There are two types of records needed for HACCP: Documentation and Records.

1. The HACCP documentation component is comprised of the policies, procedures, and other documents that are written as the HACCP system is created. Documentation may include the

• Hazard Analysis

• Critical Control Points

• Critical Limits etc...

2. HACCP records are created when procedures are followed. Records can include:

• Recorded temperatures

• Logs of corrective actions

Record-keeping and documentation procedures assist in the development and revision of a HACCP plan that is both effective and easy to implement by all parties involved. It can also be used as a guidance document for training and education, to ensure all parties are on the same page with regards to food handling.