The webinar covers: • Definition of CCP Monitoring; • Why is Monitoring Needed? • Main considerations and elements of a well-designed CCP monitoring program. Presenter: This webinar was presented by PECB Certified Trainer and Production Manager of “Homefoods Processing & Cannery Ltd,” Samuel Oppong. Link of the recorded session published on YouTube: https://www.youtube.com/watch?v=qJhF4IWij2A

1. PRESENTATION TOPIC:
DESIGN OF CCP MONITORING PROGRAMS
PRESENTATION BY:
OPPONG SAMUEL YAW
MPHIL, PECB CERTIFIED TRAINER

2. SAMUEL Y. OPPONG
PRODUCTION MANAGER
Samuel is a food safety and quality professional with over 8 years experience in implementing and
managing Food safety and Quality systems, consulting and auditing ISO 22000 for private and
corporate organizations in the food supply chain.
.
+233248166772
opyawsam1984@gmail.com
www.homefoodsghana.com
linkedin.com/samuel-yaw-oppong
twitter.com/soppong1984
fb.com/samuel.oppong.792

3. INTRODUCTION
• This presentation will focus on the Monitoring
aspect of food safety and specifically the CCP.
• Expectations of the presentation
Clarify what we mean by CCP and Monitoring
Appreciate the role of CCP monitoring in a
food safety management system
Acquire techniques to design and implement
an effective CCP monitoring program

4. DEFINITION
• Critical Control Point (CCP):
Step at which control can be applied and is essential to prevent
or eliminate a food safety hazard or reduce it to an acceptable
level (reference –ISO 22000:2005)
Note: CCP is related to a specific step or stage in the process
where food safety hazards exist that are not controlled at some
point in the process.
CCPs are the last line of defense for food safety .
Ex: Cooking process, pasteurization step, filtration process etc.

5. • Monitoring:
The act of conducting a planned sequence of observations or
measurements to assess whether control measures are operating as
intended ( Reference-ISO 22000:2005).
Note: Monitoring is determining the status of a system, process or
activity.
• CCP Monitoring:
The act of conducting a planned sequence of observations or
measurements to determine the control status of a Critical Control
Point (CCP).

6. Why is CCP Monitoring Needed?
• According to clause 7.6.4 of ISO 22000:2005, a monitoring system
shall be established for each CCP to demonstrate that the CCP is in
control.
• CCP monitoring is therefore needed due to the following:
• To check in a timely fashion whether the CCP is under control to ensure the
process is producing safe foods
• It is fundamental requirement for conformity with HACCP and or food safety (ISO
22000:2005) certification
• It is required as a prerequisite for approval by customers
• To identify control process trends and trigger process adjustment.

7. Prerequisite to CCP monitoring design
• Identification of the relevant CCP’s in your
operation(Clause 7.6.2 of ISO 22000:2005).
• Establishing the critical limit for each CCP
(Clause 7.6.3 of ISO 22000:2005).

8. CCP Monitoring Program
As a “rule of thump” the design of monitoring programs should
be focused at timely detection of loss of control at the CCP
(where the critical limits have been exceeded) to protect the
consumer from possible exposure to the food safety hazard.

9. CCP Monitoring Program
• Monitoring Methods
• Monitoring Devices
• Monitoring frequency
• CCP monitor
• Monitoring records and documentation

10. Monitoring Methods
• By measuring a process parameter at a CCP.
• This method can be
o On-line systems – parameter is measured
automatically during the process
o Off-line systems – parameter is measured
based on sampling and testing.

11. • By observation/inspection at CCP
Examples:
-Monitoring the time and usage of micro filter
and their replacement
-Checking of certificates of analysis of incoming
raw material
- GMP inspections every shift

12. • Some tips on Monitoring methods
• The nature and character of the monitoring method will
depend on the critical limit relating to the CCP
• The majority of CCPs are monitored using a system of
inspection and testing
• Physical and chemical measurements are preferred
monitoring methods to microbiological testing
• Each business should decide what CCP monitoring programs
best suit their needs

13. Some tips on Monitoring Device
• The monitoring device should be adequate to perform the
monitoring activity.
• The monitoring device used shall be calibrated or standardized at
specified intervals to ensure valid results (Clause 8.3 a)
• The variability of the measuring device should be considered when
setting the critical limit
• Monitoring device used for monitoring CCPs are selected depending
on the monitoring method applicable.
• Examples of monitoring device are pH meters, thermometers,
scales, chemical analytical equipment, etc.

14. Some tips on Monitoring Frequency
• The frequency of monitoring will vary depending on the
- Risk of the product
- the nature of the hazard
- the existing controls
• The frequency of monitoring must be consistent with preventing unsafe
product reaching the consumer
• Monitoring frequency can be continuous or non-continuous
• Where possible, continuous monitoring should be used
. When it is not possible to monitor a CCP on a continuous basis, it is
necessary for the monitoring interval to be short to detect possible
deviations from critical limits.

15. Some tips on the CCP Monitor
• The CCP monitor for each monitoring program should be clearly defined
• They can come from any layer within the organization
• Where possible, monitoring should be based as close to the step as possible
• In all cases, CCP monitors should be trained and records of this training
maintained (Clause 6.2.2 e and g)
• The CCP monitor is required to report immediately all critical limit deviations
so that immediate corrective actions can be taken in a timely manner.
• The CCP monitor should accurately report each monitoring activity
and sign all records and documents associated with CCP monitoring

16. Some tips on Monitoring Record and Documentation
• Each monitoring program should have in place a record for all
results and a clearly documented procedure for conducting the
monitoring activity, including deviations and corrective actions.
• Records should be controlled (Clause 4.2.3)
• Procedures for CCP programs should be sufficiently detailed to
ensure the CCP monitor can perform their duties correctly and in
a repeatable fashion.
• Procedures should be drafted and approved by a competent
manager who has been trained in the principles of HACCP

17. THANK YOU
?
QUESTIONS
+233248166772
opyawsam1984@gmail.com
www.homefoodsghana.com
linkedin.com/samuel-yaw-oppong
twitter.com/soppong1984
fb.com/samuel.oppong.792
THANK YOU