HACCP plan documents such as cooking logs, invoices, and training records are part of which principle?

The correct choice emphasizes the importance of record keeping and documentation within a HACCP plan. This principle highlights the necessity of maintaining accurate and comprehensive records related to food safety processes. Cooking logs, invoices, and training records are crucial for tracking compliance with safety protocols, monitoring food temperatures, and ensuring that staff are properly trained in food handling practices.

Having detailed documentation serves multiple purposes: it provides evidence of adherence to safety procedures, facilitates traceability in case of food safety issues, and aids in the consistent application of the HACCP plan. Furthermore, effective record keeping supports continuous improvement by allowing operators to analyze past performances and make informed decisions to enhance their food safety practices.

The other options focus on different principles of HACCP. Establishing monitoring procedures entails setting up processes to regularly check that critical limits are being met. Establishing critical limits relates to defining the maximum or minimum limits at which a hazard must be controlled. Conducting a hazard analysis involves identifying and evaluating potential hazards that could threaten food safety. While each principle is important, the specific focus of the question is on the role of documentation in ensuring the effectiveness of the HACCP plan.