11. HACCP-Prin-7 (new)

Record-keeping is the task of documenting all actions performed in the development and implementation of the HACCP plan.

Establish Record-Keeping and Documentation (Principle #7) B.K.Kolita Kamal Jinadasa, Research Officer, Post Harvest Technology Division, NARA, Colombo-15, Sri Lanka.

Records provide documentary evidence that:

At every CCP, where checks are made or measurements taken i.e. monitoring activities, and where CAs are implemented, information must be written down in a clear and organized manner. Accurate records are an essential part of a successful HACCP system.

Records also provide a means of:

ƒHACCP plan is being adhered to

• monitoring process trends

ƒProcedure and processes are being followed in accordance with HACCP requirements.

• verifying that the HACCP system is working effectively

ƒ Critical Limits have been met ƒ Appropriate Corrective Actions were taken when the limits were exceeded.

Records are an integral part of a working HACCP system

• demonstrating to inspection authorities and buyers that the company has an effective HACCP system

4 Types of Records : 9 HACCP Plan and supporting documentation 9 Records of CCP monitoring

NO RECORDS…… ..NO HACCP SYSTEM!

9 Records of Corrective Actions 9 Records of verification activities

HACCP Plan Support Documents 9 Product Description 9 Production Flow Diagram 9List of HACCP Team members (their qualifications and responsibilities) 9 Hazard Analysis Worksheet 9 CCP Determination Table 9 Documents/Data/References (on hazards, Critical Limits, scheduled processes, correspondences with experts) 9 Prerequisite Programs 9 Training records

CCP monitoring records: ‰Demonstrate control at CCPs and for if CLs have been exceeded. ‰Show process trends. ‰e.g. cold store and freezer temperature records, can seam records.

Monitoring Records 9 Form title

Corrective action records:

9 Company name & location 9 Time & date 9 Product identification (incl. product type, package size, product code) 9 Actual observation or measurement 9Critical Limits 9 Operator’ Operator’s signature/initials 9 Reviewer’ Reviewer’s signature/initials

9Provide proof that appropriate CAS have been taken to correct deviations when they occur. 9Provide proof of affected product disposition. 9Identify recurring problems so that HACCP plan can be Modified accordingly.

9 Date of review

Corrective Action Records 9 Product identification (product description, amount of product affected) 9 Description of the deviation 9 Corrective Action(s) taken including final disposition of affected product 9 Name of individual responsible for taking the Corrective Action 9 Results of evaluation when necessary

Verification Records 9 Modifications to HACCP Plan (changes in ingredients, formulations, processing, packaging and distribution) 9 Processor audit records verifying supplier compliance with guarantees or certifications 9 Result of verification of accuracy and calibration of monitoring equipment

Verification Records 9 Results of microbiological challenge tests, periodic inin-line and finished product testing 9 Results of inin-house, onon-site inspections 9 Results of production equipment evaluation tests.

Verification records: E.g. 9Temperature distribution studies for thermal processes. 9Metal detector challenges. 9End product testing result.

9Audit (internal & external) reports of HACCP system.

Important Notes

™ Monitoring information should be recorded at the time the measurement or observation is made

™ For computerized records,

include controls to ensure records are authentic, accurate and protected from unauthorized changes

THANK YOU!!!

Important Notes

™ All records must be reviewed in a timely manner

™ All records should be signed or initialed and dated by the recorder and reviewer