Sr. No.

Compliance Requirement

Records / Evidence to be Maintained

1

Establish and maintain an effective time and temperature control system wherever necessary for food safety and suitability.

Time-temperature monitoring records / SOPs

2

Monitor and control receiving temperature and time of food/raw materials, wherever applicable.

Receiving inspection records

3

Monitor processing and cooking time and temperature as applicable to the food product.

Processing/cooking temperature logs

4

Monitor cooling time and temperature to prevent food safety risks.

Cooling records / temperature logs

5

Maintain appropriate storage temperatures for food, including chilled/frozen storage, as applicable.

Refrigerator/freezer temperature records

6

Control time and temperature during packaging, distribution and food service up to the consumer, wherever applicable.

Packaging/distribution/service temperature records

7

Ensure that frozen food/raw materials are handled and transported appropriately to maintain their required condition.

Frozen food handling/transport records

8

Ensure that defrosted/thawed food or raw materials are not stored back for future use after opening, where prohibited by the applicable handling procedure.

Thawing/usage records; SOP

9

Where thawing is required, thaw only the quantity/portion required for immediate use rather than thawing the entire stock.

Thawing records / batch-wise usage records

10

Establish appropriate thawing procedures to prevent contamination and deterioration of food.

Thawing SOP / work instructions

11

Where cooking is carried out on an open fire, provide adequate arrangements for removal of smoke and steam.

Site inspection records / equipment maintenance records

12

Provide suitable chimneys, exhaust fans or equivalent ventilation systems, as required.

Installation records / maintenance records

13

Ensure smoke/steam extraction systems are clean, functional and properly maintained.

Cleaning and maintenance records