This principle focuses on the records and documentation needed to show that all activities have been performed according to approved procedures.
Documentation provides clear instruction on the approved processes so that each person knows how to perform the process in the approved manner.
Records show that the work performed was done in compliance with these procedures. The standards require specific procedures and documents as well as requiring the organization to identify documentation that it needs to develop, implement and update the FSMS. Your documentation must include:
The standard calls out specific records that are required. These are in addition to any records required by statutory, regulator or customer requirements. They include:
The documentation and records are a critical element of the food safety management system. They will help control your processes and ensure that they are done in a consistent and approved manner.The records will enable you to evaluate the system, show that work was done in a manner that was planned and approved, and show that work and product complies with requirements. Without the documentation and records there really is not a formal system in place.
The primary purpose of a HACCP system is to protect people from food borne illness, but the benefits of the system also extend to the company.