Philadelphia Department of Public Health    
Office of Food Protection

 HACCP Summary

#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:

Visual observations Temperature Time pH Aw

This step will identify loss of food safety control: What, How, When, Who

#5            ESTABLISH 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.

#6            ESTABLISH EFFECTIVE RECORD KEEPING SYSTEMS THAT DOCUMENT THE HACCP SYSTEM   Records that may be included are noted below:

Ingredients
            Supplier certification documenting compliance with establishment’s specifications.
            Establishment audit records verifying supplier compliance.
            Storage temperature record for temperature sensitive ingredients.
            Storage time records of limited shelf-life ingredients.
Preparation
            Records from all monitored CCP’s.
            Records verifying the continued adequacy of the food handling procedures.
Packaging
            Records indication compliance with the specification of packaging materials.
            Records indication compliance with sealing specifications.
Finished Product
            Sufficient data and records to establish the efficacy of barriers in maintaining product safety.
           
Sufficient data and records establishing the safe shelf-life of the product: if age of product can effect safety.
            Documentation of the adequacy of the HACCP procedures from an authority knowledgeable of the hazards involved and necessary controls.
Storage and Distribution
            Temperature records.
            Records showing no product shipped after shelf life date on temperature-sensitive products.
Deviation and Corrective action
            Validation records, records that indicate revision of the HACCP plan due to observed deviations ad changes in ingredients, formulation, preparation packaging; and distribution control; as needed.
Employee training.
            Records indicating that food employees responsible for implementation of the HACCP plan and understand the hazards, controls and the procedures.

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.