HACCP Documentation & Record Keeping 2

Question 1

Under FDA's FSMA Preventive Controls rule, how long must records be retained for facilities with fewer than 500 employees?

Accepted Answer

2 years

Answer

FSMA Preventive Controls requires smaller facilities (under 500 employees) to retain records for at least 2 years.

Question 2

A CCP monitoring log shows a temperature reading was crossed out and replaced without initials. This is a record-keeping violation because:

Accepted Answer

All corrections must use a single line through the error with initials and date

Answer

HACCP record corrections require a single line through the error, the corrector's initials, and the date — never obliterating the original entry.

Question 3

Which document serves as the foundational blueprint that all other HACCP records are traced back to?

Accepted Answer

The HACCP plan

Answer

The HACCP plan is the master document that identifies hazards, CCPs, critical limits, and monitoring procedures that all supporting records reflect.

Question 4

An inspector requests CCP monitoring records from 18 months ago. Under standard HACCP/USDA requirements for most operations, the facility:

Accepted Answer

Must provide them, as standard retention is at least 1 year but USDA meat/poultry requires longer periods per regulation

Answer

USDA HACCP regulations (9 CFR 417) require most records to be kept at least 1 year for refrigerated products and 2 years for frozen or shelf-stable, so 18-month-old records may be required.

Question 5

What is the primary purpose of a verification record in a HACCP system?

Accepted Answer

To confirm that the HACCP system is working as intended

Answer

Verification records document activities confirming the HACCP plan is effectively controlling identified hazards.

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP Documentation & Record Keeping 2