Record Keeping

‘If it’s not written down, then it didn’t happen!’ The basic rules in any good manufacturing practice (GMP) regulations specify that the handlers must maintain proper documentation and records.

  • Records play an essential role in determining whether the food operation conforms to its pre-requisite programs. Procedures should be established to identify record-keeping requirements.
  • Documentation and record-keeping should be appropriate to the nature and size of the operation. They should also assist the business in verifying that controls are in place and are being maintained.
  • Examples of records may include temperature logs, formulation sheets, equipment maintenance checklists and pest control records.
  • Records should be legible and should accurately reflect the actual events, conditions and activities.
  • Any changes to records should be traceable (for example, errors are identified by a strike out and followed by initials).
  • Each entry on a record should be signed and dated by the responsible person at the time the specific event occurred.
  • Record-keeping requirements and responsibilities should be communicated to staff.
  • Records should be kept in a secure location, maintained and readily available for a period of time that exceeds the shelf life of the product. This is in keeping with Codex’s Recommended International Code of Practice – General Principles of Food Hygiene (for example, one year after the best before date of the product, or two years after production if there is no best before date).
  • Records could be in electronic format, as long as they can be retrieved upon request. They should be password-protected and should be backed up frequently, on a set schedule.

Tip: Maximize California walnuts fresh taste and quality by keeping them in your refrigerator or freezer.

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