PRINCIPLE

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Chapter 10

• PRINCIPLE 7
• ESTABLISH RECORD-KEEPING PROCEDURES

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Whats Your Knowledge?(T or F)

• Record-keeping must be accurate.
• Food safety problems can be identified through
  good records.
• Employee training is crucial for good
  record-keeping.
• Time and temperature logs are the only
  documentable records used by a CNP.

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Objectives

• Be able to
• State the importance of good record-keeping in a
  HACCP system
• Identify what records you should keep in a HACCP
  system
• Identify information that HACCP records should
  contain
• Identify key steps in implementing HACCP

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Reasons For Records

• Document compliance with HACCP
• Show critical limits at each CCP were met or
  corrective actions were taken
• Help identify food safety problem areas
• Document that you are conscientiously preparing
  and serving safe food

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Two Requirements

• Records must be accurate
• Records must contain enough information to know
  if HACCP is performed correctly
• Easiest to implement if
• Simple
• Part of employees daily routine

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HACCP Team Determines

• What records to keep
• Where to keep them
• Who will keep them
• What forms/logs will be used
• When forms/logs will be filled out

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What Records ?

• HACCP plan
• Support documentation
• Records generated during
  operation of the plan

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Examples of HACCP Records

• List of HACCP team and assigned duties
• Description of food, distribution, intended use,
  and customers
• Standardized recipes
• Summary of hazard analysis
• Food process flow diagrams
• Steps that are CCPs
• Hazards of concern

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Examples of HACCP Records

• Critical limits
• Monitoring procedures
• Corrective actions
• Verification procedures and schedule
• Record-keeping procedures
• Documentation of adequacy of HACCP plan
• Supplier certification records

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Examples of HACCP Records

• Records indicating compliance with critical
  limits
• Calibration logs
• Monitoring logs
• Deviation and corrective action logs
• Verification records
• Employee training records

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Where Are Records Kept ?

• Logs easily accessible to employees
• Time and temperature logs near appropriate
  equipment
• Old and completed logs retained and stored

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Who Will Fill Out Records ?

• Designate an employee to complete the
  records-monitoring
• Part of employees regular duties

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What Forms/Logs Are Used ?

• HACCP team determines logs and forms
• Team also decides on support documentation

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When Are Forms/Logs Filled Out ?

• HACCP team specifies when to fill out forms/logs
• Calibration and temperature logs filled out on
  daily basis
• Some forms filled out weekly and monthly

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Ex. 1 Record-Keeping Procedures
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CCP Record-Keeping Procedures
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Ex. 2 CCP Record-Keeping Procedures
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HACCP Summary Table

• Organize various procedures set up for CCPs
• Organize forms by hazards, critical limits,
  monitoring procedures, corrective actions,
  verification procedures, and record-keeping
  procedures
• Keep together with summary table

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Ex. 3 HACCP Plan Summary Table
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Employee Training

• Employees
• Understand importance of maintaining accurate
  records
• Are provided with appropriate record-keeping
  tools
• Are trained in the proper procedures for filling
  out the records/logs
• Records of employee training are kept

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Summary Developing and Implementing the HACCP
Plan

• Train HACCP coordinator/members of team
• Make HACCP team responsible for developing and
  implementing HACCP plan
• Appoint teams to develop plans for specific menus
• Train employees on appropriate monitoring
  procedures
• Develop forms and records to track and correct
  problems

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Summary Developing and Implementing the HACCP
Plan

• Develop a time line for HACCP implementation
• Continually apply monitoring, record-keeping,
  corrective action procedures, etc.
• Regularly schedule verification activities
• Update plan as needed
• Be sure employees understand role of HACCP and
  their responsibilities

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Activity

• Discussion Questions
• Review Questions
• Case Studies (FSD) (See next 3 slides)
• Activity Establish Record-Keeping (FSD) Tuna
  Salad Sandwich
• Activity Establish Record-Keeping (FSD) Beef
  Taco Filling
• Homework Establish Record-Keeping (FSD)

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Case Study 1(FSD)

• Jefferson Junior High has a full-service kitchen.
  It makes tuna casserole from scratch. Cooking is
  a CCP with the critical limit Cook until it
  reaches an internal temperature of 165oF or above
  for 15 seconds. The record-keeping procedures
  for this step are Write the temperature on the
  temperature log. What is missing? How would you
  improve the procedures?

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Case Study 2 (FSD)

• The Jefferson Junior High HACCP team designed a
  log for documenting time and temperatures at the
  cooking CCP. How would you change this log so
  that record-keeping will be more effective?

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Case Study 3 (FSD)

• The Waterville School District HACCP team
  established the following record-keeping
  procedures for the overall HACCP system. How
  would you improve these procedures?