Chapter 8 Critical Control Point Monitoring. Objective In this module, you will learn: u How monitoring is defined u Why monitoring is needed u How to.

Slides:



Advertisements
Similar presentations
GOALS FOR TODAY Understand how to write a HACCP Plan
Advertisements

Seafood HACCP Alliance for Training and Education Chapter 11 Principle 7: Record-Keeping Procedures.
Current Thinking and Draft Directive on Foreign Material Contamination in HACCP, SSOP, and Prerequisite Programs Lee Puricelli Program Analyst RDDS, OPPD,
Chapter 12 The Seafood HACCP Regulation. Objective In this module, you will learn: u What are the requirements of the seafood HACCP regulation u How to.
Establish Verification Procedures (Task 11 / Principle 6)
INTRODUCTION TO HACCP 2204 Steven C Seideman
Biology 445 MICROORGANISMS IN FOOD Wednesday April 2, 2003 Dr. M. Cassidy.
Hazard Analysis and Critical Control Points
Introduction The main objective of the HACCP system is to provide a high degree (close to 100%) of assurance that a food ready to be consumed will be.
Good Hygiene Practices along the coffee chain Establish Corrective Actions (Task 10 / Principle 5) Module 4.10.
GOOD MANUFACTURING PRACTICES Training about our Food Safety Plan
Chapter 10 Verification Procedures. Objective In this module, you will learn: u How to define verification u What functions are part of HACCP plan verification.
(H.L.) HAZARD ANALYSIS CRITICAL CONTROL POINTS
Hazard Analysis Critical Control Point (HACCP)
Hazard Analysis and Critical Control Points – A Primer Mark D. Sobsey Envr Spring, 2009.
Food Safety Management Systems
Establish Documentation and Record Keeping (Task 12 / Principle 7)
Seafood HACCP Alliance for Training and Education Chapter 7 Principle 3: Establish Critical Limits.

Keeping Food Safe Chapter Two Part Four – Food Safety Management Systems.
Codex Guidelines for the Application of HACCP
Seafood HACCP Alliance for Training and Education Chapter 10 Principle 6: Establish Verification Procedures.
HACCP Training Guide
© 2009 Michigan State University licensed under CC-BY-SA, original at Corrective Action.
Future Editions This manual, future additions and the latest updates are available at the following website:
8-2 Food Safety Management Systems Food safety management system: Group of practices and procedures intended to prevent foodborne illness Actively controls.
© 2011 Michigan State University and United Nations Industrial Development Organization, original at CC-BY-SA HACCP Principle.
The Safe Food Handler H.A.C.C.P. Test Review FD2.05 FC 4.05.
Chapter 11 Record-Keeping Procedures. Objective In this module, you will learn: u What kinds of records are needed in a HACCP system u When to record.
ERASTUS K. KANG’ETHE UNIVERSITY OF NAIROBI 1 FOOD SAFETY.
9 - 2 Hazard Analysis Critical Control Point 9 - The HACCP Philosophy 3 Prevented Eliminated Reduced to safe levels If significant biological, chemical,
Chapter 9 Food Safety Management Systems. 9-2 HACCP: Approach The HACCP Approach HACCP is based on identifying significant biological, chemical, or physical.
Hazards Identification and Risk Assessment
Annex I: Methods & Tools prepared by some members of the ICH Q9 EWG for example only; not an official policy/guidance July 2006, slide 1 ICH Q9 QUALITY.
Good Hygiene Practices along the coffee chain Establish a Monitoring System for each CCP (Task 9 / Principle 4) Module 4.9.
© 2011 Michigan State University and United Nations Industrial Development Organization, original at CC-BY-SA HACCP Principle.
Implementation into Child Nutrition Programs
Food safety Training Course Co-financiado:. Thermopar Bimetallic thermometer Digital Infra-red.
8-2 Service Objectives: Food safety management systems Active managerial control Hazard Analysis Critical Control point (HACCP)
What is HACCP?  HACCP is a food safety management system to prevent food borne illness.  Manager can find out where a Biological, physical or chemical.
HACCP Basic Course HACCPEuropa.com © 2010.
HACCP Instructor Notes
HACCP (pronounced hassip) HAZARD ANALYSIS and CRITICAL CONTROL POINT.
Seafood HACCP Alliance for Training and Education Chapter 8 Principle 4: Critical Control Point Monitoring.
Chapter 9 Corrective Actions. Objective In this module, you will learn: u The definition of corrective actions u Procedures for corrective action, and.
Significant Principles of HACCP Certification. Principles of HACCP National Advisory Committee develops the seven principles for the HACCP. It serves.
Hazard analysis and critical control point (HACCP)
+ HACCP Plan Section Flow of Food Path that food takes in an operations from start to finish. Purchasing Receiving Storing Preparing Cooking Holding.
© Food – a fact of life 2009 Hazard Analysis Critical Control Point (HACCP) HACCP is a system which looks for and prevents potential problems before they.
Warm-Up In your journal, write a minimum, 5 sentence paragraph that describes what you just watched in the video.
Establish Critical Limits
Chapter 10 Verification Procedures.
Food Safety Program Based on HACCP Principles by Ramadan Badran
Application of Hazard Analysis and Critical Control Point (HACCP)
Author: Nurul Azyyati Sabri
The Seafood HACCP Regulation
Critical Control Points
Hazard Analysis Critical Control Point (HACCP).
The Risk Assessment in the Food Industry
Chapter 11 Record-Keeping Procedures.
Hazard Analysis Critical Control Point (HACCP)
A Road Map to Food Safety
Chapter 10 Verification Procedures.
Chapter 4: Food Hazard Analysis
The Hazard Analysis Critical Control Point
تحليل المخاطر و نقاط التحكم الحرجة (هاسب)
The Hazard Analysis Critical Control Point
H A C C P HAZARD ANALYSIS CRITICAL CONTROL POINTS 1 December 2018
HACCP HAZARD ANALYSIS CRITICAL CONTROL POINTS
Hazard Analysis Critical Control Point (HACCP)
Presentation transcript:

Chapter 8 Critical Control Point Monitoring

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

Principle 4 u Establish CCP monitoring procedures

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

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

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

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

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

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

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

Monitoring Frequency u Continuous u Noncontinuous

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

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?

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

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

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

HACCP Plan Form: IQF Shrimp u Pages 88-89