HACCP
Final
Study
Guide
What
will
be
monitored?
How
does
the
critical
limit
relate
to
the
monitoring
activity?
-
ANSControl
Measure
at
each
CCP
CL
and
monitoring
limit
activity
must
match
What
is
the
NACMCF
description
of
monitoring?
-
ANSa
planned
sequence
of
observations
or
measurements
to
assess
whether
a
CCP
is
under
control
in
order
to
produce
an
accurate
record
for
verification
What
causes
a
corrective
action
and
why?
-
ANSa
deviation
=
actual
/
potential
hazard
How
will
each
control
measure
be
monitored?
-
ANS1.
Monitor
measurement
and
observation
2.
Calibration
3.
Right
monitoring
equipment
Describe
how
you
would
select
monitoring
equipment
why
is
calibration
crucial?
How
can
microbial
testing
be
best
used?
Why
do
results
have
to
be
in
real
time?
-
ANSMonitoring
equipment
must
be
real
time,
accurate,
and
precise
Calibration
is
crucial
in
order
to
know
for
sure
that
the
equipment
is
working
properly
Microbial
testing
can
best
be
used
as
a
verification
method
Results
have
to
be
in
real
time
so
that
if
something
is
wrong
they
can
fix
it
in
real
time
What
are
concerns
about
monitoring
equipment
that
touches
products?
-
ANSchemical
leaks
and
cross
contamination
Why
do
you
need
to
produce
a
record?
why
are
diversion
values
not
useful
in
monitoring?
-
ANSProof
and
verification
What
are
the
advantages
/
disadvantages
of
continuous
monitoring?
-
ANSAdvantages:
preferred,
needed
when
process
has
frequent
variations
in
CL Disadvantages:
Burdensome,
impractical,
infeasibl,
burdensome
monitoring
can
lead
to
missing
monitoring
activity
=
HACCP
violation
Examples:
Continuous
metal
detector
What
are
the
advantages
/
disadvantages
of
discontinuous
monitoring?
-
ANSCons:
is
only
representative
of
the
sample
taken
Pros:
can
be
used
in
case
of
low
variations
Where
must
you
list
the
person
responsible
for
monitoring?
-
ANSIt
must
be
listed
in
the
HACCP
plan
Which
regulations
pertain
to
monitoring?
(honestly
I
have
no
idea
how
im
gonna
memorize
these
butt
screw
it
imma
try)
-
ANS9
CFR
417.2
21
CFR
123.6
21
CFR
120.8
What
is
a
corrective
action?
How
do
you
establish
a
corrective
action?
-
ANSChanging
the
process
to
reduce
hazard
risk
(Deviation
=
actual
/
potential
hazard)
Corrective
action
depends
on
process
parameter
and
type
of
food
What
is
the
goal
of
adjusting
the
process?
Why
is
it
a
preventative
measure?
-
ANSTo
take
care
of
the
deviation
It
is
a
preventative
measure
because
monitoring
should
allow
for
adjustments
prior
to
deviation
What
are
your
options
for
adjusting
the
process?
-
ANSimmediately
adjust
process
(
no
critical
limit
is
broken)
Stop
the
line,
put
product
on
hold,
correct
the
program
on
line,
rework
produce
(used
if
there
is
wrong
equipment)
Equipment
malfunction:
quick
fix,
keep
line
running,
non
compliant
product
on
hold
Name
possible
actions
that
can
adjust
the
process,
which
option
is
preferred?
-
ANSAutomatic
control
and
monitoring,
Operator
intervention
In
process
adjustment
is
preferred
(control
time
/
temp,
reroute
ingredients,
don't
use
processing
aid)
Final
Study
Guide
What
will
be
monitored?
How
does
the
critical
limit
relate
to
the
monitoring
activity?
-
ANSControl
Measure
at
each
CCP
CL
and
monitoring
limit
activity
must
match
What
is
the
NACMCF
description
of
monitoring?
-
ANSa
planned
sequence
of
observations
or
measurements
to
assess
whether
a
CCP
is
under
control
in
order
to
produce
an
accurate
record
for
verification
What
causes
a
corrective
action
and
why?
-
ANSa
deviation
=
actual
/
potential
hazard
How
will
each
control
measure
be
monitored?
-
ANS1.
Monitor
measurement
and
observation
2.
Calibration
3.
Right
monitoring
equipment
Describe
how
you
would
select
monitoring
equipment
why
is
calibration
crucial?
How
can
microbial
testing
be
best
used?
Why
do
results
have
to
be
in
real
time?
-
ANSMonitoring
equipment
must
be
real
time,
accurate,
and
precise
Calibration
is
crucial
in
order
to
know
for
sure
that
the
equipment
is
working
properly
Microbial
testing
can
best
be
used
as
a
verification
method
Results
have
to
be
in
real
time
so
that
if
something
is
wrong
they
can
fix
it
in
real
time
What
are
concerns
about
monitoring
equipment
that
touches
products?
-
ANSchemical
leaks
and
cross
contamination
Why
do
you
need
to
produce
a
record?
why
are
diversion
values
not
useful
in
monitoring?
-
ANSProof
and
verification
What
are
the
advantages
/
disadvantages
of
continuous
monitoring?
-
ANSAdvantages:
preferred,
needed
when
process
has
frequent
variations
in
CL Disadvantages:
Burdensome,
impractical,
infeasibl,
burdensome
monitoring
can
lead
to
missing
monitoring
activity
=
HACCP
violation
Examples:
Continuous
metal
detector
What
are
the
advantages
/
disadvantages
of
discontinuous
monitoring?
-
ANSCons:
is
only
representative
of
the
sample
taken
Pros:
can
be
used
in
case
of
low
variations
Where
must
you
list
the
person
responsible
for
monitoring?
-
ANSIt
must
be
listed
in
the
HACCP
plan
Which
regulations
pertain
to
monitoring?
(honestly
I
have
no
idea
how
im
gonna
memorize
these
butt
screw
it
imma
try)
-
ANS9
CFR
417.2
21
CFR
123.6
21
CFR
120.8
What
is
a
corrective
action?
How
do
you
establish
a
corrective
action?
-
ANSChanging
the
process
to
reduce
hazard
risk
(Deviation
=
actual
/
potential
hazard)
Corrective
action
depends
on
process
parameter
and
type
of
food
What
is
the
goal
of
adjusting
the
process?
Why
is
it
a
preventative
measure?
-
ANSTo
take
care
of
the
deviation
It
is
a
preventative
measure
because
monitoring
should
allow
for
adjustments
prior
to
deviation
What
are
your
options
for
adjusting
the
process?
-
ANSimmediately
adjust
process
(
no
critical
limit
is
broken)
Stop
the
line,
put
product
on
hold,
correct
the
program
on
line,
rework
produce
(used
if
there
is
wrong
equipment)
Equipment
malfunction:
quick
fix,
keep
line
running,
non
compliant
product
on
hold
Name
possible
actions
that
can
adjust
the
process,
which
option
is
preferred?
-
ANSAutomatic
control
and
monitoring,
Operator
intervention
In
process
adjustment
is
preferred
(control
time
/
temp,
reroute
ingredients,
don't
use
processing
aid)
