Processors need to keep daily records that document the implementation and monitoring of the Sanitation SOPs (standard operating procedures) and any corrective actions taken, says Ann Wells, director of scientific and regulatory affairs for the North American Meat Processors Association. In addition, they need the following HACCP documentation: the written hazard analysis with supporting documentation; the written HACCP plan and decision-making documents associated with the selection and developments of CCPs, critical limits and monitoring and verification procedures; records documenting the monitoring of CCPs and their critical limits, calibration of the process-monitoring instruments, corrective actions, verification procedures and results; and product codes, product name or identity, or slaughter production lot.
“In addition, prior to shipping product, the establishment shall complete a pre-shipment review, which is to review the records associated with the production of that product to ensure that all critical limits were met,” she adds.