| (ii) the taking of corrective actions. The purpose of this review shall be, at a minimum, to ensure that the records are complete and to verify that appropriate corrective actions were taken in accordance with subsection (h) of this section. This review shall occur within one week of the day that the records are made; and (iii) the calibrating of any process monitoring instruments used at critical control points and the performing of any periodic end-product or in-process testing that is part of the dealer's verification activities. The purpose of these reviews shall be, at a minimum, to ensure that the records are complete and that these activities occurred in accordance with the dealer's written procedures as specified in the HACCP plan. These reviews shall occur within a reasonable time period after the records are made. (2) Dealers shall immediately follow the procedures in subsection (h) of this section whenever any verification procedure, including the review of a consumer complaint, reveals the need to take a corrective action. (3) The calibration of process-monitoring instruments and the performing of any periodic end-product and in-process testing, in accordance with paragraph (1)(B)(ii) and (iii) of this subsection shall be documented in records that are subject to the record keeping requirements of subsection (j) of this section. (j) Records. (1) All records required shall include: (A) the name and location of the dealer; (B) the date and time of the activity that the record reflects; (C) the signature or initials of the person performing the operation; and (D) where appropriate, the identity of the product and the production code, if any. Processing and other information shall be entered on records at the time that it is observed. (2) All records required shall be retained at the processing facility for at least one year after the date they were prepared in the case of refrigerated products and for at least two years after the date they were prepared in the case of frozen products. (3) Records that relate to the general adequacy of equipment or processes being used by a dealer, including the results of scientific studies and evaluations, shall be retained at the processing facility for at least two years from the date that product is first produced using the applicable equipment or processes. (4) If the processing facility is closed for a prolonged period between seasonal operations or if record storage capacity is limited on a processing vessel or at a remote processing site, the records may be transferred to some other reasonably accessible location at the end of the seasonal operations, but shall be immediately producible for official review upon request by the department. (5) All records required by subsection (j) of this section and HACCP plans required by subsections (d) and (e) of this section shall be available for official review and copying upon request by the department. (6) The maintenance of records on computers is acceptable, provided that appropriate controls are implemented to ensure the integrity of the electronic data and electronic signatures. (k) Training. (1) At a minimum, the following functions shall be performed by an individual who has successfully completed training in the application of HACCP principles to crabmeat processing at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration (FDA) or who is otherwise qualified through job experience to perform these functions: (A) developing a HACCP plan, which could include adopting a model or generic-type HACCP plan that is appropriate for a specific processor, in order to meet the requirements of subsection (e) of this section; (B) reassessing and modifying the HACCP plan in accordance with the corrective action procedures specified in subsection (h)(3)(E) of this section, and the HACCP plan in accordance with the verification activities specified in subsection (i)(1)(B) of this section; and (C) performing the record review required by subsection (i)(1)(C) of this section. (2) Job experience will qualify an individual to perform these functions if it has provided knowledge at least equivalent to that provided through the standardized curriculum as determined by the SSD. (3) The trained individual need not be an employee of the dealer. |
