Handbook of Hygiene Control in the Food Industry

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sanitationetc. Usingbasic designelementsonly, including predefined
regularmaintenance,a processwill run, but it is not equippedto noticeor
respond to out-of-specificationsituations of any kind.


  1. Control. This includes all physical/chemical measurements, including
    temperature, pH andmicrobiological swabs of environment/equipment,
    etc. thatare being taken,withresults beingcompared withpredefined
    specificationsand correctiveactionbeing taken to bringthe processback
    into specification whenappropriate.


Fig. 40.2 Uncontrolledprocess.

Fig. 40.3 Primaryprocessand first controlloop.

Fig. 40.4 A controlledprocess(twoloops).

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