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HACCP
PRINCIPLE #7: Establish record-keeping
and documentation procedures.
Written HACCP Plan
This principle requires the preparation and maintenance
of a written HACCP plan by the food establishment. The plan must
detail the hazards of each individual or categorical product covered
by the plan. It must clearly identify the CCPs and critical limits
for each CCP. CCP monitoring and record keeping procedures must
be shown in the establishment's HACCP plan. HACCP plan implementation
strategy should be provided as a part of the food establishment's
documentation.
Record Keeping
The principle requires the maintenance of records generated
during the operation of the plan. The record keeping associated
with HACCP procedures ultimately makes the system work. One conclusion
of a study of HACCP performed by the U.S. Department of Commerce
is that correcting problems without record keeping almost guarantees
that problems will recur. The requirement to record events at CCPs
on a regular basis ensures that preventive monitoring is occurring
in a systematic way. Unusual occurrences that are discovered as
CCPs are monitored or that otherwise come to light must be corrected
and recorded immediately with notation of the corrective action
taken.
The level of sophistication of the record keeping
necessary for the food establishment is dependent on the complexity
of the food preparation operation. A sous vidé process or
cook-chill operation for a large institution would require more
record keeping than a limited menu cook-serve operation. The simplest
effective record keeping system that lends itself well to integration
within the existing operation is best.
Contents of the Plan and Records
The approved HACCP plan and associated records must be on file at
the food establishment. Generally, the following are examples of
documents that can be included in the total HACCP system:
- Listing of the HACCP team and assigned responsibilities;
- Description of the product and its intended use;
- Flow diagram food preparation indicating CCPs;
- Hazards associated with each CCP and preventive
measures;
- Critical limits;
- Monitoring system;
- Corrective action plans for deviations from critical
limits;
- Record keeping procedures; and
- Procedures for verification of HACCP system.
Source: FDA
BACK TO HACCP INFORMATION
For information about how VST technology can support
your HACCP program, contact us at 724-452-8794 or e-mail info@vstech.com.
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