1. Establish Documentation and Record Keeping (Task 12 / Principle 7)
Module 4.12
Establish Documentation and Record Keeping (Task 12 / Principle 7)

2. Objective and contents
To enable trainees to advise on / establish adequate documentation of HACCP plan and records of HACCP system
Contents
Importance of record keeping in HACCP
What comprises HACCP plan documentation?
Records of HACCP system
Module 4.12 – Establish Documentation and
Record Keeping (Task 12 / Principle 7)

3. Documentation and record keeping
Why is it important?
Records are a management tool that can show trends and improve operational efficiency
Records are essential for reviewing the effectiveness of the HACCP plan
Records provide information for improving the HACCP plan
Record shows the operational process history and provides a proof of adherence to food safety plan
Module 4.12 – Establish Documentation and
Record Keeping (Task 12 / Principle 7)

4. Documentation and record keeping
What documents and records are required?
Documentation used in HACCP plan development
Documentation of methods and procedures
Records of CCP monitoring, verification, deviations and corrective action taken
Records of employee training programmes
Module 4.12 – Establish Documentation and
Record Keeping (Task 12 / Principle 7)

5. Documents used in HACCP plan development
HACCP team members and their responsibilities
The HACCP plan itself including the forms (Forms 1-10) developed during its preparation
Hazard analysis
Data used to establish control measures, CCPs, critical limits, corrective measures, etc.
Correspondence with consultants or other experts concerning HACCP plan development
Module 4.12 – Establish Documentation and
Record Keeping (Task 12 / Principle 7)

6. Documentation of methods and procedures
Description of the monitoring system for all CCPs, including critical limits and equipment used for monitoring
Plans for corrective actions
Description of record keeping, including copies
Description of verification and validation procedures
Module 4.12 – Establish Documentation and
Record Keeping (Task 12 / Principle 7)

7. HACCP system records
Records of monitoring at all of the CCPs and GMP activities
Records of any deviation and the corrective action taken
Validation records such as in-house inspection, equipment testing and calibration
These are official records – they must be accurately completed, clearly coded, signed, counter-signed and dated
Module 4.12 – Establish Documentation and
Record Keeping (Task 12 / Principle 7)

8. Records of employee training
Records of who has received training and when
Documentation related to training programme content and duration
Employees must be trained to understand and correctly fulfil their roles in the HACCP system
Module 4.12 – Establish Documentation and
Record Keeping (Task 12 / Principle 7)

9. Importance of documentation and records
Summary
Importance of documentation and records
Nature of documentation and records required
Next step: Understanding how a HACCP-based approach could be applied to processing and handling of green coffee
Module 4.12 – Establish Documentation and
Record Keeping (Task 12 / Principle 7)