Learning objectives

  • Identify the types of records needed in a HACCP system.
  • Identify recordkeeping procedures for documenting the HACCP plan.
  • Identify the requirements for record reviews and retention.

Course overview

The HACCP plan shall, at a minimum provide for a recordkeeping system that documents the monitoring of the critical control points.

  • Training Type: Interactive
  • 10 minutes
Course Outline
  • Introduction
  • Types of Records
  • Recordkeeping Procedures
  • Launch Record Review and Retention
  • GMA Manual “HACCP – A Systematic Approach to Food Safety”, current edition
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 123 (FDA) Fish and fishery products
  • 21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]
  • 9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]
  • 21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food
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