Standards › Standard 40 › Registers and logs
Register · NUT-REG-002 · Version 1.0 · Approved by the ASF Expert Committee
Supports: 40.5
Purpose
Records each shift’s food temperature and hygiene checks, and any food removed from service.
How to complete
- Record hot and cold holding temperatures on each shift.
- Record the hygiene check.
- Record any food removed from service and the action.
Checks
| Check | Entry |
|---|---|
| Shift, date and person checking | Yes |
| Hot and cold holding temperatures | Yes |
| Hygiene check | Yes |
| Food removed and action | Yes |
Evidence
| Reference | Note |
|---|---|
| E-009 | Based on the ESPEN guideline on clinical nutrition and hydration (2019), the WHO Five Keys to Safer Food (2006), and the ASF Hospital and Long-Term Care standards for nutrition care. |
| E-006 | ASF Policy Framework v1.2. Adapted. |
| E-009 | ASF Expert Committee consensus. |
Change history
| Version | Date | What changed | Approval |
|---|---|---|---|
| 1.0 | the date of approval | First version | set Expert Committee approval |
E-learning for this document
- Food Safety & Hygiene Fundamentals (FOOD-01)
References
- Accréditation Sans Frontières (2026). ASF Policy Framework v1.2. (E-006)
- Accréditation Sans Frontières (2026). ASF Expert Committee consensus on Standard 1. (E-009)