomer Complaint File (Confidential)\nPest Control Records\nMock Recall Records\nPreventative Maintenance Log, Emergency Repair Records, Work by Contractors\netc.\nHazard Analysis – Specific Control Measure Record Keeping is located as follows:\n(Note:  sample processing steps shown below in form are merely for example purposes to demonstrate the type of approach needed)","cbCairKvo9oJCZm6","https://ap.wps.com/l/cbCairKvo9oJCZm6","docx",28184,2,"English","en",105,"# Record Maintenance\n## Report Location and Retention\n## Departmental Records\n### Quality Control Department\n#### Supplier Verification Documents\n#### Food Safety Records\n#### Sanitation and CIP Checks\n### Hazard Analysis and Control Measures","[{\"question\":\"What is the general retention period for records?\",\"answer\":\"Records are maintained for a period of two years.\"},{\"question\":\"Where are past reports stored?\",\"answer\":\"All past reports are located in the insert applicable Department, specifically in the insert location indicated.\"},{\"question\":\"What types of documents are found in the Quality Control Department?\",\"answer\":\"The Quality Control Department houses supplier verification documents, ingredient specifications, vendor certifications, COA's, Letter of Guarantee, HARPC/Food Safety Annual Meeting Reports, CCP records, and more.\"}]","11-sample-record-keeping-template | 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is the general retention period for records?","Question",{"text":72,"@type":73},"Records are maintained for a period of two years.","Answer",{"name":75,"@type":70,"acceptedAnswer":76},"Where are past reports stored?",{"text":77,"@type":73},"All past reports are located in the insert applicable Department, specifically in the insert location indicated.",{"name":79,"@type":70,"acceptedAnswer":80},"What types of documents are found in the Quality Control Department?",{"text":81,"@type":73},"The Quality Control Department houses supplier verification documents, ingredient specifications, vendor certifications, COA's, Letter of Guarantee, HARPC/Food Safety Annual Meeting Reports, CCP records, and 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