RecordKeeping

1
Chapter 11

• Record-Keeping
• Procedures

2
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

3
Principle 7

• Establish record-keeping and documentation
  procedures

4
Four Kinds of Categories Are Kept as Part of
HACCP System

• 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

5
HACCP-Plan 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

6
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
• Operators signature or initials
• Reviewers signature or initials, and
• date of review

7
Monitoring Records

• Primarily kept to demonstrate control at CCPs
• All HACCP records provide a useful way to
  determine if critical limits have been violated

8
Corrective Action Records

• Discussed in Chapter 9

9
Verification Records (Chapter 10)

• Should include
• 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
• Results of in-house, on-site inspections
• Equipment evaluation tests

10
Examples of Verification Records

• Temperature distribution studies for thermal
  processes
• Metal detector challenges
• Dud detector challenges

11
Record-Monitoring Information

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

12
Computerized Records

• An option to manual record keeping
• Include controls to ensure that records are
  authentic, accurate and protected from
  unauthorized changes

13
Record Review

• All monitoring records of critical control points
  and critical-limit deviations must be reviewed in
  a timely manner by a representative or a plant
  management.
• All records should be signed or initialed by the
  reviewer.

14
HACCP Plan Form Records
1. CCP
2. Hazard
3. Critical Limits
4.
5.
6.
9. Verification
8. Corrective Action(s)
10. Records
7.
What How Frequency Who
Monitoring
15
Raw Material Evaluation Sheet

• Figure 1

16
Suppliers Guarantee

• Figure 2

17
Shrimp Cooker Log

• Figure 3

18
Pack Room Inspection Record

• Figure 4

19
A-One Laboratory Report

• Figure 5

20
Cooking Process Validation Letter

• Figure 6

21
Cooking Equipment Validation Letter

• Figure 7

22
Equipment Calibration Log

• Figure 8

23
A-One Laboratory Report

• Figure 9

24
Corrective Action Report

• Figure 10

25
Employee Training Record

• Figure 11

26
HACCP Plan Form IQF Shrimp

• Pages 125-126

27
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