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[Introduction to HACCP] Recordkeeping
After establishing verification procedures, the HACCP team should focus on the seventh principle, “Establish Recordkeeping and Documentation Procedures.” This lesson focuses on establishing recordkeeping procedures to ensure written evidence is available to trace the production history of a finished product and verify the product was produced in accordance with the HACCP plan.
The Food Institute Training Portal
The Hazard Analysis and Critical Control Point system, or HACCP, focuses on preventing problems that could lead to foodborne illness or injury. HACCP is a management system that is required for meat and poultry products amenable to the US Department of Agriculture (USDA) inspection plus seafood and juice products amenable to Food and Drug Administration (FDA) inspection. This lesson provides an overview of the HACCP concept and the advantage of using HACCP over traditional testing methods to control food hazards. It also provides an overview of the origin of the HACCP system, the seven HACCP principles used to develop an effective plan to prevent, eliminate, or reduce food hazards to acceptable levels, and the basic application guidelines necessary for implementing a HACCP plan.