22.3.12

CCP Monitoring Records for HACCP

CCP Monitoring records form an important part of your HACCP food safety program. They are an essential record to support the application of HACCP Principles. CCP monitoring records are a written account to support that a CCP monitoring activity was undertaken. CCP Monitoring records are also the outcome of a scheduled observation or measurement of a CCP in relation to its critical limit.

CCP MonitoringDesigning CCP monitoring forms

The overall design on the monitoring form (which captures the information we need) can mean the difference to food handlers completing the form or not. Ensure that enough space is allocated for staff to write in critical information. If you form has a font size that is too small, it makes it very hard for staff to read.

Elements of a good CCP monitoring form

The following elements, or space for should be included on all CCP monitoring forms:
  • The date and day
  • The time the monitoring took place
  • The actual result (actual measurement or observation)
  • The name and signature of the person who completed the monitoring activity
  • The outcome of the monitoring (did it comply with the critical limit or not)
  • The name and signature of the person who reviewed the completed CCP monitoring form.

Reviewing records

Reviewing CCP monitoring records on a regular basis can provide an insight into the status of critical elements of your food safety system. Review provides the opportunity to identify trends in the monitoring data. Through identifying trends we can ask ourselves many different questions like:
  • Are we still on track to produce a safe food product?
  • Is the system starting to get out of control?
  • Is this piece of equipment starting to fail?
  • Do my staff require retraining?
Asking ourselves these questions can allow us to take action before a deviation occurs and potentially save our customers from consuming an unsafe food product.

A common problem

One of the basic requirements for all food safety certification standards is for CCP monitoring records to be signed by the person undertaking the monitoring activity. There is also a requirement for these monitoring records to be reviewed and signed by a responsible reviewing official of the business. During the 3rd party certification process, this issue is often raised as a corrective action request (CAR).

Your action

Take a minute to go and look at the CCP monitoring forms that you have in place in your food business. Ask yourself – does this form actually record the needed information in regards to the critical limit that has been set? Is it well designed? If you answer no to either of these questions, now is the time to make the necessary changes.

 http://www.haccpmentor.com/ccp-monitoring-records-haccp/
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