《食品安全卫生》Recordkeeping and Verification Procedures .pptx

SectionVII.RecordkeepingandVerificationProcedures

Principle6:EstablisheffectiverecordkeepingproceduresthatdocumentstheHACCPsystem.Recordkeepingassuresthatthiswrittenevidenceisavailableforreviewandismaintainedfortherequiredlengthoftime.

ReasonsforkeepingrecordsHACCPrecordsmustcontainthefollowinginformation:1.Titleanddateoftherecord2.Productidentification(code,includingtimeanddate)3.Materialsandequipmentused4.Operationsandperformed5.Criticalcriteriaandlimits6.Correctiveactiontobetakenandbywhom7.Operatoridentification8.Data(presentedinanorderlyformat)9.Thereviewer’sinitialsanddateofreview

TypesofHACCPRecordsCriticalcontrolpointrecordsRecordsassociatedwithestablishingcriticallimitsRecordsassociatedwithmonitoringCCPsRecordsassociatedwithdeviations

Recordreview

TheHACCPplan

Retentionofrecords

Regulatoryaccess

Recordkeepingprocedures

Principle7.EstablishproceduresforverificationthattheHACCPsystemisworkingcorrectly

HACCPsystemevaluationEventswhichtriggerevaluation1.Newinformationconcerningthesafetyoftheproductbecomesavailable.2.Thefoodproductorproductcategoryislinkedtoafoodbornediseaseoutbreak.3.Theproductionsystemhasbeenmodified.4.AspecfiedlengthoftimepassedsincethelastHACCPevaluation.5.Achangeoccursintheinformation,production,distributionorconsumeruseoftheproduct.

IdentificationofpotentialdeficienciesPhaseofevaluationInternalverificationExternalverfication