Good Hygiene Practices along the coffee chain

Establish Documentation andRecord Keeping

(Task 12 / Principle 7)

Module 4.12

Slide 2Module 4.12 – Establish Documentation and

Record Keeping (Task 12 / Principle 7)

Objective and contents

Objective To enable trainees to advise on / establish

adequate documentation of HACCP plan and records of HACCP system

Contents Importance of record keeping in HACCP What comprises HACCP plan documentation? Records of HACCP system

Slide 3Module 4.12 – Establish Documentation and

Record Keeping (Task 12 / Principle 7)

Documentation and record keeping

Why is it important? Records are a management tool that can

show trends and improve operational efficiency

Records are essential for reviewing the effectiveness of the HACCP plan

Records provide information for improving the HACCP plan

Record shows the operational process history and provides a proof of adherence to food safety plan

Slide 4Module 4.12 – Establish Documentation and

Record Keeping (Task 12 / Principle 7)

Documentation and record keeping

What documents and records are required? Documentation used in HACCP plan

development Documentation of methods and procedures Records of CCP monitoring, verification,

deviations and corrective action taken Records of employee training programmes

Slide 5Module 4.12 – Establish Documentation and

Record Keeping (Task 12 / Principle 7)

Documents used inHACCP plan development

HACCP team members and their responsibilities The HACCP plan itself including the forms

(Forms 1-10) developed during its preparation Hazard analysis Data used to establish control measures, CCPs,

critical limits, corrective measures, etc. Correspondence with consultants or other

experts concerning HACCP plan development

Slide 6Module 4.12 – Establish Documentation and

Record Keeping (Task 12 / Principle 7)

Documentation of methods and procedures

Description of the monitoring system for all CCPs, including critical limits and equipment used for monitoring

Plans for corrective actions Description of record keeping, including

copies Description of verification and validation

procedures

Slide 7Module 4.12 – Establish Documentation and

Record Keeping (Task 12 / Principle 7)

HACCP system records

Records of monitoring at all of the CCPs and GMP activities

Records of any deviation and the corrective action taken

Validation records such as in-house inspection, equipment testing and calibration

These are official records – they must be accurately completed, clearly coded,

signed, counter-signed and dated

Slide 8Module 4.12 – Establish Documentation and

Record Keeping (Task 12 / Principle 7)

Records of employee training

Records of who has received training and when

Documentation related to training programme content and duration

Employees must be trained to understand and correctly fulfil their roles in the HACCP system

Slide 9Module 4.12 – Establish Documentation and

Record Keeping (Task 12 / Principle 7)

Summary

Importance of documentation and records

Nature of documentation and records required

Next step: Understanding how a HACCP-based approach could be applied to

processing and handling of green coffee