105 Recordkeeping

2 modules

Anne Barker-Smith



Food Safety Programs are not effective unless records are kept. Warehouses are accustomed to keeping records for accounting purposes. The documentation of behaviors – times, temperatures, cleaning etc. have not traditionally been part of the normal operations, and not every associate has been in the position to take or keep records. This model helps to explain the need to do so, and to train backup personnel.


By completing/passing this course, you will attain the certificate Certificate of Training

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Quiz - Recordkeeping
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