[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2006]

From the U.S. Government Printing Office via GPO Access

[CITE: 9CFR417.5]



[Page 635]

 

                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS

 

     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 

                               AGRICULTURE

 

PART 417_HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS

--Table of Contents

 

Sec. 417.5  Records.



    (a) The establishment shall maintain the following records 

documenting the establishment's HACCP plan:

    (1) The written hazard analysis prescribed in Sec. 417.2(a) of this 

part, including all supporting documentation;

    (2) The written HACCP plan, including decisionmaking documents 

associated with the selection and development of CCP's and critical 

limits, and documents supporting both the monitoring and verification 

procedures selected and the frequency of those procedures.

    (3) Records documenting the monitoring of CCP's and their critical 

limits, including the recording of actual times, temperatures, or other 

quantifiable values, as prescribed in the establishment's HACCP plan; 

the calibration of process-monitoring instruments; corrective actions, 

including all actions taken in response to a deviation; verification 

procedures and results; product code(s), product name or identity, or 

slaughter production lot. Each of these records shall include the date 

the record was made.

    (b) Each entry on a record maintained under the HACCP plan shall be 

made at the time the specific event occurs and include the date and time 

recorded, and shall be signed or initialed by the establishment employee 

making the entry.

    (c) Prior to shipping product, the establishment shall review the 

records associated with the production of that product, documented in 

accordance with this section, to ensure completeness, including the 

determination that all critical limits were met and, if appropriate, 

corrective actions were taken, including the proper disposition of 

product. Where practicable, this review shall be conducted, dated, and 

signed by an individual who did not produce the record(s), preferably by 

someone trained in accordance with Sec. 417.7 of this part, or the 

responsible establishment official.

    (d) Records maintained on computers. The use of records maintained 

on computers is acceptable, provided that appropriate controls are 

implemented to ensure the integrity of the electronic data and 

signatures.

    (e) Record retention. (1) Establishments shall retain all records 

required by paragraph (a)(3) of this section as follows: for slaughter 

activities for at least one year; for refrigerated product, for at least 

one year; for frozen, preserved, or shelf-stable products, for at least 

two years.

    (2) Off-site storage of records required by paragraph (a)(3) of this 

section is permitted after six months, if such records can be retrieved 

and provided, on-site, within 24 hours of an FSIS employee's request.

    (f) Official review. All records required by this part and all plans 

and procedures required by this part shall be available for official 

review and copying.