Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
Section 19: Application of HACCP (12 steps) – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) 19.9: 19.9 Step 9 / Principle 4: Establish a monitoring system for each CCP

Monitoring means planned measurements or observations of each CCP against its critical limits, able to detect a deviation in time to isolate and evaluate product, preferably continuously, otherwise often enough to be confident the limit was met and to limit the product affected; chemical and physical measurements usually beat microbiological tests because results come quickly. Process adjustments are made when results trend towards a deviation, before it happens. Monitoring staff know what to do when action is needed; a named person who has the knowledge and the authority evaluates the data and takes corrective action; every monitoring record is signed or initialled by the person who did it and shows the result and time.

Maintained by Gerard Blokdyk

What else in your programme already covers this

This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.

ISO 22000:2018 · 1 control

  • 8.5.4 Hazard control plan (HACCP/OPRP plan)

Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.

Other controls in Section 19: Application of HACCP (12 steps) – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

Query this from an agent

The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.