1. Chapter 8 Critical Control Point Monitoring

2. Objective In this module, you will learn: u How monitoring is defined u Why monitoring is needed u How to design a monitoring system u What methods and equipment are used for monitoring critical limits u How often monitoring should be performed u Who should monitor

3. Principle 4 u Establish CCP monitoring procedures

4. Monitor u To conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification

5. Purpose of Monitoring u To track the operation of the process and enable the identification of trends toward a critical limit that may trigger process adjustments u To identify when there is loss of control (a deviation occurs at a CCP), and u To provide written documentation of the process control system

6. HACCP Plan Form: Monitoring 1. CCP 2. Hazard 3. Critical Limits What How Frequency Who Monitoring 4.5.6.9. Verification 8. Corrective Action(s) 10. Records 7.

7. Monitoring u What: Usually a measurement or observation to assess if the CCP is operating within the critical limit u How: Usually physical or chemical measurements (for quantitative critical limits) or observations (for qualitative critical limits). Needs to be real-time and accurate. u When (frequency): Can be continuous or intermittent u Who: Someone trained to perform the specific monitoring activity

8. What will be Monitored? u Measuring a characteristic of a product or process to determine compliance with a critical limit –Cold-storage temperature –pH of an acidifying ingredient –Line speed

9. What will be Monitored? u Observing if a preventive measure at a CCP is being performed –Checking a vendor’s certificate –Checking shellfish tags for harvest area

10. How Critical Limits and Preventive Measures will be Monitored u Must provide rapid results –Microbiological testing is seldom effective u Physical and chemical measurements are preferred monitoring methods –Time and temperature –Water activity –Acidity (pH) –Sensory examination

11. How Critical Limits and Preventive Measures will be Monitored u Examples of monitoring equipment –Thermometers –Clocks –pH meters –Water activity meters –Chemical analytical equipment

12. Monitoring Frequency u Continuous u Noncontinuous

13. Continuous Monitoring u Continuous monitoring is preferred u Continuous monitoring procedures: –Temperature recording chart –Metal detector –Dud detector u Continuous records need to be observed periodically

14. Noncontinuous Monitoring u Noncontinuous monitoring must be used when continuous monitoring is not possible u Frequency of noncontinuous monitoring –How much does the process normally vary? –How close are normal values to the critical limit? –How much product is the processor prepared to risk if the critical limit is exceeded?

15. Noncontinuous Monitoring u Examples of noncontinuous monitoring: –Temperature checks of batter on a breading line at specified intervals –Routine, daily checks for properly iced fish –Periodic sensory examination for decomposition in histamine-forming seafood

16. Who will Monitor? u Monitors can be: –Line personnel –Equipment operators –Supervisors –Maintenance personnel –Quality-assurance personnel

17. Who will Monitor? u Those responsible for monitoring should: –Be trained in 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 infractions so that immediate corrective actions can be taken

18. HACCP Plan Form: IQF Shrimp u Pages 88-89