Internal Documents

Internal Documents

Internal documents should include:

• HACCP Plan.
• Documents relating to hazards analysis.
• CCP identification.
• Critical limit determination.
• Corrective action documentation.
• Modifications to the HACCP system.
• Standard operating procedures, work instructions.
• Verification procedures.
• HACCP system reviews.
• Checklist for internal auditing.

Where the food business has a documented food safety management plan, the document must be:

• Approved for adequacy by an appropriate competent person.
• Legible, readily identifiable and maintained in an orderly manner.
• Reviewed if there a change to the product or process or if there is a food safety failure, either within the organisation or externally within the sector.
• Only changed or revised in an authorised way.
• Available, in the relevant versions, where needed.

It is essential that obsolete documents are withdrawn from circulation, as otherwise they may be used accidently. Documents can be in any form or any type of media. The integrity and security of an electronic document must be guarded.