What is the seventh step in a HACCP plan?

The seventh step in a HACCP (Hazard Analysis Critical Control Point) plan is indeed record keeping. Record keeping is crucial as it ensures that all processes are tracked and documented accurately, which is essential for maintaining the integrity of food safety systems.

This step involves creating and maintaining records of monitoring and verification activities; deviations from critical limits; and any corrective actions taken. These records serve as proof that the food safety practices and procedures are being followed and are effective, ultimately supporting accountability and compliance during inspections and audits.

Good record keeping allows for the analysis of trends over time, which can help in improving the HACCP plan and addressing any potential issues before they become significant problems. It is a vital part of maintaining the quality and safety of food products throughout production and processing.