HACCP: Principle 7 - Establish Record Keeping and Documentation Procedures

Generally, the records maintained for the HACCP systems should include the following:

1. A summary of the hazard analysis, including the rationale for determining hazards and control measures.

2. The HACCP Plan:

Listing of the HACCP team and assigned responsibilities
Description of the food, its distribution, intended use and consumer
Verified flow diagram
HACCP Plan Summary Table that includes information for:
- Steps in the process that are CCP's
- The hazard(s) of concern
- Critical limits
- Monitoring
- Corrective actions
- Verification procedures and schedule
- Record keeping procedures

3. Support documentation such as validation records.

4. Records that are generated during the operation of the plan.

Other Documents in the Series

Hazard Analysis Critical Control Point (HACCP)
HACCP: Principle 1 - Conduct a Hazard Analysis
HACCP: Principle 2 - Determine Critical Control Points (CCPs)
HACCP: Principle 3 - Establish Critical Limits
HACCP: Principle 4 - Establish Monitoring Procedures
HACCP: Principle 5 - Establish Corrective Actions
HACCP: Principle 6 - Establish Verification Procedures
HACCP: Principle 7 - Establish Record Keeping and Documentation Procedures - Current Document

For more information about the content of this document, contact Daryl Loback or Food Safety Division.
This information published to the web on June 17, 2002.
Last Reviewed/Revised on July 30, 2008.