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.

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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 Chapter 8 / 2 Seafood HACCP Alliance for Training and Education

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 Chapter 8 / 3

Elements of Monitoring • What will be monitored?

• How will monitoring be performed?

• What is the frequency of monitoring?

• Who will conduct the monitoring?

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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 Chapter 8 / 5

How will monitoring be performed? • Measurements (quantitative critical limits) or observations (qualitative critical limits). • Needs to be real-time and accurate.

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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.

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Who will monitor?

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

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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 Chapter 8 / 9

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 Seafood HACCP Alliance for Training and Education Chapter 8 / 10

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 Chapter 8 / 11

HACCP Plan Form - Go to page 113.

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