Food safety logs are always recommended – but more so now than ever.
We highly recommend that you monitor and document employee temperatures as they arrive for work. This may even be required by some health departments. A simple spread-sheet with the employees name, date and time of arrival, actual temperature and an indication as to whether or not the employee was sent home. (IF you have employee ID numbers, we recommend you use that to track for confidentiality reasons.) A sample log is available by clicking here: Employee Temperature Log.
If you are monitoring employee health on a daily basis, this should be documented as well. A sample Employee Health Sign-Off sheet is available by clicking on the links below.
If you were routinely monitoring other critical control points (i.e. cooking temperatures, hot holding and/or cold holding temperatures, etc. . .), this should be resumed as soon as possible.
Here is a sample temperature log for employees entering work.
Cleaning and disinfecting logs must be available that includes the date, time and scope of cleaning and disinfecting. Here for a basic example Cleaning and Disinfecting Log.
It may be worth while putting a list together of those areas that are being cleaned and disinfected and them lump them into categories. (For example, identify “restrooms” in the description of what is being cleaned and disinfected then on the back of the log would include specific information: Restrooms surfaces include faucets, soap dispensers, paper towel dispensers, door handles, etc.)