Suits a restaurant, hotel or caterer with a supervisor on each shift.
Corrective action and hold: a standard procedure
Sample document. Adapt it to your own business and have it reviewed.
- Who
- All staff report. The shift's assesses. The manager reviews and closes.
- Report
- At the time, in person, naming the food and the reading. Stop the food first if you can.
- Hold
- Hold everything the failed control covered, in a marked place, with a full label. Keep it under temperature control.
- Classify
- Minor: contained, no food served, not a repeat. Anything else is an incident and goes to the food safety lead today.
- Disposition
- Destroy, return, reprocess or release. A named person decides on evidence. Record the quantity.
- Process
- Restore control, state a one-line cause and take an action that addresses it. Raise repairs and take faulty units out of use.
- Record and close
- Minor issues go on the record. Open ones go in an incident report. The manager closes only what is done and checked.
- Review
- Each week read deviations, discards and open items together, and look for repeats.