What You’ll Learn in This Document Control and Record Keeping Training
This training on best practices in document control and record keeping covers the essential elements every food safety professional must master. You will explore the following learning objectives:
- What is Document Control?
- What is Record Keeping?
- The Value of Document Control
- Type of Records to be maintained
- Best Practices in Record Keeping
- Review of Records
- Verification of Records
- Records Retention
This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.
On purchase, or if a company enrolls you in a training, you will receive an email invitation to sign up on the portal. Upon login you can access assigned/purchased training from the “My Courses/Trainings” tab. You can access the training from any device with a live Internet connection. for a foundation in food safety systems, see our Food Safety Fundamentals course.
Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.
You can email your instructor directly at [email protected] or utilize the training discussion board.
Currently trainings are offered in English language only.
Training is in audio visual format. You need to watch all the videos.
Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.
Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.
Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.
Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.
Full refund before the course is attempted, No refund will be processed if a candidate has started a course.
Under 21 CFR Part 117, Subpart F, records must be accurate, legible, created concurrently with the activity, and retained for at least 2 years. They must include the date, signature of the person performing the activity, and product identification. FDA 21 CFR Part 117 Subpart F – Requirements Applying to Records.
A document is a controlled policy or procedure (“say what you do”), while a record is completed evidence that an activity was performed (“do what you say”). Module 3 distinguishes document control from record keeping. for maintaining the system, see our Managing Operational Pre-Requisites course.
Retain records for at least the shelf life of the product plus 2 years, or as required by regulators (e.g., FDA requires 2 years). Module 6 covers record retention requirements and practical tips. GFSI Benchmarking Requirements.
Effective systems include a document register, version control, approval signatures, and scheduled reviews. The SQF Code requires a written procedure for maintaining, updating, and replacing documents. see Traceability and Recall for record‑keeping in traceability.
Common records include monitoring logs (temperature, sanitation), calibration records, training records, supplier approval documents, and corrective action reports. Module 3 covers the types of records to be maintained.
- Basic Instructions
- Introduction
- Module 1: Document Control and Record Keeping Overview
- Module 2: Document Control in Regulations and GFSI Benchmark...
- Part 1: Document Control in Food Regulations
- Part 2: Document Control in GFSI Benchmarked Schemes or Stan...
- Module 3 – Nature of Documents and Record to be Controlled.
- Part 1: Document Control and Record Keeping – Food Safety Pr...
- Part 2: Document Control and Record Keeping – Pre-Requisites
- Part 3: Document Control and Record Keeping – Pre-Requisites
- Part 4: Document Control and Record Keeping – HACCP
- Part 5: Document Control and Record Keeping – Quality System...
- Module 4: Record Keeping Essentials
- Module 5: Records Review and Verification
- Module 6: Records Retention
- Lesson Learned
- Review Quiz - Guided
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