What should HACCP records include and how long should they be kept?

• A. Marketing plan and packaging guidelines; kept for 6 months.
• B. Records of hazard analysis, CCPs, critical limits, monitoring, corrective actions, verification activities, and documentation; kept for a defined period per policy, often 1–2 years or per regulatory requirement.
• C. Employee training rosters only; kept for 3 years.
• D. Sales data and customer feedback; kept for 2 years.

Answer: (B)