Develop HACCP Plan for Food: Monitoring Procedures
The Hazard Analysis Critical Control Point system is a preventative system for assuring the safe production of food products.
5,000 Companies save time and money with GoCanvas
It is based on a common sense application of technical and scientific principles to a food production process. The most basic concept underlying HACCP is that of prevention. The food processor/handler should have sufficient information concerning the food and the related procedures they are using, so they will be able to identify where a food safety problem may occur and how it will occur.
Monitoring involves a series of observations and/or measurements that are used to make sure a CCP is under control. The HACCP team can think of monitoring activities as the checks-and-balances for each CCP. When someone monitors, they are “checking to see” that the critical limits are being met. Use the Develop HACCP Plan for Food: Monitoring Procedures mobile app in the development of your HACCP plan. The information in the app is the “Who, What, When and How” of monitoring.
GoCanvas accounts come
with hundreds of form templates
Don't take our word for it...
“I’m not a tech guy and I was able to pick this thing up in probably an hour, and actually start to build apps. I’ve done them over lunch when I’ve gotten frustrated with a process that didn’t exist in our company. So for non tech people who’ve got a problem, the support here is awesome and I’d recommend it to anybody, not just in our industry.”