Check whether the control of the CCP’ is done correctly.
CCP: Critical Control Point.
The hazard analysis determines which risks must be controlled. This control is achieved through measurements. Whether the measurements are properly implemented or not can lead to risks to food safety. These instructions are designed to check if:
- Measures taken are taken;
- Measurements are performed;
- Measurements are carried out correctly;
- Check if the measurements are executed.
- Are there measures taken.
- Are the taken measures correct.
- Does the employee know why measurements are taken.
- Does the employee know what measures should be taken by abnormalities.
- Check a measurement yourself when needed.
If an extra instruction is given, a recheck should take place the same week. If insufficient, the steps should be repeated again.
If it turns out the CCP’s have not been measured, the production must be stopped:
- Assess when the final measurement was performed.
- Block all products from this measurement.
- Depending on the CCP, a rechecking must take place for the products. If not possible, the products must be destroyed
- If the measurement has not been performed due to faulty measuring equipment, the equipment must be repaired following procedure.
- If the process is not well described, so that measuring does not take place, this must also be adjusted.
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