Monitoring critical control points – Step 9, Principle 4
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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.