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j. Monitoring Critical Control Points

Learning Objectives

  • Identify what will be monitored.
  • Identify the methods and equipment used for monitoring.
  • Identify how often monitoring should be conducted.
  • Identify who should perform the monitoring.
  • Identify the regulatory considerations for monitoring.

Available in English

20 minutes

Course Outline
  • Introduction
  • What To Monitor
  • How To Monitor
  • When To Monitor
  • Who Should Monitor
  • Regulatory Considerations
Regulations
  • GMA HACCP Manual
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food
  • 21 CFR 123 (FDA) Fish and fishery products
  • 21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]
  • 9 CFR 416 (USDA/FSIS) Sanitation [Meat and Poultry Products]
  • 9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]

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