HACCP - Seven steps (4- 7)

HACCP Step#4: Establish Monitoring Procedures

Monitoring systems are a planned sequence of measurements used to demonstrate that a CCP is under control. They determine whether a product is “​ (a)   ” or “​ (b)   ”. 

The monitoring process is done through the records which the ​ (c)   will need to fill out on a daily basis. 

This process will help with the control of the ​ (d)   diseases which contribute to food poisoning.

• safe
• unsafe
• Food Safety supervisor
• foodborne

HACCP Step#4: Establish Monitoring Procedures sushi example 

Food is checked by the ​ (a)  

Food can be deemed safe or ​ (b)  

Monitoring could include ​ (c)   or pH checks of the sushi to see if it is safe for ​ (d)   consumption

Another example is checking the refrigerator every ​ (e)   to ensure the temperature is within range

• food safety supervisor
• unsafe
• temperature
• human
• hour

HACCP Step#5: Identify Corrective Actions

Fresh seafood has been delivered and the truck is at 12 degrees

The Corrective Actions for this is

• Refrigerate immediately

• Send back to supplier and ask for a credit note

• Throw it out and order more

• Turn the temperature of the truck down to 5 degrees

HACCP Step#5: Identify Corrective Actions

Cheese has been left on the bench for an hour

The Corrective Actions for this is

• Throw it out

• Refrigerate immediately

• Use it immediately

• Consume it

HACCP Step#5: Identify Corrective Actions

Chicken internal temperature has hit 60 degrees

The Corrective Actions for this is

• Throw it out

• Serve it as it above the danger zone

• Continue to reheat to 74 degrees for 30 seconds

• Refrigerate straight away

HACCP Step#5: Identify Corrective Actions

Chicken sandwiches have been sitting in the display window for 4.5 hours

The Corrective Actions for this is

• Throw out

• Serve it immediately

• Use it as a staff meal

• Repackage it with a new date and time stamp

HACCP Step#6:Establish verification procedures - examples 

1. Collecting ​ (a)   including holding ​ (b)   throughout the service period.

2. ​ ​ (c)   staff to ensure all understand food handling procedures . 

​ External audits on ​ (d)   to verify that raw materials meet expected criteri. Ensuring the suppliers have their own ​ (e)   plan.

• data
• temperature
• Training
• suppliers
• HACCP

HACCP Step#7: Establish Procedures for Record Keeping & Documentation

The HACCP system requires the preparation and maintenance of a ​ (a)   HACCP plan together with other ​ (b)   . 

This must records obtained while performing ​ (c)   activities, whenever a corrective action is taken

Some examples include

List of hazards and details of the hazard analysis

CCP determination

Critical limit determination

Training needs analysis

Procedures – e.g. standard operating procedures, corrective action procedure

Staff ​ (d)   minutes 

Daily records (glass and brittle plastic check)

Visual ​ (e)   reports

• written
• documentation
• monitoring
• meeting
• inspection

In your own words, describe HACCP