Record-keeping is the task of documenting
all actions performed in the development
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:
ƒHACCP plan is being adhered to
ƒProcedure and processes are being
followed in accordance with HACCP
requirements.
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
NO RECORDS……
..NO HACCP SYSTEM!
and implementation of the HACCP plan.
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:
• monitoring process trends
• verifying that the HACCP system is
working effectively
• 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
9 Records of Corrective Actions
9 Records of verification activities
 HACCP Plan Support Documents CCP monitoring records:
9 Product Description
9 Production Flow Diagram
9List of HACCP Team members (their
qualifications and responsibilities) ‰Demonstrate control at CCPs and for if CLs have
9 Hazard Analysis Worksheet been exceeded.
9 CCP Determination Table
9 Documents/Data/References (on hazards,
‰Show process trends.
Critical Limits, scheduled processes,
correspondences with experts) ‰e.g. cold store and freezer temperature records, can
9 Prerequisite Programs seam records.
9 Training records

Monitoring Records
9 Form title Corrective action records:
9 Company name & location
9 Time & date 9Provide proof that appropriate CAS have been
9 Product identification (incl. product taken to correct deviations when they occur.
type, package size, product code)
9 Actual observation or measurement 9Provide proof of affected product disposition.
9Critical Limits
9Identify recurring problems so that HACCP
9 Operator’
Operator’s signature/initials plan can be Modified accordingly.
9 Reviewer’
Reviewer’s signature/initials
9 Date of review

Corrective Action Records Verification 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
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 Verification records:
9 Results of microbiological challenge E.g.
tests, periodic in-
in-line and finished
product testing 9Temperature distribution studies for thermal
processes.
9 Results of in-
in-house, on-
on-site
inspections
9Metal detector challenges.
9 Results of production equipment
evaluation tests. 9End product testing result.
9Audit (internal & external) reports of
HACCP system.

Important Notes
Important Notes
™ Monitoring information should
be recorded at the time the ™ All records must be reviewed
measurement or observation is in a timely manner
made
™ All records should be signed
™ For computerized records, or initialed and dated by the
include controls to ensure recorder and reviewer
records are authentic, accurate
and protected from unauthorized
changes

THANK YOU!!!