Biomedical Engineering Reference
In-Depth Information
8.2.4
Monitoring Procedures (For Each CCP)
Monitoring is necessary to ensure that CCPs are met and within critical limits (e.g.,
the internal temperature of each batch of product that is being cooked or reheated is
taken and recorded; the internal temperature of product that is held or display hot is
taken and recorded at a set frequency).
Monitoring may also apply to CPs (e.g., the temperature of refrigerated or frozen
product is taken and recorded at an established frequency; the concentration of sani-
tizer solution is taken and recorded at a set frequency).
8.2.5
Establishment of Corrective Actions
(For Use When Deviations Occur)
In conjunction with the development of SOPs and monitoring, it is imperative that
corrective actions be established for each CCP. Corrective actions are to be taken
and recorded when a deviation occurs (e.g., when the internal temperature of a prod-
uct that is being cooked or reheated is taken and has not reached the critical limit,
the product is cooked/reheated to the appropriate end temperature and if appropriate
held at that temperature for the appropriate time; when the internal temperature of a
product held or displayed hot falls below 60°C it is discarded).
Corrective actions should also be established for CPs (e.g., corrective actions to
be taken when a refrigerated product is found to be above 4°C; when sanitizer
strength is too high or too low).
8.2.6
Establishment of Verifi cation Procedures
Verifi cation procedures are established to ensure that procedures are effective and
that monitoring and corrective actions are performed as per company SOPs (i.e., for
CCPs critical limits are met and deviations are acted on; for CPs limits are met and
deviations are acted on). Verifi cation is performed by someone other than the
person(s) who is/are performing the monitoring process (e.g., department employee
responsible for cooking monitors and records internal product temperature along
with any necessary corrective action(s) and the department manager verifi es that
this has been done correctly by the employee).
8.2.7
Record Keeping
Records are maintained as proof that applicable limits have been met, whether for
CCPs or CPs, and that corrective actions have been taken when appropriate, as per
company SOPs.
