5.3.6 The company should have sufficient documentation so that any batch of finished product can be correlated with the individual deliveries of raw materials used in manufacturing and with the corresponding laboratory records. (This is essential in the event of a product recall) Auditors Recommendations Look At Look For Product Identification and Records of traceability Traceability Records of Laboratory tests and results Laboratory Test Records 5.4 Temperature control disciplines 5.4.1 Where hand held digital thermometers are used to check temperatures they must be cleaned and sterilised in between use, to prevent cross contamination Auditors Recommendations Look At: Look For Temperature Control Use of suitable equipment and records maintained Cleaning procedure and records Provision of sterilisation facility suitable for thermometers 5.4.2 Hand held thermometers should be designated to a particular department and should be suitably accurate and precise for the operation being carried out Auditors recommendations Look At Look For Temperature Contro Use of suitable equipment and records maintained 5.4.3 Where temperatures are critical to the process e.g. during cooking of batch recipes, chilling and storage, they should be monitored at an agreed frequency, recorded and signed Auditors Recommendations Look At Look For Temperature Control Use of suitable equipment and records maintained Frequency of recording or use of control charts Completion of temperature records5.3.6 The company should have sufficient documentation so that any batch of finished product can be correlated with the individual deliveries of raw materials used in manufacturing and with the corresponding laboratory records. (This is essential in the event of a product recall). Auditor’s Recommendations: Look At: Look For: Product Identification and Traceability Laboratory Test Records Records of traceability Records of Laboratory tests and results 5.4 Temperature control disciplines 5.4.1 Where hand held digital thermometers are used to check temperatures they must be cleaned and sterilised in between use, to prevent cross contamination. Auditor’s Recommendations: Look At: Look For: Temperature Control Use of suitable equipment and records maintained Cleaning procedure and records Provision of sterilisation facility suitable for thermometers 5.4.2 Hand held thermometers should be designated to a particular department and should be suitably accurate and precise for the operation being carried out. Auditor’s Recommendations: Look At: Look For: Temperature Control Use of suitable equipment and records maintained 5.4.3 Where temperatures are critical to the process e.g. during cooking of batch recipes, chilling and storage, they should be monitored at an agreed frequency, recorded and signed. Auditor’s Recommendations: Look At: Look For: Temperature Control Use of suitable equipment and records maintained Frequency of recording or use of control charts Completion of temperature records