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§ 114.100 Records.
（a） Records shall be maintained of examinations of raw materials, packaging materials, and finished products, and of suppliers' guarantees or certifications that verify compliance with Food and Drug Administration regulations and guidance documents or action levels.
（b） Processing and production records showing adherence to scheduled processes, including records of pH measurements and other critical factors intended to ensure a safe product, shall be maintained and shall contain sufficient additional information such as product code, date, container size, and product, to permit a public health hazard evaluation of the processes applied to each lot, batch, or other portion of production.
（c） All departures from scheduled processes having a possible bearing on public health or the safety of the food shall be noted and the affected portion of the product identified; these departures shall be recorded and made the subject of a separate file （or log identifying the appropriate data） delineating them, the action taken to rectify them, and the disposition of the portion of the product involved.
?。╠） Records shall be maintained identifying initial distribution of the finished product to facilitate, when necessary, the segregation of specific food lots that may have become contaminated or otherwise unfit for their intended use.
（e） Copies of all records provided for in paragraphs （b）, （c）, and （d） of this section shall be retained at the processing plant or other reasonably accessible location for a period of 3 years from the date of manufacture.
[44 FR 16235, Mar. 16, 1979, as amended at 65 FR 56479, Sept. 19, 2000]
§114.100記錄
?。╝）必須保存下列記錄：原材料、包裝材料和成品的檢測記錄；供應(yīng)商的擔(dān)?；蛘咦C書，以證實符合食品與藥物管理局的規(guī)章和指標(biāo)或者使用范圍。
（b）表示遵守工藝規(guī)程的加工（殺菌）和生產(chǎn)的記錄，測量pH的記錄和其它確保產(chǎn)品安全的關(guān)鍵因素的記錄都必須保存好。另外還須包括足夠的其它資料，如產(chǎn)品代號、日期、容器規(guī)格和產(chǎn)品，以備對每批產(chǎn)品或部分產(chǎn)品進(jìn)行公共衛(wèi)生危害性檢驗時用。
?。╟）對于違背工藝規(guī)程，可能帶有健康或衛(wèi)生問題的食品必須加以說明，受影響的部分食品必須加以區(qū)分。與工藝規(guī)程的偏差必須記錄下來，并單獨存檔（或者記錄適當(dāng)?shù)臄?shù)據(jù)），所采取的糾正方法以及有關(guān)產(chǎn)品的處理都必須記錄在案。
?。╠）必須保存產(chǎn)品成品初始分銷記錄。這樣，在必要時就可以把可能受污染的，或因其它原因不適宜使用的食品按批號區(qū)分出來。
（e）本節(jié)（b），（c）和（d）中規(guī)定的記錄文本必須在加工廠或其它合適的、便于到達(dá)的地方保存起來，保存期從制造日起3年。
更多關(guān)于美國FDA酸化食品HACCP法規(guī)，請詳見美國FDA酸化食品HACCP法規(guī)第113和114部分匯總
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編輯：foodfagui