Codex Sequence 9: Establish a monitoring system for each critical control point

In this section, we need to monitor the procedures and the data derived from monitoring should be reviewed and evaluated
by a designated person or persons with knowledge and authority to carry out corrective actions when indicated. We will
also be needing to design a monitoring system in which it includes the measurement of the time and temperature of a
thermal process and measurement of cold-storage temperatures. Critical limits and preventive measures will be monitored
using thermometers, clocks, scales, pH-meters, water activity meters, and chemical analytical equipment. There will also be
individuals that will be assigned to monitor CCPs. These individuals include line personnel, equipment operators,
supervisors, maintenance personnel, and quality assurance personnel.

Process Step Hazard Description Monitoring Responsibility Verification

procedures
Cooking Campylobacter bacteria Cook chicken to a Quality assurance Checks and ensures
minimum internal personnel the high quality of
temperature of 165°F the products that
for 15 seconds. Heat will be served to the
soup to a minimum of customer.
165°F for 15 seconds.
Check internal
temperature Continue
to cook until food
reaches 165°F for 15
seconds.
Hot holding Salmonella Check the Quality assurance Checks and ensures
temperature often. personnel the high quality of
Make sure to chill and the products that
label. will be served to the
customer.

Resources:

http://ecoursesonline.iasri.res.in/mod/page/view.php?id=5314

https://www.fao.org/3/w8088e/w8088e05.htm#module%209%20%20%20establish%20a%20monitoring%20system%20for
%20each%20critical%20control%20point%20%20%20task

Codex Sequence 10: Establish corrective actions

To provide the trainees with the necessary knowledge and abilities to establish effective procedures for corrective actions
when there are deviations from critical limits at critical control points.

Corrective actions:

 To avoid potentially hazardous foods, clean the food contact surfaces.

 Clean the physical facilities to keep them clean and away from any potential hazards.
 To practice proper handwashing, provide single hand towels or any other hand devices.