Monitoring Monitoring involves checking whether a CCP is under control.

Monitoring can involve visual inspection, smell, physical measurement, chemical measurement or microbiological testing. Monitoring should detect any loss of control over a CCP in time for corrective action to be taken before there is a need to reject the product. This means that, because of the time lag involved in producing results, microbiological tests are normally associated with verification rather than monitoring, except ATP photometry for hygiene control, and dye reduction tests. Monitoring is sometimes given a wider interpretation when shelf-stable products, e.g.

canned foods, UHT milk and frozen foods, can be held before release until the results of microbiological testing are available.

Monitoring in pasteurization includes:

* Temperature in the pasteurizer holding tube (i.e. 71.9OC or 72OC). * Holding time (i.e. 15 minutes) * Observation of correct plant functioning by trained operations. * Ensure correct operation of law diversion device at the end of the holding tube; milk not reaching the correct temperature should be returned to the raw milk side.

Monitoring serves three main purposes: * First, monitoring is essential to food safety management in that it facilitates tracking of the operation. If monitoring indicates that there is a trend towards loss of control, then action can be taken to bring the process back into control before a deviation from a critical limit occurs. * Second, monitoring is used to determine when there is a loss of control and a deviation occurs at a CCP. When a deviation occurs, an appropriate corrective action must be taken.
*

Third, it provides written documentation for use in verification.

Ideally, monitoring should be continuous, which is possible with many types of physical and chemical methods (i.e, temperature or pH levels). Most monitoring procedures need to be rapid because they relate to on-line "real time" processes and there will be no time for lengthy analytical testing. Personnel who are responsible for the monitoring process are often associated with production (i.e. Line supervisor, selected line workers and maintenance personnel). They must be trained in the monitoring technique for which they are responsible, fully understand the purpose and importance of monitoring, be unbiased in monitoring and reporting, and accurately report the results of the monitoring.

Verification. Verification is defined as those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan. One aspect of verification is evaluating whether the facility's HACCP system is functioning according to the HACCP plan. An effective HACCP system requires little end product testing, since sufficient validated safeguards are built in early in the process. Therefore, rather than relying on end product testing, firms should rely on frequent reviews of their HACCP plan, verification that the plan is being correctly followed, and review of CCP monitoring and corrective action records.

Another important aspect of verification is the initial validation of the HACCP plan to determine that the plan is scientifically and technically sound, that all hazards have been identified and that if the HACCP plan is properly implemented these hazards will be effectively controlled. Information needed for validation of the HACCP plan often include 1) expert advise and scientific studies and 2) in-plant observations, measurements, and evaluations. In addition, a periodic comprehensive verification of the HACCP system should be conducted by an unbiased independent authority. Verification activities are carried out by individuals within a company, third party experts, and regulatory agencies. It's

important that the individuals doing verification have appropriate technical expertise to perform this function. Objective of verification: In this module, you will learn: How to define verification What functions are part of HACCP plan verification What functions are part of validation Verification provides a level of confidence that the HACCP plan is: based on solid scientific principles, adequate to control the hazards associated with the product and process, and being followed

Elements of Verification: * Validation * CCP verification activities Calibration of monitoring devices Calibration record review Targeted sampling and testing CCP record review * HACCP system verification Observations and reviews Microbiological end-product testing * Regulatory agencies

Verification Activities of the HACCP System check: * the accuracy of the product description and flow chart * that CCPs are monitored as required by the HACCP plan * that processes are operating within established critical limits * that records are completed accurately and at the time intervals required Verification in pasteurized milk includes: ~Examination of thermographic records. ~Phosphatase test- phosphatase enzyme in milk is destroyed if pasteurization has been carried out correctly. ~Examination of time records.

Verification Procedures by an Agency Include: Review of the HACCP plan and any modification Review of CCP monitoring records Review of corrective action records Review of verification records Visual inspection of operations to determine if the HACCP plan is followed and records are properly maintained Random sample collection and analysis

Establish verification procedures

Establish procedures for verification. Verification and auditing methods, procedures and tests, including random sampling and analysis, can be used to determine if the HACCP system is working correctly. The frequency of verification should be sufficient to confirm that the HACCP system is working effectively. Examples of verification activities include: * Review of the HACCP system and its records; * Review of deviations and product dispositions; * Confirmation that CCPs are kept under control.

Example of CCP monitoring and verification Milk is a potential hazard with regard to a number of important pathogens, that is, Mycobacterium bovis, Coxella bernitii, Salmonella spp., Campylobacter spp., Listeria monocytogenes and Yersinia enterocolitica. All of these organisms are destroyed by the pasteurization process originally designed to kill M. Bovis and Coxella bernitii. The minimum heat treatment required by law in the UK is 71.7oC for 15 seconds (HTST).