By Peter Wareing
ISBN-10: 1905224974
ISBN-13: 9781905224975
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Extra resources for HACCP: A Toolkit for Implementation
Sample text
Measurement methods for use at CCPs must be clearly documented and validated, with due consideration for the calibration requirements of the equipment used for the tests. 5. Staff must be fully trained in all monitoring procedures, including the care of the equipment used. 6. When target values are used, these must be clearly identified. 7. The positioning of monitoring in the process must be carefully considered. Measuring points are usually at the most likely point of infringement: cool spot in an oven, warm spot in a refrigerator, or after the addition of a critical ingredient.
Note that this is also a requirement of Issue 5 of the British Retail Consortium (BRC) Global Standard for Food Safety. Some other examples of flow diagrams are given in Chapter 13. 5 Stage 5 – On-site verification of the flow diagram It is essential that the flow diagram matches the process that is actually carried out. To do this, the HACCP team must observe the operation at all stages of manufacture, from start up to shut down, across shift patterns, by ‘walking the line’. It is critical to observe production during all production shifts, including weekend and night shifts.
Question 3 is really asking if the product could become contaminated with chemical, physical or biological hazards, or if growth of a pathogen could occur if controls fail at this point. If the answer is no, move on to the next step or hazard (control is not necessary here). If yes, go to Question 4. 5 Question 4. qxd 07/04/2010 14:29 Page 44 HACCP: A Toolkit for Implementation the hazard to an acceptable level? This question follows on from Question 3 in that if we identify a contamination risk there we then need to see if a subsequent step can bring it under control.
HACCP: A Toolkit for Implementation by Peter Wareing
by James
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