Develop HACCP Plan for Food: Monitoring Procedures
The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products.
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It is based on a common sense application of technical and scientific principles to a food production process. The most basic concept underlying HACCP is that of prevention. The food processor/handler should have sufficient information concerning the food and the related procedures they are using, so they will be able to identify where a food safety problem may occur and how it will occur.
Monitoring involves a series of observations and/or measurements that are used to make sure a CCP is under control. The HACCP team can think of monitoring activities as the checks-and-balances for each CCP. When someone monitors, they are “checking to see” that the critical limits are being met. Use the Develop HACCP Plan for Food: Monitoring Procedures mobile app in the development of your HACCP plan. The information in the app is the “Who, What, When and How” of monitoring.
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