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Module 4 of 7 · HACCP · Principle 4

Monitoring system

Monitoring is the planned sequence of observations or measurements that checks a CCP is under control, and it must allow you to act in time when there's a deviation.

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What, how and when to monitor

Each CCP defines what is measured, with what method, at what frequency and who is responsible for it.

Continuous versus discontinuous monitoring

Continuous monitoring is preferred whenever possible; where it isn't, the frequency must be enough to catch a deviation in time.

Monitoring records

Every measurement or observation is logged with date, time, value and the person responsible, signed or digitally validated.

What an auditor usually asks for

  • A monitoring procedure per CCP with method and frequency
  • A trained, assigned monitoring owner
  • Monitoring records with date, time and value
  • Evidence of continuous monitoring wherever possible

How to cover monitoring in Kimobox

  1. 1Set up each CCP's monitoring as a recurring record in Kimobox, with an automatic reminder.
  2. 2Assign the monitoring owner directly on the CCP's record.
  3. 3Let the system log the date, time and value of every measurement.

Monitoring each CCP arrives as a task with a reminder, not something to remember off the top of your head.

See Kimobox's employee portal

Where each figure comes from

References to the official text in force. If a standard is revised, this page is updated and the review date says so.

  1. Regulation (EC) No 852/2004 on the hygiene of foodstuffs EUR-Lex · 29 April 2004
  2. General Principles of Food Hygiene, CXC 1-1969 Codex Alimentarius (FAO/WHO) · 2020 revision
  3. Regulation (EU) 2017/625 on official controls EUR-Lex · 15 March 2017
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