Principle #4. Establish Procedures to Monitor CCPs.

MANUAL OF NAVAL PREVENTIVE MEDICINE

available chlorine, preservatives, or sensory information such as texture,

aroma, and visual appearance.

(a) Incorporate control procedures into the written recipes,

for example:

1 Process Step: Hamburger Patty Cooking - Minimum internal

temperature of patty: 155F; Time: Minimum 15 Sec.;

Oven Temperature:______ F; Patty thickness: _____ in inches; Patty

composition: 100% beef.

(b) Enforce employee hand washing and hygiene practices.

symptoms of diarrhea and vomiting.

(d) Enforce proper cleaning and use of sanitizer solutions.

(2) Critical Limits must be measurable or observable. The more

specific a CL is, the easier it is to monitor. Avoid terms like thoroughly

heated, cool rapidly, serve hot. If there is a measurable limit, specify

it.

d. Principle #4:

Establish Procedures to Monitor CCPs.

(1) Monitoring does not have to be elaborate. It can include

checking the temperature of food on a serving line, or taking the

temperature of foods being cooled.

(2) Monitoring is a planned sequence of observations or

measurements to assess whether a CCP is under control and to produce an

accurate record for future use in verification. Examples of measurements

for monitoring include:

(a) Visual observations

(b) Temperature

(d) pH

(e) Moisture level

(3) Assignment of the responsibility for monitoring is an important

consideration for each CCP. The person responsible for monitoring must

also report a process or product that does not

meet critical limits so that immediate corrective action can be taken. For

example: