HACCP: Hazard Analysis Critical Control Point 537tool that could be used by food companies for
critical limits ’ validation at critical control
points.
In Europe, food microbial criteria used for
verifi cation actions at CCPs were recently
discussed and defi ned by the European
Commission (EC 1441/2007 ). There were
specifi ed criteria for the evaluation of prod-
ucts and process hygiene and safety. It is
assumed, as a starting point, that values
below the fi xed criteria limit do not result in
signifi cant health effects and those above that
limit lead to an increased probability of an
adverse health effect. All legal requirements
are criteria used as monitoring or verifi cation
action of control measures at CCPs.
The HACCP Control Chart
Accomplishing the practical application of
the seven HACCP principles leads to the cre-
ation of a control chart, which is the main
document in each specifi c HACCP plan
(Tables 30.9 and 30.10 ). This document,
which is elaborated according to the plan
conception and development, contains any
essential detail of actions to be carried out in
relation to the process steps where CCPs
have been identifi ed.
Monitoring Actions
Factor measurements or sensorial quotable
observations at a CCP are monitoring actions
able to detect if the process is operating
within the critical limits (Mortimore and
Wallace 1997 ). Methods of analysis used in
monitoring must produce rapid answers to
understand if there is loss of control at a CCP
and to set and run the stated corrective action.
Monitoring procedure could be a continu-
ous on - line measurement where critical data
are continuously recorded, or a discontinuous
off - line monitoring system. There are disad-
vantages related to discontinuous off - line
measurements because sampling size and fre-
quency may not be fully representative of the
batch or could create information gaps about
the process.
Objective methods that provide a rapid
answer to control the fresh - sausage or
cooked - ham process according to the CCPs
established (Tables 30.9 and 30.10 ) are the
measurement of temperature, air circulation,
time, residual CO 2 /O 2 concentration, and
relative humidity; the sealing package test;
and metal detectors. Scheduled visual inspec-
tion can also be used for monitoring some
preventive measures at CCPs, despite their
being criticized because the impartiality and
accuracy of human sensorial evaluation are
infl uenced by various factors. However, this
subjectivity can be reduced and avoided with
training. Records of monitoring measure-
ments are essential to provide a pool of data
that the process is under control. Over a
period of time and after the application of
statistical methods and critical analysis,
these records will contribute to the establish-
ment of new criteria and new safety objec-
tives, thereby improving the implemented
system.Corrective Actions
When there is a deviation from critical limits
at a CCP following a monitoring action, it is
mandatory to act quickly and take corrective
actions.
There are different types and levels of
corrective actions, including the adjustment
of the process to bring it back under control
and the amount of product that can be non-
compliant with hygiene and safety require-
ments. Corrective actions can include the
correction of temperature and/or time of a
cooking step or the segregation of suspect
product, holding it during the time needed
to obtain advice from the HACCP team or
outside experts, and performing analysis to
assess safety. All this information will lead
to different decisions: rejection and destruc-
tion of product, product reworking, or product
release. The analysis of cause regarding the