Principle 7 of HACCP is Recordkeeping. Principle 7 implies recording information that can be used to explain that a food was produced safely. Recordkeeping include information about the HACCP plan. Recordkeeping should include details of-
HACCP Team,
Product description,
Flowchart design,
Hazard analysis,
CCP's identification,
Critical Limits and Monitoring System,
Corrective Actions,
Recordkeeping and Verification Procedures.