Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures
Vol. 2009 No. 7, Historical Fact Sheets
Vol. 2009 No. 7

Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures: AN221/AN221, 8/2009

Historical Fact Sheets
https://doi.org/10.32473/edis-an221-2009
Published 2009-08-31
Larry Eubanks
University of Florida
Chad Carr
University of Florida
Ronald H. Schmidt
University of Florida
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Keywords

AN221

How to Cite

Eubanks, Larry, Chad Carr, and Ronald H. Schmidt. 2009. “Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures: AN221 AN221, 8 2009”. EDIS 2009 (7). Gainesville, FL. https://doi.org/10.32473/edis-an221-2009.
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Abstract

AN221, a 4-page fact sheet by Larry Eubanks, Chad Carr, and Ronald H. Schmidt, describes how to establish proper recordkeeping as an imperative part of the HACCP system of preventative accountability. Includes references. Published by the UF Department of Animal Science, August 2009.

AN221/AN221: Hazard Analysis Critical Control Points (HACCP) Principle 7: Establish Record Keeping and Documentation Procedures (ufl.edu)

https://doi.org/10.32473/edis-an221-2009
view on EDIS
PDF-2009

References

Code of Federal Regulations. 1996. Title 9; part 417, Hazard analysis and critical control point (HACCP) systems; Final Rule. US Government Printing Office, Washington, DC.

Code of Federal Regulations. 1997. Title 21; part 123, Fish and fishery products HACCP regulation. US Government Printing Office, Washington, DC.

Code of Federal Regulations. 1997. Title 21; part 11, Electronic records and electronic signatures. US Government Printing Office, Washington, DC.

Code of Federal Regulations. 2001. Title 21; part 120, Juice HACCP regulation. US Government Printing Office, Washington, DC.

Codex Alimentarius. 2003. Hazard analysis and critical control point (HACCP) system and guidelines for its application. ANNEX to Recommended International Code of Practice/General Principles of Food Hygiene. CAC/RCP 1-1969, Rev 4. FAO/WHO Codex Alimentarius Commission.

International Dairy Foods Association (IDFA). 2006. Advanced HACCP Short Course for Dairy and Juice Products - Course Manual. IDFA, Washington, DC.

National Advisory Committee on Microbiological Criteria for Foods (NACMCF). 1998. Hazard analysis and critical control point principles and application guidelines. Journal of Food Protection, 61, 762. https://doi.org/10.4315/0362-028X-61.9.1246

Scott, V. N., and Stevenson, K. E. 2006. HACCP: A systematic approach to food safety. Washington, D.C. Food Products Association.

Schmidt, R. H., and Newslow, D. L. 2007. Hazard analysis critical control points (HACCP) - Getting started, preliminary steps (FSHN0701). Gainesville: Department of Food Science and Human Nutrition, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Retrieved July 14, 2009, from http://edis.ifas.ufl.edu/FS137. https://doi.org/10.32473/edis-fs140-2007

Schmidt, R. H., and Newslow, D. L. 2007. Hazard analysis critical control points (HACCP) - Prerequisite programs (FSHN0702). Gainesville: Department of Food Science and Human Nutrition, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Retrieved July 14, 2009, from http://edis.ifas.ufl.edu/FS138. https://doi.org/10.32473/edis-fs140-2007

Schmidt, R. H., and Newslow, D. L. 2007. Hazard analysis critical control points (HACCP) - Principle 1: Conduct a Hazard Analysis (FSHN0703). Gainesville: Department of Food Science and Human Nutrition, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Retrieved July 23, 2009, from http://edis.ifas.ufl.edu/FS139. https://doi.org/10.32473/edis-fs139-2007

Schmidt, R. H., and Newslow, D. L. 2007. Hazard analysis critical control points (HACCP) - Principle 2: Determine Critical Control Points (CCPs) (FSHN0704). Gainesville: Department of Food Science and Human Nutrition, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Retrieved July 23, 2009, from http://edis.ifas.ufl.edu/FS140. https://doi.org/10.32473/edis-fs140-2007

Schmidt, R. H., and Newslow, D. L. 2007. Hazard analysis critical control points (HACCP) - Principle 3: Establish Critical Limits and Principle 4: Monitoring Critical Control Points (CCPs)(FSHN0705). Gainesville: Department of Food Science and Human Nutrition, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Retrieved July 23, 2009, from http://edis.ifas.ufl.edu/FS141. https://doi.org/10.32473/edis-fs141-2007

Schmidt, R. H., and Newslow, D. L. 2007. Hazard analysis critical control points (HACCP) - Principle 5: Establish Corrective Actions (FSHN0706). Gainesville: Department of Food Science and Human Nutrition, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Retrieved July 23, 2009, from http://edis.ifas.ufl.edu/FS142. https://doi.org/10.32473/edis-fs142-2007

Schmidt, R. H., and Newslow, D. L. 2007. Hazard analysis critical control points (HACCP) - Principle 6: Establish Verification Procedures (FSHN0707). Gainesville: Department of Food Science and Human Nutrition, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Retrieved July 24, 2009 from http://edis.ifas.ufl.edu/FS143. https://doi.org/10.32473/edis-fs143-2007

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