CCP monitoring is an integral part of your overall food safety management system. However, if this activity is not completed by trained staff, the outcome can be nothing short of catastrophic for your food business. Welcome to week 31 of the HACCP Mentor Food Safety HACCP Challenge.
CCP Monitoring
This week you are required to check that all staff who are required to monitor CCPs have been adequately trained. To help you achieve this challenge complete the following steps:
Step 1: Get a sample of CCP monitoring records that are completed in your food business.
Step 2: Go through these CCP monitoring records and write a list of the food handlers that have completed any of these CCP monitoring records.
Step 3: Compare this list to your current training records.
Step 4: Any food handler that is responsible for CCP monitoring that has not been trained, implement training.
Type of CCP Monitoring training
CCP monitoring training can take many different forms. These can include:
- Face-to-face training – where the food handlers are told how the particular CCP should be monitored. This may be in a class-room style delivery.
- Online training – This is similar to face-to-face but completed online. CCP monitoring training delivered online can include photos, videos and other media to provide an outline of the particular CCP and how it needs to be monitored.
- On-the job – This is where the food handler is physically shown how to complete the CCP monitoring. It usually involves ‘showing’ the process and then getting the learner to show what they have been taught. It is very hands-on.
Components of CCP Monitoring Training
Whichever training method you decide to implement in your food business, just make sure the following components are included:
- An explanation of what a CCP actually is
- Why it is important to the food business
- The CCP decision process used by your food business
- The what, where, how (method), when (frequency) and who (responsibility) as it relates to the CCP monitoring.
- How the monitoring record is to be completed
- What to do if the CCP monitoring indicates an issue.
- Who to notify if there is an issue.
Are your staff trained in CCP monitoring?
How did you go? Do you have a lot of training that has to be completed or was this an easy challenge for you? Let me know by leaving a comment below this post.
I am just a learner and recently been promoted to QA Coordinator post in a Biscuits Manufacturing industry…I am in the process of running a training for personals monitoring the CCPs at our site, that is why I am searching for help in the internet.
This was an easy challenge. – Our Supervisors and Pre-shipment Reviewers are trained to ensure the employees monitoring a CCP have received the proper training before they sign off on the review.
As for training, the Supervisor is responsible for on-the-job training of the employee and then once employee is determined sufficient in the job then the employee receives Face-to-Face training with the HACCP Coordinator before he/she is documented as being trained and ready to monitor the CCP.