HACCP | Module 11 | Monitoring
Автор: Dave Summers
Загружено: 2025-05-27
Просмотров: 9
HACCP | Module 11 |Monitoring
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Monitoring
The planned observations and measurements of control
parameters to confirm the process is under control and
critical limits are not exceeded.
Monitoring is required to:
Confirm that a CCP is under control
Ensure target levels are not breached. This enables
action to be taken when a trend towards a loss of
control is identified
Identify deviations and trigger corrective actions
Provide records:
For verification
To identify reasons for complaints
For due diligence
Monitoring must permit rapid detection and correction
Monitoring may be manual or automatic, continuous or at
set frequencies
Frequency of monitoring must be relevant to the
process and the product throughout.The corrective
action to be taken will also determine frequency.
Continuous on-line (automatic) is preferable e.g.
thermographs.
Must ensure samples are statistically representative
Accuracy essential - staff trained to use equipment
Equipment must be calibrated as recommended by the
manufacturer.
Monitoring records must be checked by a
supervisor/manager - may be daily, weekly or monthly.
Types of monitoring
Usually physical or chemical
Audits
Visual inspection (premises, vehicle, practices)
Measuring e.g.temperature, pH, aw,times etc.
Competency checks
Organoleptic (smell, observation and touch)
Checking documentation/records
Audits
Premises, procedures, practices
Cleaning system/equipment
Electric fly killers
Checking records
Goods receipt book
Customer complaints
Temperature control/cooking
Date codes/stock rotation
Training/sickness
Cleaning schedules
Sampling/test results
Pest control book
Calibration of instruments
Maintenance/servicing
Inspection/audit forms
Monitoring of trends e.g. gradual increase in fridge
temperatures or increasing bacterial loading are most
useful to enable action to be taken to prevent a deviation.
Staff must be competent to deal with all potential
problems and the action they are authorised to take.
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