Establish Effective Record Keeping Systems.

MANUAL OF NAVAL PREVENTIVE MEDICINE

Principle #6.

Establish Effective Record Keeping Systems.

(1) Record keeping for HACCP need not be a chore or excessive

burden.

(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

responsibilities.

(b) Description of the food and its intended use/product

description/specifications.

(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.