HACCP – 5 Record Keeping Best Practices to ensure compliance


Recent events have shown that in an increasingly globalized food production environment, food safety has emerged as a very public affair. Food producers are increasingly under scrutiny from both the government and consumers about their production methods, quality practices and commitment to product safety. One of the cornerstones of a strong food safety management system HACCP. Seventh HACCP rules governing the setting up registration and documentation procedures to ensure compliance with the requirements for food safety. For the successful implementation of HACCP relevant documentation and records must be kept and be available. This article describes some of the pure holding best practices that will help food producers to ensure that the requirements related to HACCP food safety management systems.

What is HACCP?

The Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identify, assess and control risks in food production. HACCP is a seven-step process that monitors the performance of food safety management systems

HACCP principles

Seven principles of HACCP are :.

· Perform hazard analysis

· Determine CCPs

· Critical limits

· Establish monitoring

· Establish corrective actions

· Establish verification

· Bring recordkeeping and documentation procedures

Types of HACCP Records

Various types of files needed to properly document the HACCP system. Example of HACCP records are:

  1. Ingredients that have been established exposure limits
    1. Supplier certification records documenting compliance ingredient critical limit
    2. Processor audit records verifying supplier compliance
    3. storage items (such as time, temperature) when the material storage is CCP
  2. processing, storage and distribution records
    1. Confirmation functionality of CCP to maintain product safety
    2. Data are safe shelf life of the product – if the age of the product may affect the safety of
    3. Records indicating compliance with risk limits when packaging, the labels or closure specifications necessary to ensure food safety
    4. Monitoring records
    5. Confirmation records
  3. deviation and corrective action records
  4. employee training records that are relevant to CCPs and HACCP plan
  5. Data on adequate HACCP plan from a knowledgeable expert HACCP

HACCP record-keeping Best Practices

1. Pull the Hazard Analysis

records kept for HACCP system should include an overview of hazard analysis, including the rationale for the decision hazards and control measures.

The purpose of the Hazard Analysis is developing. a list of threats that are likely to cause injury or illness if not effectively managed

When evaluating any food risks are quite likely, should be considered a minimum, the following:

  • Microbiological contamination
  • Parasites
  • Chemical pollution
  • Illegal pesticide
  • Degradation in food where the food risk has been associated with decomposition
  • Natural toxins
  • Unauthorized use of food or color additives
  • presence Undeclared material may be allergic
  • Physical hazards

The written analysis of the risk to be as follows:

· Analysis of risk factors

· Evaluation of each food hazards to determine whether the risk is to be expected to take place and, thus, constitutes food risk that must be addressed in the HACCP plan

· Identification of control measures that can be applied to control food hazards

· Review of current approach to determine whether a change is needed

· Identification of critical control points

2. Are HACCP plan Records

Besides maintaining an overview of hazard analysis as described above, items for HACCP system must include a detailed HACCP plan. The following factors shall be included in the HACCP plan

  • List of HACCP team and assigned responsibilities
  • Description finished product, including its distribution, intended use and target consumer
  • List of ingredients and incoming material
  • Plant drawing
  • Verified flowchart
  • List of risks
  • Critical control point decision – a decision tree
  • HACCP Plan Summary Table that includes information on:
    • steps in the process are important control points
    • risk (s) of concern
    • capable of
    • Monitoring
    • Remedy
    • Verification procedures and schedule
    • record-keeping procedures

3. Keep records generated on the HACCP system operation

Records that are generated in the operation of the HACCP system should be kept to comply with record keeping requirements HACCP. These include:

· CCPs monitoring records

· deviation and corrective action records

· validation and verification records

The following are factors that should be included the CCP monitoring records

· Form title

· Organization name and location

· Time and date

Product ID (including product type, package size, processing line and product number, where applicable)

· Actual observation or measurement

· Possible

· improvements, where appropriate

· signature operator or initials

· signature critic or initials

· Date of revision

deviation and corrective action records action should include:

Product ID

· bracketing

Information about the disposal of the product

· Guarantor improvements

· Results of assessment (if necessary)

verification and validation records should include the following elements:

· In-house inspection

· Evaluation of risk

· Evaluation of HACCP plan

· Accuracy and calibration of monitoring equipment

· Equipment testing and evaluation

· results verification activities

4. Ensure Electronic Records Guide 21 CFR Part 11 requirements

Under recordkeeping requirements principles HACCP use of electronic data is acceptable, provided that appropriate controls are implemented to ensure the integrity of electronic documents and signatures.

The electronic data maintained comply with the requirements of 21 CFR Part 11. When electronic records, include monitoring to ensure that files are:

· Authentic

· Accurate and

· protected against unauthorized changes

5. Have regular Record Reviews and keep records for prescribed times

The HACCP principle establish record-keeping methods require data such as CCP monitoring records , corrective action records and verification of data must be reviewed on a routine basis. The HACCP team shall be in accordance with the rules governing the review of HACCP records

The following are US FDA requirements for review of HACCP records :.

· Must be reviewed within seven days from the generation of the original record.

· The US Department of Agriculture requires review HACCP records for the sending of the finished products. This is often referred to as “pre-shipment review.”

All records documenting the HACCP system should be kept in a processing facility or location importer companies to ensure compliance with laws and regulations

The following are the current rules on the retention of records in the United States:

· One year for sensitive or refrigerated items

· Two years or shelf life of the product (whichever is greater) for frozen, preserved, or shelf-stable products.

· Offsite storage of records required may, six months from the date of the checks took place, if such records can be retrieved and provided site within 24 hours of a request for public discussion.


Leave a Reply

Your email address will not be published. Required fields are marked *