What food safety records does a food plant need to keep?

Under the FDA Preventive Controls rule (21 CFR 117), a plant keeps its food safety plan and the records that show it works: monitoring of preventive controls (for example, temperatures), corrective actions, verification (validation, instrument calibration, product testing, environmental monitoring and records review), the supply-chain program where it applies, and training records for the PCQI (preventive controls qualified individual), the qualified auditor and employees trained in food hygiene and safety. Certifications such as SQF and BRCGS ask for similar records and add others, such as document control, internal audits and complaint handling.