Chapter 11

Record-Keeping

Procedures

Objective

In this module, you will learn: What kinds of records are needed in a

HACCP system When to record monitoring information How computerized records can be used How to conduct a record review

Principle 7

Establish record-keeping and documentation procedures

Four Kinds of HACCP Records

1. HACCP plan and support documentation used in developing the plan

2. Records of CCP monitoring

3. Records of corrective action

4. Records of verification activities

HACCP Plan and Support Documents

Hazard Analysis Worksheet Records related to performing hazard analysis and establishing

critical limits Data use to establish adequacy of barriers to pathogen growth Data used to establish safe product shelf life Adequacy of heating processes HACCP team members and their responsibilities Summary of preliminary steps taken in the development of a

HACCP plan Prerequisite programs

CCP Monitoring Records

Kept to demonstrate control at CCPs Used to determine if critical limits have been

violated

2. CCP Monitoring Records All HACCP monitoring records should be on forms that

contain the following information:– Form title

– Firm name and location

– Time and date

– Product information (including product type, package size, processing line and product code where applicable)

– Actual observations or measurement

– Critical limits

– Operator’s signature or initials

– Reviewer’s signature or initials, and date of review

3. Corrective Action Records

Discussed in Chapter 9

4. Verification Records Modifications of the HACCP Plan Audits of supplier compliance with guarantees or

certifications Calibration records Microbiological tests

– challenge tests, environmental tests, in-line tests, finished product tests

In-house, on-site inspections Equipment evaluation tests

Examples of Verification Records

Temperature distribution studies for thermal processes

Metal detector challenges

Record Monitoring Information

Monitoring information should be recorded at the time the observation is made

Computerized Records

Include controls to ensure that records are authentic, accurate and protected from unauthorized changes

Record Review

All monitoring records of critical control points shall occur within 1 week of the day the records are made

HACCP Plan Form: Records

1.CCP

2.Hazard

3.CriticalLimits

What How Frequency Who

Monitoring

4. 5. 6. 9.Verification

8.CorrectiveAction(s)

10.Records

7.

Raw Material Evaluation Sheet

Figure 1

Supplier’s Guarantee

Figure 2

Shrimp Cooker Log

Figure 3

Pack Room Inspection Record

Figure 4

A-One Laboratory Report

Figure 5

Cooking Process Validation Letter

Figure 6

Cooking Equipment Validation Letter

Figure 7

Equipment Calibration Log

Figure 8

A-One Laboratory Report

Figure 9

Corrective Action Report

Figure 10

Employee Training Record

Figure 11

HACCP Plan Form: IQF Shrimp

Pages 125-126