HACCP

Chapter 2
Slide 18
Examples of monitoring frequency and corrections
Sanitation
Condition/Practice
Safety of water
Condition and
cleanliness of food
contact surfaces
Prevention of cross
contamination
Frequency of Monitoring
Municipal source: Annually
Private well: Semi-annually
Cross connections: Semi-annually
(unless changes are made) for hard
plumbing between potable and
non-potable lines
Cross connections: daily, if hose bibs
not protected
Condition of processing equipment:
Monthly or more often if equipment is
repaired or replaced to assure it meets
the construction standards.
Cleaning and sanitizing of equipment,
utensils, gloves, and outer garments that
come in contact with food: Daily, every
time the equipment is cleaned and
sanitized. Raw seafood, once a day at
start. Ready-To-Eat (RTE) seafoods, start
and every 4 hours
Record sanitizer concentrations.
Plant design: Monthly or more often if
modifications are made to the facility.
Employee practices: Daily, at start of
production and at least every four
hours during production. More often
if necessary to ensure that employees
hands, gloves, equipment and utensils
are washed and sanitized (as necessary)
after being contaminated.
Separation of raw and cooked products
performed daily.
Coolers and processing area every
four hours during operations and
at the end of processing to ensure
that unpackaged cooked product is
separated from raw product.
Corrections
Example: If report of water
shows high coliform counts,
stop processing. Resample
water and/or ice to determine
required corrections before
restarting.
Example: If sanitizer
concentration is too low, stop.
Make new sanitizing agent and
clean and sanitize again.
Example: If raw product
touches or otherwise
contaminates cooked product,
the cooked product will not
be distributed and source of
problem will be corrected.
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