Efficient and accurate record-keeping is essential to an effective HACCP system. HACCP procedures should be documented, and the documentation and record-keeping should be appropriate to the nature and size of the operation and sufficient to help the business to verify that HACCP controls are in place and being maintained. Generic HACCP plans or materials developed by external experts may be used for documenting or recording, provided that those materials reflect the specific food operations of the business. Documentation and record-keeping do not need to be complicated. Records can be paper-based or electronic.

Consult the guidance document on documentation and record keeping to:

• find examples of documents and records needed for a HACCP plan;
• know which document formats are the most effective for record-keeping; and
• understand the importance of record-keeping to the HACCP plan.

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