|Food Safety Issues Associated with Products from Aquaculture (WHO - OMS, 1999, 55 p.)|
|6. Strategies for food safety assurance|
|6.3 Application of the HACCP system to aquaculture|
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.