Chapter 8 - Florida Sea Grant

March 20, 2018 | Author: Anonymous | Category: N/A
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Chapter 8 Principle 4: Critical Control Point Monitoring

Seafood HACCP Alliance for Training and Education

In this chapter, you will learn: • • • •

Definition of monitoring, Purpose of monitoring, Design of a monitoring system, Methods and equipment for monitoring critical limits.

Seafood HACCP Alliance for Training and Education

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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

Seafood HACCP Alliance for Training and Education

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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)

Seafood HACCP Alliance for Training and Education

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Elements of Monitoring • • • •

What will be monitored? How will monitoring be performed? What is the frequency of monitoring? Who will conduct the monitoring?

Seafood HACCP Alliance for Training and Education

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

Seafood HACCP Alliance for Training and Education

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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.

Seafood HACCP Alliance for Training and Education

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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.

Seafood HACCP Alliance for Training and Education

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

Seafood HACCP Alliance for Training and Education

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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

Seafood HACCP Alliance for Training and Education

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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

Seafood HACCP Alliance for Training and Education

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Examples of monitoring equipment could include: • • • •

thermometers recorder charts clocks pH meters

• • • •

water activity meters data loggers metal detectors salometer

Seafood HACCP Alliance for Training and Education

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HACCP Plan Form - Go to page 113.

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