The concept of corrective & preventive actions is the same for any management system. But again remember that HACCP is a program and not a standard, it would be better to take a look into the 7 principles of HACCP to understand more the requirements.
I would agree that the concepts are the same but the use of corrective actions as defined by HACCP and ISO 22000 are different than ISO 9000.
HACCP (and Section 7 of ISO 22000 which deals with HACCP) require "predetermined" corrections any time a Critical Limit is violated. An example would be the use of Metal Detection as a Critical Control Point. Say the critical limit is set at 2 mm and the detector is set to reject product with metal larger than 2 mm. A predetermined plan or "Corrective Action" must be established for what to do if the detector goes off. Do you shut down all processes, do you put everything on hold that has been run, do you look at the product that was rejected and determine where it came from, do you do a combination of these. Some people will not stop the process for one failure, particularly if they know the detector is working and will continue to reject bad product. However, most of them will have a limit that says, if there are multiple hits in a certain time frame then there is a risk of things being missed so the previous questions apply.
In the end there is corrective action (from the ISO 9001 viewpoint) taken to stop the issue from recurring and possibly preventive action in other areas but the initial corrective action for HACCP is not the same.
To the initial question on document control, the basic guidelines are the same for ISO 9001 and ISO 22000. We have both and use the same basic SOPs for each. HACCP does not state anything specific on document control but if you are looking at being HACCP certified or going to ISO 22000 you will need to show control of documents so the basic ISO principles on document control are a good base.
As mentioned, consult regulatory and customer guidelines for records retention but the shelf life plus one year that was mentioned is a good starting point. I disagree with the "10 year" statement unless your product has long enough of a shelf life to warrant it.