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The critical point monitoring problem refers to a process in which the operator relies on maintaining control at the main control point location. Accurate monitoring can indicate when the ECP is out of control and deviating from the main limit, so that it is very important to ensure that the parameter range of the main limit is continuously met. When it is found that the main limit parameter range is not met, corrective measures need to be taken. By checking the monitoring record and the latest record data that meets the main limit, you can get the values ​​that need to be adjusted and corrected. In fact, the monitoring process is the essence of the HACCP system, and a reasonable choice of monitoring procedures can effectively reduce the risk. The monitoring also helps to quickly obtain written documentation of the control process and products processed under HACCP system management. Obviously, the information obtained from this monitoring procedure is also very useful when verifying the HACCP system plan.
V. Design and design of the monitoring system The monitoring process of the monitoring system mainly includes the following aspects:
1, determine the monitoring object This means that you first need to know what issues to monitor. Usually a measure or observation is used to identify whether the main control point is within the critical limit. In the packaging application example, the monitoring process parameters (temperature, pressure, and time, etc.) should be sufficient to show the sealing strength of the package, and the optical inspection at the original package seal is usually the means of monitoring the structural characteristics of the seal.
2. Design Monitoring Methods Monitoring methods are designed to provide fast real-time results because the main limit parameters must be quickly detected and appropriate improvement actions established before further processing. In general, physical detection of sealing parameters is a commonly used monitoring method. This method is not only a non-destructive measurement method, but also faster and saves time, and the measurement results are real-time.
In the development of the HACCP project, the selection of monitoring devices is the main consideration. The device for monitoring the main control point varies with the monitoring performance. The accuracy of the monitoring device must ensure that it can control various hazards, which is very important. When determining the basic performance limits, it is also necessary to take into account the measurement error and its variability of the monitoring device. To ensure its accuracy, it is necessary to regularly calibrate these devices according to the standard.
3, arrange monitoring frequency
Under possible conditions, continuous monitoring should be used. However, monitoring instruments that continuously record measurement results cannot control their own risk factors. Continuous records therefore require periodic inspections and, if necessary, corrective actions. This work should be considered as an integral part of the monitoring process. Between two inspections, the length of time will directly affect the repetitiveness of the workload or the loss of product caused by finding that the main performance limit value deviates from the requirement. In all cases, it must be observed and inspected in a timely manner to ensure that unqualified products are separated before shipping the product. When monitoring is impossible in continuous operation, a discontinuous monitoring method is applied, and the frequency of testing depends on the usual operating procedures of the product or process.
4. It is of utmost importance that the monitoring staff determine the scope of responsibility for the monitoring work during the development of the HACCP project. Employees and equipment operators on the production line are very suitable as monitoring personnel, because they are in favor of constantly observing the operation process of the product or equipment in the work position, so it is easy to find the changes in the entire state.
5. When corrective measures are taken to deviate parameters and equipment failures, corrective measures must be taken in accordance with relevant conditions. These prescribed conditions and the degree of correction should be determined in advance when formulating the HACCP project plan. The corrective actions should describe the procedures for the recovery process control and the determination of the safe location of the affected products. The effective corrective measures mainly depend on scientific and reasonable monitoring plans. The goal of the monitoring plan establishment is to quickly identify the main limit parameter offset process. The earlier the parameter offset is identified, the easier it is to take corrective action, which means that the likelihood of reducing the number of nonconforming products is greater.
2. The establishment of the limit value Aseptic packaging technology must establish the main limit value during the sealing operation process. The main limit value includes two critical edge values, namely the maximum value and the minimum value, to ensure that the production line processes safe and effective products. Each control point must have one or more main limit values, which can then be used to prevent, eliminate, or reduce the impact of hazards on product quality and safety within the allowable range. When the product deviates from the main limit during processing, corrective and preventive measures must be taken to ensure the safety of the product or equipment. For package sealing operations, the control limit refers to the range of parameters such as temperature, pressure, and time required to form a qualified seal structure.