440 Chilled foods most unfavourable assumptions must be made unless, for example, there is a long, proven history of the raw materials presenting no hazard to the process or the product. The final stage of an analysis is to devise standards for and effective procedures to monitor critical control points and appropriate corrective action mentioned earlier Monitoring of critical control points Monitoring of CCP may be best accomplished through the use of physical microbiological and chemical tests, visual observations and sensory evaluations Monitoring procedures, including those which take the form of a visual inspection only and do not involve measurements, should be recorded on suitable checklists. These checklists should show details of the location of the CCP, the monitoring procedures, the frequency of monitoring and satisfactory compliance criteria. For chilled foods, the cleanliness of equipment is a CCP Therefore a hygiene maintenance schedule must be devised that specifies what should be cleaned. how it should be cleaned. when it should be cleaned and who should clean it When monitoring of CCP takes the form of inspection, particular attention should be given to temperatures of food, hygienic practices and techniques of andling foods by workers, whether employees are ill or have infections which can be transmitted to the food and opportunities for cross-contamination from raw to cooked foods. Control options also include arrangement of plant to minimise cross contamination, building maintenance and cleaning, and staff training 15.3.6 Inspection and testing From HACCP, a schedule of testing for raw materials, intermediate and final products is developed. Methods of tests must be defined, responsibility for testing and the acceptance criteria drawn from appropriate specifications. At each stage, oroduct should not be released until inspection is complete. If release takes place earlier, a traceability system must exist for recall purposes. The time required to complete microbiological tests on chilled product is problematical here. However most microbiological tests are used to monitor the success of process control rather than for testing product characteristics. Untested, tested, approved or rejected materials need to be clearly marked to avoid any possibility of confusion. All test equipment used to demonstrate compliance with a defined pecification or to control a critical process should be of known accuracy Required measurements should be identified, the measuring equipment calibrated at defined intervals, against acceptable physical or nationally cognised standard references. Calibration methods should be described and adhered to, and the calibrated equipment must be identified as such. Records of calibration should be kept, and if a calibrated instrument is found to be inaccurate, then a designated person must review the situation and decide what action should be taken in respect of materials previously measured with thatmost unfavourable assumptions must be made unless, for example, there is a long, proven history of the raw materials presenting no hazard to the process or the product. The final stage of an analysis is to devise standards for and effective procedures to monitor critical control points and appropriate corrective action as mentioned earlier. Monitoring of critical control points Monitoring of CCP may be best accomplished through the use of physical, microbiological and chemical tests, visual observations and sensory evaluations. Monitoring procedures, including those which take the form of a visual inspection only and do not involve measurements, should be recorded on suitable checklists. These checklists should show details of the location of the CCP, the monitoring procedures, the frequency of monitoring and satisfactory compliance criteria. For chilled foods, the cleanliness of equipment is a CCP. Therefore a hygiene maintenance schedule must be devised that specifies what should be cleaned, how it should be cleaned, when it should be cleaned and who should clean it. When monitoring of CCP takes the form of inspection, particular attention should be given to temperatures of food, hygienic practices and techniques of handling foods by workers, whether employees are ill or have infections which can be transmitted to the food and opportunities for cross-contamination from raw to cooked foods. Control options also include arrangement of plant to minimise cross contamination, building maintenance and cleaning, and staff training. 15.3.6 Inspection and testing From HACCP, a schedule of testing for raw materials, intermediate and final products is developed. Methods of tests must be defined, responsibility for testing and the acceptance criteria drawn from appropriate specifications. At each stage, product should not be released until inspection is complete. If release takes place earlier, a traceability system must exist for recall purposes. The time required to complete microbiological tests on chilled product is problematical here. However, most microbiological tests are used to monitor the success of process control rather than for testing product characteristics. Untested, tested, approved or rejected materials need to be clearly marked to avoid any possibility of confusion. All test equipment used to demonstrate compliance with a defined specification or to control a critical process should be of known accuracy. Required measurements should be identified, the measuring equipment calibrated at defined intervals, against acceptable physical or nationally recognised standard references. Calibration methods should be described and adhered to, and the calibrated equipment must be identified as such. Records of calibration should be kept, and if a calibrated instrument is found to be inaccurate, then a designated person must review the situation and decide what action should be taken in respect of materials previously measured with that 440 Chilled foods