Seafood HACCP Alliance for Training and Education Chapter 8 Principle 4: Critical Control Point Monitoring

Seafood HACCP Alliance for Training and Education Chapter 8 / 1 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 Chapter 8 / 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 2

Seafood HACCP Alliance for Training and Education Chapter 8 / 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) 3

Seafood HACCP Alliance for Training and Education Chapter 8 / Elements of Monitoring What will be monitored? How will monitoring be performed? What is the frequency of monitoring? Who will conduct the monitoring? 4

Seafood HACCP Alliance for Training and Education Chapter 8 / What will be monitored? A measurement or observation to assess if the CCP is operating within the critical limit 5

Seafood HACCP Alliance for Training and Education Chapter 8 / How will monitoring be performed? Measurements (quantitative critical limits) or observations (qualitative critical limits). Needs to be real-time and accurate. 6

Seafood HACCP Alliance for Training and Education Chapter 8 / 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. 7

Seafood HACCP Alliance for Training and Education Chapter 8 / Who will monitor? Person(s) trained to perform the specific monitoring activity and/or a continuous monitoring device. 8

Seafood HACCP Alliance for Training and Education Chapter 8 / 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 9

Seafood HACCP Alliance for Training and Education Chapter 8 / Monitoring Examples: Time and temperature of process Time and internal temperature combinations Water activity (a w ) pH Internal product temperature Salt concentration in brine Metal inclusion screening 10

Seafood HACCP Alliance for Training and Education Chapter 8 / thermometers recorder charts clocks pH meters water activity meters data loggers metal detectors salometer 11 Examples of monitoring equipment could include:

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