FSC-342 - HACCP Principle #7: Record Keeping Procedures

What is Principle 7 of HACCP?

Establish effective record-keeping procedures that document the HACCP system.

What are HACCP records?

Written evidence documenting actions, procedures, and compliance within the HACCP system.

Why is record-keeping important in HACCP?

Records trace production history, prove procedures were followed, and help detect and prevent deviations.

What is the purpose of HACCP record-keeping?

To provide documentation needed to verify the product was produced in accordance with the HACCP plan.

What is one major benefit of HACCP records?

They are the only reference to trace the history of a finished product.

How do HACCP records help prevent issues?

They alert operators to potential problems and help prevent violations of critical limits.

What are the two categories of HACCP records?

Plan/supporting documentation and daily operational records.

What does HACCP plan documentation include?

CCPs, critical limits, monitoring procedures, corrective actions, and verification procedures.

What is included in preliminary steps documentation?

Team members, product information, and flow diagrams.

What is included in hazard analysis documentation?

Hazard analysis summary and supporting records.

What program implementation records must be kept?

Prerequisite program implementation, training records, meeting notes, and customer complaints.

What type of records support verification activities?

Calibration records for measuring and monitoring devices.

What are daily operational records in HACCP?

Monitoring records, corrective action records, verification records, and management review minutes.

What must production records include to be complete?

Form title, firm name, location, date, time, product ID, observations, critical limits, operator initials, and review date.

What is the purpose of standardized HACCP forms?

To ensure consistent, complete, and usable record-keeping.

Who typically manages HACCP documents?

The Document Control or Quality Assurance department.

What are document control procedures designed to ensure?

Documents are adequate, available, legible, current, and properly filed.

When can electronic records be used in HACCP?

When controls ensure data integrity, valid electronic signatures, and accessibility to auditors.

Who must review HACCP CCP records?

A trained, responsible individual designated by the establishment.

What is required of someone reviewing HACCP records?

Adequate knowledge, proper training, and signing/dating each reviewed record.

What is the FDA record review requirement for seafood and juice HACCP?

Records must be reviewed within 7 days.

What is the USDA/FSIS requirement for HACCP record review?

Records must be reviewed before shipping the product.

Can the person who created a HACCP record also review it?

Yes, the same individual may review the record.

How long must slaughter or refrigerated product records be kept?

One year.

How long must frozen, preserved, or shelf-stable product records be kept?

Two years or the shelf life, whichever is longer.

How long must canning records be kept under US canning regulations?

Three years.

Do regulatory agencies have access to HACCP records?

Yes, inspectors must be provided access to required HACCP records upon request.

Can proprietary non-HACCP records be withheld from regulators?

Yes, these normally are not made available.

Why is FOIA a concern for HACCP record copies?

Any HACCP record copied by an inspector may be released to the public through FOIA.

How can companies protect proprietary information in HACCP records?

By marking records as “Trade Secret/Confidential” and creating SOPs for record access.