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.
- Training Type: Interactive
- 10 minutes
Course Outline
- Introduction
- What To Monitor
- How To Monitor
- When To Monitor
- Who Should Monitor
Regulations
- 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