Chapter 8 - Florida Sea Grant

Report
Chapter 8
Principle 4: Critical Control Point Monitoring
Seafood HACCP Alliance for Training and Education
In this chapter, you will learn:
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Definition of monitoring,
Purpose of monitoring,
Design of a monitoring system,
Methods and equipment for monitoring critical limits.
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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
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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)
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Elements of Monitoring
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What will be monitored?
How will monitoring be performed?
What is the frequency of monitoring?
Who will conduct the monitoring?
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What will be monitored?
A measurement or observation to assess if
the CCP is operating within the critical limit
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How will monitoring be performed?
• Measurements (quantitative critical
limits) or observations (qualitative critical
limits).
• Needs to be real-time and accurate.
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What is the frequency of monitoring?
• Monitoring frequency should be sufficient to ensure
that the critical limit is met.
• Monitoring frequency can be non-continuous or
continuous.
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Who will monitor?
Person(s) trained to perform the specific
monitoring activity and/or a continuous
monitoring device.
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Those responsible for monitoring a CCP
should:
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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
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Monitoring Examples:
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Time and temperature of process
Time and internal temperature combinations
Water activity (aw)
pH
Internal product temperature
Salt concentration in brine
Metal inclusion screening
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Examples of monitoring equipment could include:
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thermometers
recorder charts
clocks
pH meters
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water activity meters
data loggers
metal detectors
salometer
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HACCP Plan Form
- Go to page 113.
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