Records are essential to ensuring food safety. They demonstrate that a food safety program is being properly managed and that the established critical limits are being met. In a facility food safety plan, every prerequisite program and HACCP principle must be documented either electronically or manually: procedures must be developed, logged, and implemented for each element describing what is expected and how that element should be managed. When a Food and Drug Administration (FDA) inspector visits your facility, they will look for a complete, accurate, and well-organized document management program—and will expect records to be readily available for their review.
In this webinar, seasoned food safety experts with backgrounds in industry and regulatory will explain the fundamentals of recordkeeping and document control for your food safety plan. They will also discuss FDA's perspective on document management and what inspectors expect from your recordkeeping program.
From this webinar, attendees will learn:
- Why recordkeeping and document control are essential to food safety and business management
- FDA's guidance on document management for your food safety plan
- How a complete, accurate, and well-organized document management program makes regulatory inspections go more smoothly
Speakers:
Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine
Sponsored by:
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