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13.4.3. Monitoring and checking system
Unit 13 - Diversified fish products/ value addition
13.4.3. Monitoring and checking systemThere must be a mechanism to monitor, check and measure to ensure that processing procedures at each CCP are under control. The monitoring must be able to detect any deviation from these specifications. It should be rapid enough so that corrective action can be taken in time and loss of the product is avoided or minimised. The main methods to monitor a CCP are
- Visual observation
- Sensory evaluation
- Physical measurement
- Chemical testing
- Microbiological analysis
Last modified: Tuesday, 17 July 2012, 5:48 AM