Monitoring is an essential part of the HACCP process - it’s the only way you can be sure that your regulations are being followed consistently and effectively. In this lesson, you’ll discover how to monitor critical control points to manage food safety.
WHAT YOU'LL LEARN
- The mantra ‘what gets monitored gets managed’ - and how that relates to critical control points
- Why monitoring is an essential aspect of food safety management
- How to set up a guide for monitoring procedures
This course is aimed at team members, managers, and any staff who handle food during their shift.
Mariam Yacout is a HACCP Specialist who has dedicated her career to exploring and teaching all aspects of food safety regulations.