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Chapter 11
Record-Keeping
Procedures
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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
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Principle 7
Establish record-keeping and documentation procedures
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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
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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
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CCP Monitoring Records
Kept to demonstrate control at CCPs Used to determine if critical limits have been
violated
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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
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3. Corrective Action Records
Discussed in Chapter 9
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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
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Examples of Verification Records
Temperature distribution studies for thermal processes
Metal detector challenges
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Record Monitoring Information
Monitoring information should be recorded at the time the observation is made
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Computerized Records
Include controls to ensure that records are authentic, accurate and protected from unauthorized changes
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Record Review
All monitoring records of critical control points shall occur within 1 week of the day the records are made
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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.
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Raw Material Evaluation Sheet
Figure 1
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Supplier’s Guarantee
Figure 2
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Shrimp Cooker Log
Figure 3
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Pack Room Inspection Record
Figure 4
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A-One Laboratory Report
Figure 5
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Cooking Process Validation Letter
Figure 6
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Cooking Equipment Validation Letter
Figure 7
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Equipment Calibration Log
Figure 8
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A-One Laboratory Report
Figure 9
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Corrective Action Report
Figure 10
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Employee Training Record
Figure 11
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HACCP Plan Form: IQF Shrimp
Pages 125-126
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