Thumbnail Image

Monitoring critical control points – Step 9, Principle 4

Year of publication 2023

Place of publication Rome, Italy ;

Pages 20 p.

Author FAO

Publisher FAO ;

Product type Booklet

Series title FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety

Series number N/A

Synopsis (short abstract) Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to establish a monitoring system for each Critical control point (CCP) (Step 9 / Principle 5) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Critical control points are monitored through a scheduled measurement or observation of a CCP relative to its critical limits. The monitoring method and frequency should make it possible to detect any failures before they fall outside the established critical limits, so that affected products can be isolated and evaluated in a timely manner. Where possible, CCPs should be monitored continuously (e.g. temperature recording chart). For observable critical limits (e.g. pump settings) where continuous monitoring is not possible, the frequency of monitoring should be appropriate to the deviation and be sufficient to limit the amount of product affected by a deviation. The personnel monitoring CCPs should be properly trained for the task and be capable of addressing any deviations. The monitoring data and records should be reviewed and evaluated by a designated person with the knowledge and authority to carry out corrective actions when needed. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.

Additional resource materials to support the reader - Form 11

Cite this content as:

FAO. 2023. Monitoring critical control points – Step 9, Principle 4. FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety. Rome. 

https://doi.org/10.4060/cc6273en

Language English

Also available in:
No results found.

Related items

Showing items related by metadata.

  • Thumbnail Image
    Booklet
    Determine critical control points – Step 7, Principle 2 2023
    Also available in:
    No results found.
    Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document explains Critical control points (Step 7 / Principle 2) and how to identify them to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). A Critical control point (CCP) is a step at which control can be applied. It is essential to preventing or eliminating a food safety hazard or reducing it to an acceptable level. When trying to determine a CCP, it can be useful to use a decision tree. As part of the process of identifying CCPs, all operational process steps should be reviewed since some of them might be fully controlled by applying the prerequisite GHP programmes. Critical control points should be monitored and documented carefully to ensure that hazards can be effectively controlled. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.
  • Thumbnail Image
    Booklet
    Establish validated critical limits – Step 8, Principle 3 2023
    Also available in:
    No results found.
    Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to set and validate critical limits for each Critical control point (CCP) (Step 8 / Principle 3) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969).  Critical limits establish whether a CCP is in control, and can, therefore, be used to separate acceptable products from unacceptable ones. Critical limits should be measurable or observable and typically use minimum and/or maximum values or critical parameters, such as temperature, time, moisture level, pH, aw, conveyor belt speed, etc. Critical limits should be scientifically validated to ensure they are capable of controlling hazards to an acceptable level. In many cases, CCPs can be validated using available information and existing studies from credible sources. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.
  • Thumbnail Image
    Booklet
    Introduction to Hazard Analysis Critical Control Point (HACCP) 2023
    Also available in:
    No results found.
    This guidance document introduces the seven principles of Hazard analysis and critical control point (HACCP) according to the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969), and how to apply them using the 12 steps to enhance the control of significant hazards in a food business and ensure food safety. Hazard analysis and critical control point is an important part of food safety management. It is a globally recognized, systematic and science-based approach to food safety that addresses biological, chemical and physical hazards throughout the food chain from primary production to final consumption. The HACCP approach focuses on control measures for significant hazards rather than relying only on end-product inspection and testing. A food business should only implement HACCP once it has established solid prerequisite programmes of food safety management, as described in the sections on Good hygiene practices (GHP). Implementing HACCP may be challenging for some businesses. However, HACCP principles can be applied with flexibility in individual operations, and businesses may use external resources or adapt a generic HACCP plan to their specific circumstances. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex Alimentarius General Principles of Food Hygiene guidelines (CXC 1-1969). Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.
Show more

Users also downloaded

Showing related downloaded files

No results found.