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Chapter 8

Chapter 8. Principle 4: Critical Control Point Monitoring. In this chapter, you will learn: • Definition of monitoring, • Purpose of monitoring, • Design of a monitoring system, • Methods and equipment for monitoring critical limits. Definition:

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Chapter 8

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  1. Chapter 8 Principle 4: Critical Control Point Monitoring

  2. In this chapter, you will learn: • Definition of monitoring, • Purpose of monitoring, • Design of a monitoring system, • Methods and equipment for monitoring critical limits.

  3. Definition: Monitoring: A planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record to demonstrate that critical limits have been met

  4. Purpose of Monitoring: • To ensure that a critical limit is met, • To provide documentation that critical limits have been met, • To identify when there is loss of control (a deviation occurs at a CCP)

  5. Elements of Monitoring • What will be monitored? • How will monitoring be performed? • What is the frequency of monitoring? • Who will conduct the monitoring?

  6. What will be monitored? A measurement or observation to assess if the CCP is operating within the critical limit

  7. How will monitoring be performed? • Measurements (quantitative critical limits) or observations (qualitative critical limits). • Needs to be real-time and accurate.

  8. What is the frequency of monitoring? • Monitoring frequency should be sufficient to ensure that the critical limit is met. • Monitoring frequency can be non-continuousor continuous.

  9. Who will monitor? Person(s) trained to perform the specific monitoring activity and/or a continuous monitoring device.

  10. Those responsible for monitoring a CCP should: • Be trained in the CCP monitoring techniques. • Fully understand the importance of CCP monitoring. • Have ready access to the monitoring activity. • Accurately report each monitoring activity. • Immediately report critical limit deviations

  11. Monitoring Examples: • Time and temperature of process • Time and internal temperature combinations • Water activity (aw) • pH • Internal product temperature • Salt concentration in brine • Metal inclusion screening

  12. • thermometers • recorder charts • clocks • pH meters • water activity meters • data loggers • metal detectors • salometer Examples of monitoring equipment could include:

  13. HACCP Plan Form - Go to page 113.

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