Title: How Do You Keep Food Safety Records Organised?
Hi everyone,
I’m curious how other food businesses manage their day-to-day food safety consultancy records.
There can be quite a few things to keep track of, from temperature checks and cleaning records to staff training, supplier information and allergen controls. It seems easy for paperwork to become difficult to manage when a business gets busy.
Do you use paper forms, spreadsheets, or a digital system?
I’d also be interested to know how often you review your records and procedures to make sure everything is still up to date.
