Monitoring Point Limits What How Who Critical Control Hazard(s) Critical Corrective Actions Activities Verification Procedures (CCP) CCP#1 Check and 72°C sign-off on HTST for Every 2 Pasteurizer continuous 15 hours Operator chart sec. (o C) recorder However the recording of the actual data take another form. An example for the pH and temperature monitoring of batches of basil pesto: Basil Pesto CCP checks Date / pH Temperature Visual Corrective Checked Time number Check Action by (CL: less (CL: 0oC to 5oC) than 4.1) 29/3/13 3088 - 1 3.89 4 o C ok na Bob 2:29 pm 29/3/13 3088 -2 3.95 4 o C No none Sarah G foreign 2:45 pm bodies The plan is dependant upon clearly defined, reliable CLs and monitoring techniques for each CCP. All employees must be fully aware of the identification, definition, and importance of CLs and associated monitoring procedures. 4. Hand washing Personnel should always wash their hands when personal cleanliness may affect food safety, for example: at the start of food handling activities; immediately after using the toilet; and after handling raw food or any contaminated material, where this could result in contamination of other food items; they should avoid handling ready-to-eat food, where appropriate.
Critical Control Point (CCP) Hazard(s) Critical Limits Monitoring Corrective Actions Verification Activities Procedures What How Who CCP#1 HTST 72°C for 15 sec. (o C) Check and sign-off on continuous chart recorder Every 2 hours Pasteurizer Operator However the recording of the actual data take another form. An example for the pH and temperature monitoring of batches of basil pesto: Basil Pesto CCP checks Date / Time number pH (CL: less than 4.1) Temperature (CL: 0oC to 5oC) Visual Check Corrective Action Checked by 29/3/13 2:29 pm 3088 - 1 3.89 4 o C ok na Bob 29/3/13 2:45 pm 3088 -2 3.95 4 o C No foreign bodies none Sarah G The plan is dependant upon clearly defined, reliable CLs and monitoring techniques for each CCP. All employees must be fully aware of the identification, definition, and importance of CLs and associated monitoring procedures. 4. Hand washing Personnel should always wash their hands when personal cleanliness may affect food safety, for example: at the start of food handling activities; immediately after using the toilet; and after handling raw food or any contaminated material, where this could result in contamination of other food items; they should avoid handling ready-to-eat food, where appropriate.
sample_self_learner_resource_food_safety.docx