HACCP Documentation

HAACP documentation requires several steps. In the end, certification is waiting for it in the best case.

Why is the HACCP documentation important?


The documentation of the 7 HACCP principles, and their proper implementation is a prerequisite for HACCP certification. Detailed documentation helps shop owners and HACCP teams to track the history of their food production processes and the corrective actions taken. The records can also be used to demonstrate consistent compliance with the HACCP system.



This short guide explains:


1. The main types of HACCP documentation


2. Which is a critical control point (CCP)


3. How CCPs are monitored and documented


4. Corrective measures correctly documented


5. The importance of effective documentation


6. How companies rationalize their HACCP documentation



What are the main types of HACCP documentation?


For HACCP certification, companies must ensure compliance with the regulations. To this end, they must keep records of their HACCP plan, their food production processes and, above all, the monitoring of critical control points (CCPs) and corrective measures.



What is a critical control point (CCP)?


A CCP is a control point within a production process where an operator has the possibility to prevent, reduce or completely eliminate a food safety hazard. Each CCP has a critical limit within which measurements must remain to minimise food safety hazards. Any deviation from the critical limit must be followed by predefined corrective action to remedy the problem.



CCPs monitor and document


CCP monitoring includes scheduled measurements and recording of critical control points to ensure that they are within their critical limits. The following framework for CCP monitoring, with examples and tips, will help you to keep records efficiently and correctly:


1. CCP Level


An important stage in the production process where food safety is at risk. It should be possible to stop and monitor this stage.


Example: Vacuuming and trimming of poultry.


Tip:The HACCP team should identify and prioritise this in the hazard analysis and document it in the HACCP plan.


2. Critical Limit Value


Set limits within which the measurements must remain to prevent food safety hazards.


Example: The cooling of meat must not exceed 4 degrees Celsius.


Tip: The recording tools should include detailed instructions for personnel on how to perform measurements and check critical limits.


3. Monitoring Procedure


Define the frequency of monitoring: by whom, what and how is to be monitored.


Example: The supervisor will regularly carry out spot checks to see if the measurements are correct.


Tip: Records should include date, time, photographic evidence, details of the staff carrying out the surveillance and details of the observation.


4. Corrective Measures


Describe the steps to be taken if critical limits are not met.


Example: Repeated instruction in measuring methods. Replacement of measuring instruments or cooling systems.


Tip: Keep a log of corrective/variance measures.


5. HACCP Tests


CCP monitoring instruments and records will be reviewed.


Example: Daily checking of the records and testing of the measuring instruments.


Tip: Ideally carried out and recorded by an authorized employee who has not carried out CCP monitoring.



correctly document corrective measures


If a deviation from the critical limits occurs, the details of the deviation and the corrective actions taken must be recorded in a corrective action log. It is important to record the exact date and time and the name of the employee who carried out the measure.



correctly document corrective measures


If a deviation from the critical limits occurs, the details of the deviation and the corrective actions taken must be recorded in a corrective action log. It is important to record the exact date and time and the name of the employee who carried out the measure.



The importance of effective documentation


Documentation is a crucial HACCP principle that can be used to confirm whether an HACCP plan is followed. It can also ensure that the procedures implemented are effective in controlling food safety hazards. The HACCP documentation and recordkeeping helps to review the corrective actions taken and ensures that they are properly implemented.


Through documentation, trends in the frequency and type of deviations from critical limit values can be better tracked. If HACCP documentation is carried out routinely as in the monitoring of CCPs, it can contribute to the consistent implementation and continuous improvement of an HACCP concept.



How do companies rationalize their HACCP recording ?


HACCP-certified companies maintain their certification by following the 7 HACCP principles and working consistently and in detail on their documentation. The traditional HACCP protocol is paper-based and can lead to excessive paperwork that makes it difficult to obtain and maintain certification.


The use of software tools helps to rationalise the documentation of HACCP data records. In addition, supervisors and employees are supported in the daily implementation of routine HACCP checks. Lumiform is a powerful inspection tool that helps companies to optimize HACCP data collection and documentation.


Lumiform makes HACCP documentation and recordkeeping simple by enabling:


  • Paperless HACCP controls can be carried out with any mobile device
  • Easy to create your own digital HACCP checklists
  • Take photographs of CCP deviations and record values that justify the need for corrective action
  • To carry out precise temperature checks with sensors
  • Perform routine checks using automatic appointment notifications

A HACCP plan is the best tool to keep food safe for consumers and helps companies avoid costly losses. Optimised logging during the implementation of an effective HACCP plan is made possible by the use of technology such as Lumiform, which can be accessed at any time and from anywhere.



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