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HACCP Record Retention

haccp record retention

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#1 bmate

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Posted 22 July 2020 - 04:57 PM

Hi guys, I wanted to know what your policy is for HACCP record retention. I work for a small bakery that carries cakes, pastries, and sandwiches. My manager has told me that we can keep the record for 12 months, but I've done some research and found that record retention ranges anywhere from 12 months to a few years. What's your policy and is 12 months an acceptable time frame to keep all records? 



#2 olenazh

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Posted 22 July 2020 - 05:06 PM

Definitely not 12 months: as per CFIA, it's 2 years, as per GFSI (we have FSSC) - 3 years. Your could establish your own policy stating, for instance, 5 years, if you want, but 3+ for sure.



#3 SQFconsultant

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Posted 22 July 2020 - 05:44 PM

12 months is not acceptable.

 

3-5 is the norm.

 

We keep for 4 years.


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Glenn Oster
 
 
Glenn Oster Consulting / 800.793.7042 / Serving Food & Food Related Businesses

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#4 Njaquino

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Posted 22 July 2020 - 05:50 PM

We keep for 5 years. I have seen 3-5 years.



#5 Charles.C

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Posted 23 July 2020 - 05:50 AM

Hi guys, I wanted to know what your policy is for HACCP record retention. I work for a small bakery that carries cakes, pastries, and sandwiches. My manager has told me that we can keep the record for 12 months, but I've done some research and found that record retention ranges anywhere from 12 months to a few years. What's your policy and is 12 months an acceptable time frame to keep all records? 

Is there a specific, haccp related, Standard involved ??? (ie an audit is anticipated ?)

 

One occasional guideline is that the retention must minimally equal the shelf life but this usually has a caveat that anyway cannot be less than (w/wo the word "additional")  X months/years.As you comment,  X varies due various causes, eg Regulatory Bodies, audited Standard, experiences, etc.


Kind Regards,

 

Charles.C


#6 bmate

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Posted 24 July 2020 - 12:48 PM

Is there a specific, haccp related, Standard involved ??? (ie an audit is anticipated ?)

 

One occasional guideline is that the retention must minimally equal the shelf life but this usually has a caveat that anyway cannot be less than (w/wo the word "additional")  X months/years.As you comment,  X varies due various causes, eg Regulatory Bodies, audited Standard, experiences, etc.

 

Thanks for the feedback, Charles. We will start our annual HACCP audit this year. I have the policies and procedures in place but was stuck on record keeping/retention. I was leaning towards 12 months because the shelf life for our products is only 1-2 days. 







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