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9. Step 9: Setting up a monitoring system
A monitoring system is a formalized set of observations and/or measures used to monitor the correct implementation of critical CCP control measures (in relation to critical limits) and/or supporting safety measures linked to points of attention. This system can detect an uncontrolled production situation and provide assurance of product safety.
For each CCP and other point of attention, the HACCP team describes the means and methods for carrying out observations and measurements to ensure control. This means choosing monitoring methods, materials and procedures. This choice should involve asking the question of the validity of the measurements made, and setting up a metrological plan. In particular, procedures for calibrating, checking and maintaining the equipment used must be available. In theory, measurements should be...
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Step 9: Setting up a monitoring system
Step 10: Identify corrective actions
Bibliography
Websites
Tool sheets for drafters of guides to good hygienic practice https://www.anses.fr
Standards and norms
- Hygiène des aliments. Glossaire français-anglais - NF V 01-002 - 09-08
- Hygiène des aliments. Place de l'HACCP et application de ses principes pour la maîtrise de la sécurité des aliments et des aliments pour animaux - NF V 01-006 - 08-08
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJEC, 1 er February 2002).
Regulation (EC) no. 852/2004 of the European Parliament and of the...
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