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Monitoring Critical Control Points

Learning objectives

  • Identify what should be monitored.
  • Identify the methods and equipment used for monitoring.
  • Identify how often monitoring should be conducted.
  • Identify who should perform the monitoring.
  • 10 minutes
Course Outline
  • Introduction
  • What To Monitor
  • How To Monitor
  • When To Monitor
  • Who Should Monitor
  • HACCP; A Systematic Approach to Food Safety
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 123 (FDA) Fish and Fishery Products
  • 21 CFR 120 (FDA) Juice Products
  • 9 CFR 417 (USDA/FSIS) Meat and Poultry Products
  • 21 CFR 110 (FDA) Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food
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