IX.

ESTBLISH MONITORING SYSTEMS FOR EACH CCP

A monitoring system for each CCP is required to confirm that it is working within a set critical
limit, considerably reducing the chance of a dangerous product reaching the customer.
Monitoring is defined by Codex as "the act of executing a planned sequence of observations or
measurements of control parameters to determine whether a CCP is under control." Monitoring
operational limits provides a chance to respond before a deviation arises at a critical limit.
Recorded observations and measurements also provide recorded evidence to assist with
verification efforts and regulatory compliance.

Establishing monitoring system, we must distinguish between WHAT, HOW, FREQUENCY, and WHO
while monitoring. To create CCP monitoring, what must the activity achieve, and how will it do it?
Finally, it is necessary that the individuals in charge be aware about how they will manage food
preparation. The monitoring system is critical since these are the measures that must be made to avoid
and prevent various types of dangers that might cause adverse consequences to humans.
Process step CCP Hazard description Critical limits Monitoring Deviation
No. procedures procedures

. Can inspecting/ CCP Post-process Can manufacturer’s Continuous Can depalletizer

depalletizing 1B contamination specifications visual operator to remove
resulting from No defects monitoring any incorrect cans,
incorrect cans, by the cans with serious
damaged cans and depalletize defects and
serious defects r operator damaged cans and
to inform QC
Operator to hold
remainder of
pallets and QC to
investigate
CCP Harmful No HEM Continuous Can depalletizer
1P extraneous visual operator to remove
materials  (HEM), monitoring any cans with HEM
e.g. wood, glass, by the and to inform QC
metal fragments depalletize Operator to hold
r operator remainder of pallet
and QC to
investigate

20. Weighing CCP Overfilling Maximum fill weight On-line Line operator to
2B resulting in as specified in the check- adjust weight of
 underprocessing scheduled process weigher to ejected can
eject over- manually by
and adding or taking
underfilled away mushrooms
cans after
filling
22. Head spacing CCP3 Insufficient Minimum headspace Headspace Closing machine
B headspace as specified in the check done mechanic to adjust
resulting in scheduled process after headspaces and to
excessive internal closing on inform QC Operato
pressure and consecutiv r to hold and QC to
distorted seams e samples, investigate all
at least product run since
one from last satisfactory
each head, results
by seam
mechanic
at start-up
and every
hour

23. End CCP 4B Post-process Can Continuou Closing

feeding/closing/inspectin contaminatio manufacturer’ s visual machine
g n resulting s specifications monitorin operator to
from No serious g of ends remove any
damaged or problems by closing damaged
defective ends machine or defective
or improper operator ends and to
double seams inform. QC
Operator to
hold and
QC to
investigate
ends and
sealed cans
if necessary

Approved by: Date:

 (1.) (2.) (3.) (4.) (5.) (6.) (7.)

Critical Significant Critical

Control Hazards Control limit
Point for each
Control Monitoring
measure
Cooker Survival of •Cook at 135F WHAT HOW FREQUENCY WHO
bacterial for 3 minutes
pathogens to •Monitor the •Monitor •Quality control
achieve the •Cook cook cook time supervisor
minimum tempera temperature by timing the with the
temperature. ture with a movement continuous
continuous of the recording
•Cook for 10- temperature cooker who thermometer.
15 recorder. checks
to kill all the •Cook the dish. •Cook will
existing time •Monitor perform by
bacteria. cook time •Monitor if their chef or
•Refrigerate •Refrige by timing the the cooker.
in ration movement of vegetable is
34F to avoid the cooker in right •The cooker
withering and who check temperature or the chef
decay of the the dish. in because
vegetables. refrigerator. he/she will
•Monitor if To avoid the check the
the withering ingredients.
vegetable is and decay of
in right vegetable.
temperature
in
refrigerator.
To avoid
The withe-
ring and
decay of
vegetable.

Monitor by: Date:

X. ESTABLISH CORRECTION ACTION

Chowking is one of the most popular fast-food chain here in the Philippines that serve Chinese
food in the market; however, on 2015 chowking faced a problem with their kangkong dish. A family dine
on the chowking located in province and order kangkong in the menu and found a spider on it, this
incident should have been prevented if only they do the following such as; having a proper training on
their staffs. Chowking staffs has a huge responsibility on keeping the food before serving, if only the
staffs have a proper training, they will know how to prepare the food clean and safe.

Always wear a hair net during work hours especially when you are on the production areas,
wash your hand before and after operations, use aprons during in the production areas, sanitized your
hands frequently and the raw food must be in their proper places or storage to prevent contact of
bacteria's/dirt or other pests that can contaminate the food.

FOOD SUPPLY PURCHASING:

• Inspect the expiration and manufacturing dates and delivered product.

• Appointing food safety supervisor whenever there are new products being delivered to the
establishment and it is better to inspect the condition of the food.

FOOD MATERIAL SEGREGATION AND LABELING:

• Label all the chemical whether food related or not.

• Segregate raw and cook materials to avoid cross contamination.