The person-in-charge shall ensure that all required records: Be kept as original records, true copies, or electronic records; Identify the name and location of the food processing plant; Contain the time and date the activity was performed and documented; Include the signature or initials of the individual performing and documenting the activity; Contain actual values and observations obtained during monitoring and verification activities; Be accurate, indelible, and legible; Be created concurrently with performance of the activity documented; Be as detailed as necessary to provide a history of work performed; Identify the product and lot code if applicable; Are original or accurate reproductions of the original and are retained at the plant or facility for at least 2 years after the date they were prepared; and Are made available to an authorized representative of the Department for official review and reproduction upon oral or written request.