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Script: Designing a HACCP Plan – Part 8 |
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Intro:
Welcome to USDA’s Food Safety and Inspection Service
podcast. Each episode will bring you cutting edge news and information
about how FSIS is working to ensure public health protection
through food safety. While we’re on the job, you can rest assured
that your meat, poultry, and processed egg products are safe,
wholesome, properly labeled, and packaged correctly. So turn
up your volume and listen in.
Host:
Hello and welcome! This is Sheila Johnson and Dr. Ron Jones from the Food Safety and
Inspection Service. Today we’ll discuss part eight in a ten part series on how meat
and poultry plants go about Designing a HACCP Plan. Let’s provide a quick review of
what we’ve already covered. We started with a general overview of HACCP, then
discussed the preliminary steps and the first five principles, which are: Conducting a
Hazard Analysis; Identifying Critical Control Points; Establishing Critical Limits;
Establishing Monitoring Procedures; and Establishing Corrective Actions. Today we’ll
talk about the sixth principle -- Establishing Recordkeeping Procedures.
Ron, why are good HACCP records helpful to plant owners and operators?
Guest:
Sheila, I’m glad you asked. Complete and accurate HACCP records can make all the
difference to a plant operator for several reasons. Records make it possible to trace
ingredients, functions, or finished products should a problem occur along the process.
Records also help you identify trends in your production line. And, records serve as
written documentation of your plant’s compliance with the HACCP regulations.
Well-maintained records protect both your customers and you!
Host:
So, how do you design a system for your records?
Guest:
One way to approach this is to review the records you already keep, and see if they
are suitable. The best recordkeeping system is usually the simplest one that can be
easily integrated into the existing operation. When first establishing your
recordkeeping procedures, it’s better to think of the different kinds of records
you’ll need in two ways -
- First, there are records that are the validation for your HACCP plan including
records used to support the rationale used to establish the critical control
points, the critical limits, the monitoring procedures and frequencies, the
corrective action procedures and the verification procedures and frequencies.
- Second, there are records that you’ll work with on a day-to-day basis. These
are the logs such as the monitoring or corrective action logs.
Host:
Ron, you mentioned these two types of records. So, what
are the specific elements that are required for each?
Guest:
Regardless of the type, all HACCP records must contain at least: the title and date of
the record, product identification, signature of the employee making the entry, a
place for the reviewer’s signature, and an orderly manner for entering the required
data.
Host:
How long does the plant have to keep all these
records?
Guest:
You are required to retain your HACCP
records at least one year for slaughter operations and refrigerated products and at
least two years for frozen, preserved, or shelf-stable products. You may think –
“Wow!” – these records can take up a lot of space. But, after six months, you’re
allowed to keep all these records in storage as long as they can be retrieved and
provided within 24 hours if an FSIS inspector requests to the see them. Remember,
records help you demonstrate that your process is functioning well. By keeping
accurate, up-to-date records, you help ensure safe products, satisfy the federal
requirements, and protect your business. For more details about the requirements for
HACCP records, you should review the HACCP regulation closely or visit our web site at
www.fsis.usda.gov.
Host:
Thanks for the information on establishing recordkeeping procedures. Also, thanks to
all of you out there listening. Stay tuned for the next episode in our series
“Designing a HACCP Plan” where we will talk about the seventh and final HACCP
principle “Establishing Verification Procedures.”
Outro:
Well, that’s all for this episode. We’d like your feedback
on our podcast. Or if you have ideas for future podcasts, send
us an e-mail at
podcast@fsis.usda.gov. To learn more about food
safety, try our web site at
www.fsis.usda.gov.
Thanks for tuning in.
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Last Modified: September 2, 2008 |
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