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. Critical Limits 4. 5. 6. 7. 8. Corrective Action(s) 9. Verification 10. Records What How Frequency Who Monitoring

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