MANUAL OF NAVAL PREVENTIVE MEDICINE
Establish Effective Record Keeping Systems.
(1) Record keeping for HACCP need not be a chore or excessive
(a) If a Critical Limit (CL) for fresh fish is delivery on
shaved ice at 34 to 41o F internal product
temperature, the food service employee who receives the delivery
should check the product temperature and record it on the delivery invoice.
(b) If a CL requires rapid cooling, within 4 hours
from an internal temperature of 140o F to 41oF, then the food service
employee should take the product temperature and record the temperatures at
the time from when the product reached 140o F until it reached 41oF.
(2) Keeping good records is especially important for production
operations such as sandwich shops, central kitchens or vending commissaries
and cook chill production kitchens.
(3) The associated records should be on file at the food
establishment. Generally, such records include the following:
(a) Listing of the HACCP team members and assigned
(b) Description of the food and its intended use/product
(c) Listing of all regulations that must be met.
(d) Ensure adequate environment, facilities, and equipment.
(e) Monitor equipment with temperature logs.
(f) Copies of flow charts from receiving to consumption.
(g) Hazard assessment at each step in flow diagram (include
calibration of equipment).
(h) The critical limits established for each hazard.
(i) Monitoring requirements for temperature, sanitation,
finished product specifications, and distribution.
(j) Corrective action plans when there is a deviation in
policy, procedure, or standard CCP.
(k) Procedures for verification of HACCP system.