ESTABLISH MONITORING PROCEDURES FOR EACH CCP

ESTABLISH MONITORING PROCEDURES FOR EACH CCP (HACCP PRINCIPLE 4)
 

For each of the CCPs that have been determined, the HACCP team must establish the monitoring procedures which will be used to monitor or measure the parameters at the CCP to determine whether the critical limits are being respected. Monitoring can also reveal whether a trend toward loss of control at the CCP is developing so that appropriate action can be taken to prevent loss of control before it actually occurs.

It is essential that the monitoring procedures be reliable; if the monitoring procedure involves a measurement, the reliability of the method used should be known. Visual inspection and physical and chemical measurements are frequently used as monitoring procedures. In some situations microbiological analysis may be required; however, this should only be the case if no other appropriate monitoring procedure is available.

The monitoring procedures must address the following points:

• The reliability of the method; in some situations Official Methods or Reference Methods may be required (e.g.; when some chemical or microbiological methods are used)

• The sampling and sample handling techniques, if applicable

• Whether the method is appropriate for monitoring, in some situations continuous monitoring may be required

• The frequency at which the monitoring is done, if the monitoring is not continuous

• The skill and training of personnel responsible for the monitoring activities

• The equipment used in the monitoring procedure; any equipment used for monitoring must be maintained and calibrated, if required (this is also covered in the HACCP prerequisite programs)

The monitoring procedures should be adequately documented to ensure that these points are addressed. In addition, a record must be generated whenever a monitoring procedure is performed; this record shows that the monitoring was done as required, the person who performed the monitoring,and the actual results of the monitoring. The monitoring record is an essential part of an operating HACCP plan for a product since it is the evidence for whether or not the critical limits were respected.

NACMCF Critical Control Point Decision Tree

Question 1: Does this step involve a hazard of sufficient likelihood of occurrence and severity to warrant its control?

(a) If the answer is Yes, go to Question 2

(b) If the answer is No, this step is not a CCP; proceed to the next step of the process.

Question 2: Does a control measure for the hazard exist at this step?

(a) If the answer is Yes, go to Question 3

(b) If the answer is No, is control at this step necessary for the safety  of the product?

(i) If the answer is Yes, modify the step, the process or product, and return to start of Question 2

(ii) If the answer is No, this step is not a CCP; proceed to the next step of the process.

Question 3: Is control at this step necessary to prevent, eliminate or reduce the risk of the hazard to consumers?

(a) If the answer is Yes, this step is a CCP; proceed to the next step  in the process.

(b) If the answer is No, this step is not a CCP; proceed to the next  step in the process.

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