Traditional inspection is relatively resource-intensive and inefficient and is reactive rather than preventive compared to the HACCP approach for ensuring food safety. Regulatory agencies are challenged to find new approaches to food safety that enable them to become more focused and efficient and to minimize costs wherever possible. The advantages of HACCP-based inspections are becoming increasingly acknowledged by the regulatory community.
Monitoring is a plan which includes observations or measurements to assess whether the CCP is being met. It provides a record of the "flow of food" through the establishment. If monitoring indicates that the critical limits are not being met, then an action must be taken to bring the process back into control. The monitoring system should be easy to use and meet the needs of the food establishment, as well as the regulatory authority. It is important that the job of monitoring be assigned to a specific individual and they be trained on the monitoring technique.
This week, we look at HACCP Principle 4: Establish Monitoring/Inspection Requirements.
TTFN, Fred.
Quote of the week: "Fairy tales do not tell children that dragons exist. Children already know that dragons exist. Fairy tales tell children that dragons can be killed." - G.K. Chesterton (English writer whose prolific and diverse output included journalism, philosophy, poetry, biography and fantasy, well noted for his "Father Brown" stories, 1874 - 1936)
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