Cover Image
close this bookFood Safety Issues Associated with Products from Aquaculture (WHO - OMS, 1999, 55 p.)
close this folder6. Strategies for food safety assurance
close this folder6.3 Application of the HACCP system to aquaculture
View the document(introduction...)
View the document6.3.1 Site selection
View the document6.3.2 Water quality
View the document6.3.3 Feed supply
View the document6.3.4 Production (growout)
View the document6.3.5 Verification procedures
View the document6.3.6 Record keeping

6.3.6 Record keeping

Record keeping is central to implementing a HACCP system. The preparation of the HACCP plan and its implementation, including any updates, should be fully documented. Generally, records should be maintained on file for a period of 2 years and should be available for inspection by the relevant regulatory authority.