Monitoring
These requirements are a part of our comprehensive Food Safety Plan Guide
What You Need To Know:
Monitoring means observing some activity in your production— such as checking the temperature of your walk-in refrigerator
Monitoring is required for all preventive controls to ensure they are implemented properly.
You must have written procedures for how and how often you will monitor preventive controls.
You must monitor preventive controls enough to ensure they are being performed.
Record Keeping Requirements
You must document your monitoring actions, store them, and also verify them (see verification)
Exception records are acceptable type of monitoring record (this means records are only taken when a deviation occurs.) For example, a refrigeration log may shows records only when the temperature is outside the acceptable range.
Resources
FDA Regulation on Monitoring Preventive Controls
This Article is For You if…
∆ You are developing a food safety plan or HACCP plan.
∆ You have implemented a preventive control
