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Version 2.2: July 2012 ISBN: 978-9080179301 New Aesthetic New Anxieties is the result of a five day Book Sprint organized by Michelle Kasprzak and led by Adam Hyde at V2_ from June 17–21, 2012. A...
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What is it? Establish monitoring systems (Principle #4) B.K.Kolita Kamal Jinadasa, Research Officer, Post Harvest Technology Division, NARA, Colombo-15- Sri Lanka.
Purpose of monitoring: • To track the production process and enable the identification of trends toward a Critical Limit that may trigger process adjustments. • To identify when there is a loss of control (deviation occurs at a CCP). • To provide written documentation of the process control system.
WHAT will be monitored? A measurement - measuring a characteristic of the product or of the process to determine compliance with a Critical Limit e.g. measurement of • cold store temperatures when critical for temperature-sensitive products • line speed when critical to adequate cooking or chilling processes • pH when critical for production of acidified food
• A schedule program of observation and measurement i.e. a monitoring system to assess and ensure that the specified CLs at each CCP are not exceeded and the process is therefore under control.
Components of a monitoring system: 9 WHAT will be monitored? 9 HOW will monitoring be done? 9 WHEN will monitoring be done? 9 WHO will monitor?
WHAT will be monitored? An observation - observing/checking if a control measure at a CCP is being performed e.g. checking • that a supplier’s health certificate accompanies a lot of raw materials • the tag on a lot of raw shellfish to ensure that it is harvested from approved waters
HOW will monitoring be done? • Needs to be rapid (real-time) and accurate • Usually physical or chemical measurements (for quantitative Critical Limits) or observations (for qualitative Critical Limits) • Microbiological measurements not recommended
WHEN will monitoring be done? Monitoring Equipment : - Accurate - Properly calibrated - Easy to use
WHEN will monitoring be done? -Monitoring frequency ¾ Non-continuous e.g. - Temperature checks of batter on a breading line at specified time intervals - Periodic physical examination of can seams
- Monitoring frequency ¾ Continuous e.g. - Time-temperature recorder for a retort/freezer/cold store - Metal detector - Visual inspection for physical hazards
Frequency of non-continuous monitoring: - How much does the process normally vary? If the data varies considerably, then the monitoring intervals should be short. - How close are the normal values to the Critical Limit? If they are close, the monitoring intervals should be short. - How much product is the processor prepared to risk if the Critical Limit is exceeded? If not much, the monitoring intervals should be short.
WHO will monitor?
Those responsible for monitoring should be trained :
