In Austria, as part of the HACCP (Hazard Analysis and Critical Control Point) system, maintaining proper records is crucial for ensuring food safety, demonstrating compliance with regulations, and facilitating effective monitoring and verification. These records provide evidence that the Haccp Certification Cost in austria system is being properly implemented and help track food safety controls throughout the production process. Below are key records that should be maintained as part of the HACCP system:

1. Hazard Analysis Records

• Identification of hazards: Document the potential biological, chemical, and physical hazards at each step of food production.

• Assessment of risks: Record the likelihood and severity of each hazard to determine whether it needs to be controlled.

2. Critical Control Point (CCP) Records

• CCP identification: Keep records of the points in the process where food safety hazards can be controlled (CCPs).

• Critical limits: Document the specific parameters (e.g., temperature, pH, time) that define safe limits for each CCP.

3. Monitoring Records

• Monitoring activities: Maintain records of continuous or periodic monitoring of CCPs, including measurements such as temperature, time, or pH.

• Deviation records: If any CCP monitoring falls outside of the critical limits, document the deviation and corrective actions taken.

4. Corrective Action Records

• Deviations and corrective actions: When a CCP is not under control, Haccp Certification Services in austria detailed records should be kept of the deviations and the corrective actions taken, including adjustments to processes or recall procedures.

5. Verification Records

• Verification activities: Document any verification activities, such as internal audits, product testing, or equipment calibration, to ensure the HACCP system is functioning as intended.

• Audit findings: Keep records of external audits, inspections, and any recommendations or improvements made.

6. Training Records

• Employee training: Maintain documentation of training sessions for staff on Haccp Implementation in austria principles, procedures, and their roles in food safety. This should include dates, topics covered, and the personnel involved.

7. Equipment Calibration and Maintenance Records

• Calibration: Record the calibration activities for equipment used to monitor CCPs (e.g., thermometers, pH meters).

• Maintenance: Keep records of routine maintenance and repairs to ensure equipment is functioning accurately.

8. Supplier and Raw Material Records

• Supplier verification: Maintain records of approved suppliers and ensure that raw materials meet the required food safety standards.

These records should be readily accessible, properly stored, and retained for a period of time as specified by Austrian regulations, often for a minimum of two years. Proper documentation ensures traceability and accountability in the Haccp Certification process in austria, providing a clear record of compliance and food safety practices.