HACCPdokumentation

HACCPdokumentation refers to the comprehensive record-keeping associated with a Hazard Analysis and Critical Control Points (HACCP) system. This system is a proactive approach to food safety that identifies and controls potential hazards in food production. The documentation serves as the backbone of an effective HACCP plan, demonstrating its implementation, monitoring, and verification.

Key components of HACCPdokumentation include the HACCP plan itself, which outlines identified hazards, critical control points (CCPs), critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping roles. Detailed records of CCP monitoring are essential. These show that critical limits are being met, for example, temperature logs for cooking or cooling processes, or pH measurements.

Corrective action records document any deviations from critical limits and the steps taken to rectify the situation. These records are crucial for identifying recurring problems and improving the system. Verification records demonstrate that the HACCP system is functioning as intended. This can include internal audits, external audits, and review of monitoring records. Finally, supporting documents such as training records for staff involved in HACCP implementation, calibration records for monitoring equipment, and supplier approval documentation are also part of the overall HACCPdokumentation. This thorough documentation is vital for regulatory compliance, continuous improvement, and ensuring the safety of food products.