Principle 7

Efficient and accurate record-keeping is essential to the application of a HACCP system. Documentation and records should be sufficient to enable the operator to verify that the HACCP controls are in place and being maintained.

Documentation examples: hazard analysis worksheets, CCP determinations, critical limits and the basis for them, validation studies, modifications to the HACCP plan.

Record examples: CCP monitoring activities, deviations and associated corrective actions, verification procedures performed, employee training records.

Records should be retained for at least the shelf life of the product plus an additional safety period (typically a minimum of 2 years).