Philadelphia Department of
#4 ESTABLISH PROCEDURES TO MONITOR CCPS to indicate that the hazard is under control. This requires use of tools such as a thermometer to make Observations and Measurements. This should be done for all food/menu items handled in the establishment. Observation and measurements should be documented to provide a record that the procedures used for the handling or preparation of food meets food safety requirements. Common measurements may include:
This step will identify loss of food safety control: What, How, When, Who
CORRECTIVE ACTION TO BE TAKEN WHEN MONITORING SHOWS THAT A CRITICAL
LIMIT HAD BEEN EXCEEDED. This
step is important to help all employees know what needs to be done
when a food safety problem occurs. A written corrective action plan
will identify the different options for handling a particular problem
and how to change the process to make sure food is handled safely and
that the CCP has been brought under control.
EFFECTIVE RECORD KEEPING SYSTEMS THAT DOCUMENT THE HACCP SYSTEM Records that may be
included are noted below:
PRINCIPLE #7: ESTABLISH PROCEDURES TO VERIFY THAT THE HACCP SYSTEM IS WORKING
Scientific or technical verification that the critical limits and CCPs are satisfactory. Verification ensures that the facility’s HACCP plan is functioning effectively. Documented periodic revalidation, independent audits or other verification procedures.