Training and education of staff based on the hACCP plan and on work instructions indicating what, how, when and who should do what; Allocation of responsibility for decisions on corrective actions and disposition actions Review of the HACCP plan In addition to the verification procedures outlined above it is necessary to have a system in place that will automatically initiate a review of the hacCp plan prior to any changes which may affect the safety of the product, including the following. change in raw material or product formulation; hange in processing system c) change in factory layout or environment: change in packaging, storage or distribution system e) hange in cleaning and disinfection programme change in staff and/or responsibilities anticipated change in consumer use and receipt of information indicating a health risk associated with the product. Data arising from HACCP reviews must be documented and form part of the HACCP record-keeping system. Any changes arising from a HACCP review must be fully incorporated into the HACCP plan. This is because these changes may mean that certain CCPs control measures or specified critical limits or target levels may have to be changed and/or additional CCP or control measures may have to be put in place It is essential for a user to be sure that accurate up-to-date information is available from the records Additionally, senior management will quite properly expect that resources used to establish HACCP are no wasted and that record-keeping and documentation reflect the actual operation of the process. A system of management for the maintenance of the HACCP record-keeping system is, therefore, required and its proper operation is essentiald. Training and education of staff based on the HACCP plan and on work instructions indicating what, how, when and who should do what; e. Allocation of responsibility for decisions on corrective actions and disposition actions. 14. Review of the HACCP plan In addition to the verification procedures outlined above it is necessary to have a system in place that will automatically initiate a review of the HACCP plan prior to any changes which may affect the safety of the product, including the following: a) change in raw material or product formulation; b) change in processing system; c) change in factory layout or environment; d) change in packaging, storage or distribution system ; e) change in cleaning and disinfection programme; f) change in staff and/or responsibilities; g) anticipated change in consumer use and receipt of information indicating a health risk associated with the product. Data arising from HACCP reviews must be documented and form part of the HACCP record-keeping system. Any changes arising from a HACCP review must be fully incorporated into the HACCP plan. This is because these changes may mean that certain CCPs control measures or specified critical limits or target levels may have to be changed and/or additional CCP or control measures may have to be put in place. It is essential for a user to be sure that accurate up-to-date information is available from the records. Additionally, senior management will quite properly expect that resources used to establish HACCP are not wasted and that record-keeping and documentation reflect the actual operation of the process. A system of management for the maintenance of the HACCP record-keeping system is, therefore, required and its proper operation is essential