7. Form Record-keeping Procedures
You must have accurate records which are crucial in proving your facility’s food production is safe. The HACCP records serve as evidence that your facility has planned appropriate monitoring and verification steps as expected, your production stays within critical limits, your corrective actions are in place, and that your product is safe to consume for your residents.
Not documenting activity is as if the activity never happened. It is the documentation that provides irrefutable evidence to state regulators and surveyors that demonstrates your team is following the HACCP plan. There’s no escaping this! These records must be complete, accurate, and timely. Remember, HACCP records are legal documents so you want to make sure they are complete and accurate.
The following are types of HACCP records commonly requested by FDA and USDA Inspectors:
· Critical control point records;
· Critical limits records;
· CCP Monitoring records;
· Records associated with deviations;
· Verification activity records;
· HACCP Plan and supporting documents.