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By Gaze, R.

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Off-line systems require the monitoring activity to be carried out away from the production line and occasionally may result in a long time period elapsing before results are available and action can be taken. g. chilled foods. Microbiological testing methods are seldom suitable for monitoring CCPs, because of the time delays involved and the additional difficulty of having to interpret the results in the light of the known (or unknown) distribution of the organisms in the product. In some circumstances rapid microbiological testing methods may be suitable for monitoring purposes, although the majority of microbiological testing activities have a vital role to play in verification (see Stage 13).

Campden BRI 2009 - 35 - HACCP: A practical guide • Control measures are not necessarily carried out at the same process step at which the hazard arises. For example, the presence of pathogens in a raw material or introduction during subsequent preparation may be controlled by effective cooking at a later step in the process. g. detailed cleaning procedures and schedules, heat treatment specifications and agreed raw material specifications. Many of the measures used as controls will come from the food operation’s prerequisite programmes; this further highlights the importance of prerequisite programmes in the production of safe food.

There needs to be agreement that, with the exception of real emergencies, there should be no external interruptions to the meeting. When developing a HACCP plan it is recommended that meetings are kept fairly short, for example one to one and a half hours; this will help to keep the team focused. Discussion points should not be rushed because the team is running out of time at a particular meeting; it is best to reconvene at a later date to complete the discussions. Records of the team meetings need to be maintained; these should include all the main discussion points and actions.

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