This document discusses Hazard Analysis and Critical Control Point (HACCP) documentation and record keeping. It outlines the 7 principles of HACCP and defines key terms. Verification and validation activities are described to ensure the HACCP plan is effective. The importance of documentation, monitoring records, deviations, corrective actions, and training records are emphasized for management and regulatory purposes. Maintaining accurate HACCP records is essential to demonstrate control and improve food safety over time.

1. Sanno bano
M.sc. Foodtechnology
22412FST018
PREPARATION OF
HACCP
DOCUMENTATION &
RECORD KEEPING

2. What is HACCP ?

3. Why HACCP ?

4. Where can HACCP be used?

5. 5-Prelemenry steps in HACCP

6. Principles of HACCP
• PRINCIPLE1: Conduct a hazard analysis.
• PRINCIPLE2: Determine the Critical Control Points (CCPs).
• PRINCIPLE3: Establish critical limit(s) for each CCP.
• PRINCIPLE4: Establish a system to monitor control of the CCP.
• PRINCIPLE5: Establish the corrective action to be taken when monitoring indicates that a
particular CCP is not under control.
• PRINCIPLE6: Establish procedures for verification to confirm that the HACCP system is
working effectively.
• PRINCIPLE7: Establish documentation concerning all procedures and records
appropriate to these principles and their application.

7. Definition
• HACCP Plan: The written document that is based
upon the principles of HACCP and that
delineates the procedures to be followed to
ensure the control of a specific process or
procedure.
• HazardAnalysis: The identification of any hazardous
biological, chemical, or physical properties in
raw materials and processing steps, and an
assessment of their likely occurrence and
potential to cause food to be unsafe for

8. • Critical Control Point (CCP): A point, step, or
procedure in a food process at which
control can be applied and as a result a
food safety hazard can be prevented,
eliminated, or reduced to an acceptable
levels.
• Critical limit: The maximum or minimum value
to which a physical, biological, or chemical
hazard must be controlled at a critical
control point to prevent, eliminate, or
reduce to an acceptable level the
occurrence of the identified food safety

9. Principle-6 verification
• Verification:The application of methods, procedures,
tests and other evaluations, in addition to
monitoring, to determine compliance with the
HACCP plan
• Validation:Obtaining evidence that the elements of a
HACCP plan are effective
• Verification procedures should be developed for
each CCP and for the overall plan

10. Verifying a HACCP plan
• Verification should be undertaken by an
appropriately qualified individual(s)
• Verification should be undertaken:
1. At the end of a HACCP study
2. When there is a change in ingredient, process, etc.
3. When there is a newly identified hazard
4. At regular predetermined intervals

11. Importance of verification
• Confirm that HACCP plan is correct in theory and
practice
Allows producer to challenge control measures
• Part of continuous HACCP plan development that could
include removal of unnecessary measures or
introduction of new measures

12. Scope of verification activities
•Verification activities cover:
HACCP plan validation
• Ensures that plan controls hazards if well applied
HACCP system audits
• Ensure that the plan is being applied as intended
Equipment calibration
• Assures accuracy of equipment and instruments used
Targeted sampling and analysis
• Confirms that product meets required specifications

13. HACCP plan validation
• Validation assesses whether a HACCP plan identifies and
controls all significant food safety hazards. This includes
•Review of the hazard analysis
• CCP determination
•Validity of critical limits
• Elements of HACCP adequate and appropriate
• Review of deviation reports, audits reports, past validation
reports
• Review of new scientific information

14. HACCP audit
• HACCP system audits are performed to compare the actual
practices and procedures of the HACCP system with those
written into the HACCP plan
• On-site observation aims to ensure:
• Product description and flow chart are accurate
• Monitoring is performed as required
• Records are filled out accurately
• If deviations have occurred, these have been dealt with
appropriately

15. Conclusion
• Equipment calibration
• • Calibration involves checking the instrument against a standard
under realistic conditions Calibration of CCP monitoring equipment is
essential
• If this equipment is not performing according to the established
standard, the CCP is considered to have been out of control since
the last documented
• calibration • Instrument stability and calibration frequency
• must correspond
• Calibration involves checking the instrument against a standard
under realistic conditions Calibration of CCP monitoring equipment is
essential
• If this equipment is not performing according to the established
standard, the CCP is considered to have been out of control since
the last documented
• calibration • Instrument stability and calibration frequency

16. Regulatory verification
• Verification should be a routine part of regularly scheduled
government inspections:
• •To ensure adequate consumer protection
• • Support to food industry
• Assistance to industry in trade opportunities where
certification is required
• The review should cover all production control, scientific and
administrative aspects of HACCP plan and its implementation

17. Documentation and record keeping
• Why is it important?
• Records are a management tool that can show trends and improve
operational efficiency
• Records are essential for reviewing the effectiveness of the HACCP plan
• Records provide information for improving the HACCP plan
• Record shows the operational process history and provides a proof of
adherence to food safety plan

18. Documentation and record keeping
• What documents and records are required?
• Documentation used in HACCP plan development
• Documentation of methods and procedures
• Records of CCP monitoring, verification, deviations and
corrective action taken
• Records of employee training programmer

19. Documents used in HACCP
plan development
• HACCP team members and their responsibilities
• The HACCP plan itself including the forms (Forms 1-10) developed
during its preparation
• Hazard analysis
• Data used to establish control measures, CCPs, critical limits,
corrective measures, etc.
• Correspondence with consultants or other experts concerning
HACCP plan development

20. Documentation of methods and
procedures
• Description of the monitoring system for all CCPs,
including critical limits and equipment used for
monitoring
• Plans for corrective actions
• Description of record keeping, including copies
• Description of verification and validation procedures

21. HACCP system records
• Records of monitoring at all of the CCPs and GMP
activities
• Records of any deviation and the corrective action taken
• Validation records such as in-house inspection,
• equipment testing and calibration
These are official records – they must be accurately
completed, clearly coded, signed, counter-signed and
dated.

22. Records of employee training
• Records of who has received training and when
• Documentation related to training programme
content and duration
• Employees must be trained to understand and
correctly fulfil their roles in the HACCP system