文档介绍：Chapter 8
Critical Control Point
Monitoring
Objective
In this module, you will learn:
How monitoring is defined
Why monitoring is needed
How to design a monitoring system
What methods and equipment are used for monitoring critical limits
How often monitoring should be performed
Who should monitor
Principle 4
P monitoring procedures
Monitor
To conduct a planned sequence of observations or measurements to assess whether P is under control and to produce an accurate record for future use in verification
Purpose of Monitoring
To track the operation of the process and enable the identification of trends toward a critical limit that may trigger process adjustments
To identify when there is loss of control (a deviation occurs at P), and
To provide written documentation of the process control system
P Plan Form: Monitoring
1.
CCP
2.
Hazard
3.
Critical
Limits
What How Frequency Who
Monitoring
4.
5.
6.
9.
Verification
8.
Corrective
Action(s)
10.
Records
7.
Monitoring
What: Usually a measurement or observation to assess if P is operating within the critical limit
How: Usually physical or chemical measurements (for quantitative critical limits) or observations (for qualitative critical limits). Needs to be real-time and accurate.
When (frequency): Can be continuous or intermittent
Who: Someone trained to perform the specific monitoring activity
What will be Monitored?
Measuring a characteristic of a product or process to pliance with a critical limit
Cold-storage temperature
pH of an acidifying ingredient
Line speed
What will be Monitored?
Observing if a preventive measure at P is being performed
Checking a vendor’s certificate
Checking shellfish tags for harvest area
How Critical Limits and Preventive Measures will be Monitored
Must provide rapid results
Microbiological testing is seldom effective
Physical and chemical measurements are preferred monitoring methods
Time and temperature
Water activity
Acidity (pH)
Sensory examination