HACCP Records: What to Keep and for How Long

Introduction to HACCP Records

The Hazard Analysis and Critical Control Points (HACCP) system is a systematic approach to identifying and controlling hazards in the food production process. A critical component of HACCP is record-keeping, which provides a trail of evidence that the system is functioning as intended. According to the Codex Alimentarius Commission, HACCP records should include information on the implementation of the HACCP plan, monitoring of critical control points, and corrective actions taken when deviations occur.

Types of HACCP Records

There are several types of records that should be maintained as part of a HACCP system, including:

• HACCP Plan: A written document that outlines the hazards, critical control points, and control measures for each process step.
• Process Monitoring Records: Records of temperature, pH, and other parameters that are critical to food safety.
• Corrective Action Records: Records of actions taken when deviations from the HACCP plan occur, including root cause analysis and implementation of corrective actions.
• Training Records: Records of training provided to personnel on the HACCP system and their roles and responsibilities.
• Audit and Review Records: Records of internal audits and reviews of the HACCP system, including any deficiencies or areas for improvement.

Retention Period for HACCP Records

The retention period for HACCP records varies depending on the type of record and the regulatory requirements. According to the FDA, HACCP records should be retained for at least 2 years from the date of creation, or for the shelf life of the product, whichever is longer. The Codex Alimentarius Commission recommends that HACCP records be retained for a period of at least 3 years.

Best Practices for HACCP Record-Keeping

To ensure that HACCP records are accurate, complete, and easily accessible, the following best practices should be followed:

• Use a standardized format for all HACCP records to ensure consistency and ease of review.
• Designate a record-keeper who is responsible for maintaining and updating HACCP records.
• Use electronic record-keeping systems to improve efficiency and reduce errors.
• Regularly review and update HACCP records to ensure they remain relevant and effective.

Conclusion

In conclusion, maintaining accurate and comprehensive HACCP records is essential for ensuring food safety and compliance with regulatory standards. By understanding what records to keep and for how long, and following best practices for record-keeping, food businesses can ensure that their HACCP system is functioning effectively and that they are prepared for regulatory audits and inspections.