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HACCP – 5 Record Keeping Best Practices to Ensure Compliance

Recent events have shown that in an increasingly globalized food production environment, food safety has emerged as a vital public issue. Food manufacturers are increasingly under scrutiny both from governments and consumers regarding their production methods, quality practices and commitment to product safety. One of the cornerstones of a strong food safety management system is HACCP. The seventh HACCP principle focuses on setting up record keeping and documentation procedures to ensure compliance with food safety regulatory requirements. For the successful implementation of HACCP, appropriate documentation and records must be kept and be readily available. This article describes some of the record keeping best practices that will help food manufacturers ensure compliance with HACCP requirements related to food safety management systems.

What is HACCP?

The Hazard Analysis and Critical Control Point (HACCP) system is a systematic approach to identify, assess and control of hazards in the food production process. HACCP is a seven step process that monitors the performance of food safety management systems.

HACCP Principles

The seven principles of HACCP are:

· Conduct a hazard analysis

· Determine CCPs

· Establish critical limits

· Establish monitoring 먹튀검증 procedures

· Establish corrective actions

· Establish verification procedures

· Establish recordkeeping and documentation procedures

Types of HACCP Records

Various types of records are required to properly document the HACCP system. Examples of HACCP records include:

  1. Ingredients for which critical limits have been established
  2. Processing, storage and distribution records
  3. Deviation and corrective action records
  4. Employee training records that are pertinent to CCPs and the HACCP plan
  5. Documentation of the adequacy of the HACCP plan from a knowledgeable HACCP expert

HACCP Record Keeping Best Practices

1. Summarize Hazard Analysis

The records maintained for an HACCP system should include a summary of the hazard analysis, including the rationale for determining hazards and control measures.

The purpose of the hazard analysis is to develop a list of hazards which are likely to cause injury or illness if not effectively controlled.

In evaluating what food hazards are reasonably likely to occur, consideration should be given, at a minimum, to the following:

  • Microbiological contamination
  • Parasites
  • Chemical contamination
  • Unlawful pesticides residues
  • Decomposition in food where a food hazard has been associated with decomposition
  • Natural toxins
  • Unapproved use of food or color additives
  • Presence of undeclared ingredients that may be allergens
  • Physical hazards

The written hazard analysis should consist of the following:

· Identification of food hazards

· An evaluation of each food hazard identified to determine if the hazard is reasonably likely to occur and thus, constitutes a food hazard that must be addressed in the HACCP plan

· Identification of the control measures that can be applied to control the food hazards

· Review of the current process to determine whether modifications are necessary

· Identification of critical control points

2. Include HACCP Plan in Records

Besides maintaining the summary of hazard analysis as described above, the records for an HACCP system must include a detailed HACCP plan. Following components should be included in the HACCP plan:

  • List of the HACCP team and assigned responsibilities
  • Description of finished product, including its distribution, intended use and target consumer
  • List of product ingredients and incoming materials
  • Plant schematic
  • Verified flow diagram
  • List of hazards identified
  • Critical control point determination – decision tree
  • HACCP Plan Summary Table that includes information for:
    • Steps in the process that are critical control points
    • The hazard(s) of concern
    • Critical limits
    • Monitoring
    • Corrective actions
    • Verification procedures and schedule
    • Record keeping procedures