Documentation and Review
Records should be maintained for all aspects of the HACCP system including monitoring, the deviations and the corrective actions that occurred at the identified CCP. Records may be in any form, e.g., processing chart, written record, computerized records. The importance of records to the HACCP system cannot be overemphasized. It is imperative that the company maintains complete, current, properly filed and accurate records. Four types of records should be kept as part of the HACCP programme:
- Support documentation for developing the HACCP plan
- Records generated by the HACCP system
- Documentation of methods and procedures used
- Records of employee training programmes
Example of documentation that should be retained includes but is not limited to:
- HACCP Plan
- Hazard Analysis.
- CCP identification.
- Critical Limit determination.
- Modification to the HACCP system.
- Standard Operating Procedures and Work Instructions
All documentation, e.g., Hazard Analysis, CCP determination and Critical Limit Determination should be signed, dated and retained by the HACCP team.
Records must be retained for a minimum of 3 months after the sale of foodstuff where the food is intended for immediate consumption.
All correspondence documents or records of inspection, which relate to food safety, from the catering operation or regulatory authority should be retained for 3 months. In the case of wholesale or retail operation, documents or records should be retained for one year after the expiry of 'Best before' or 'Use by' dates.
Records should be legible, clearly identified, signed and dated and where possible, integrated into existing paperwork, for example daily diary, delivery notes or invoices. Electronic record systems are acceptable.
Examples of records to be maintained include but are not limited to:
- Temperature monitoring records.
- Corrective action taken.
All records associated with CCP's should be signed by the person doing the monitoring and by the Supervisor, Head Chef or Manager.
Review of the HACCP System
A full review of the HACCP system by a competent person either internal or external should be carried out at least annually or whenever there is a change to the processes, products or if a non-conforming product has been identified. Review should also assess if verification procedures show that a review is necessary. The review should include but is not limited to:
- Assessment of the performance of suppliers.
- Review of other inputs, equipment and processes.
- Review of internal and/or other audits of the HACCP system.
- Review of customer complaints.
Following the review, all relevant staff should be documented, signed by designated HACCP managing person and notified of all updates and changes to all relevant staff. Re-training in any new or revised procedure should take place.
