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Food Safety
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m. Recordkeeping
m. Recordkeeping
Learning Objectives
Identify the types of records needed in a
HACCP
system.
Identify recordkeeping procedures for documenting the
HACCP
plan.
Identify the requirements for record reviews and retention.
Available in English, Spanish
10 minutes
Course Outline
Introduction
Types of Records
Recordkeeping Procedures
Record Review and Retention
Regulations
GMA Manual “
HACCP
– A Systematic Approach to Food Safety”, current edition
Rules of
HACCP
– A Compilation of
HACCP
-Related-Regulations in the United States
21 CFR 123 (FDA) Fish and fishery products
21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (
HACCP
) systems [Juice Products]
9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (
HACCP
) systems [Meat and Poultry Products]
21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food
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