Temperature records should prove the control was working, not just fill a form.
MPI’s Simply Safe & Suitable framework uses records to confirm that food-safety checks are happening and to help businesses spot trends before they become food-safety problems. Temperature records are one part of that operating evidence.
Record enough to understand the result and the response.
- What was checked: identify the fridge, freezer, food, process or delivery.
- When: retain the date and time so the record has context.
- Result: record the measured temperature or relevant check.
- Action: if the result is outside the required control, record what was done next.
- Traceability: keep the record attributable to the person or team responsible.
Use the plan as the source of truth
MPI’s current record-blank guidance says operators should check the latest version of their plan and look for the record-keeping indicators in the relevant “Do” and “Show” sections. Businesses can use MPI templates, modify them, or create their own as long as the correct information is captured.
MPI guidance has long recognised that records can be kept in different formats, including on a computer, tablet or phone, provided the required information is retained and can be shown to the verifier. Always follow the current requirements in your registered plan.
Official sources: MPI — Forms and documents for Food Act plans and programmes and the current food-service record blanks.
Keep temperature evidence connected to the action it triggered.
CSA FSMS keeps the reading, person, time and corrective action in one record trail.