colorado retail food establishment rules and ... - Boulder County

monitoring activity could involve making visual inspections of the date marking
system to monitor the sell, consume, or discard dates.
4. How often is monitoring conducted?
Monitoring can be performed on a continuous or intermittent basis. Continuous
monitoring is always preferred when feasible as it provides the most complete
information regarding the history of a product at a CCP. For example, the
temperature and time for an institutional cook-chill operation can be recorded
continuously on temperature recording charts.
If intermittent monitoring is used, the frequency of monitoring should be
conducted often enough to make sure that the critical limits are being met.
5. Who conducts monitoring?
Individuals directly associated with the operation (e.g., the person in charge of
the establishment, chefs, and departmental supervisors) are often selected to
monitor CCPs. They are usually in the best position to detect deviations and take
corrective actions when necessary. These employees should be properly trained
in the specific monitoring techniques and procedures used.
E. Principle #5: Establish Corrective Actions
1. What are corrective actions?
Corrective actions are activities that are taken by a person whenever a critical
limit is not met. Discarding food that may pose an unacceptable food safety risk
to consumers is a corrective action. However, other corrective actions such as
further cooking or reheating a product can be used provided food safety is not
compromised. For example, a restaurant may be able to continue cooking
hamburgers that have not reached an internal temperature of 155°F for 15
seconds until the proper temperature is met. Clear instructions should be
developed detailing who is responsible for performing the corrective actions, the
procedures to be followed, and when.
F. Principle #6: Establish Verification Procedures
1. What is verification?
Verification includes those activities, other than monitoring, that determine the
validity of the HACCP plan and show that the system is operating according to
the plan. Validation is a component of verification which focuses on collecting
and evaluating scientific and technical information to determine if the HACCP
system, when properly implemented, will effectively control the hazards. Clear
instructions should be developed detailing who is responsible for conducting
verification, the frequency of verification, and the procedures used.
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