(4) The diagram should show all the pertinent processing or preparation
steps. Consideration must be given to other processes in the same area or use of the
(5) A diagram is only done once for each hazardous food at each
establishment, unless there are changes in food, equipment, personnel, or process.
Usually only the modifications have to be changed on the diagram.
(6) Sources of contamination, processes during which microorganisms could
survive, and operations during which growth could occur are sought and annotated
during the analysis and the review of the flow diagram.
e. Critical control points (CCP) are then identified from the evaluation. A CCP is
an operation at which time preventive or control measures can be exercised
which will eliminate or minimize a hazard that may have occurred prior to that
f. Specifications for each food item need to be developed jointly by the
inspectors and a knowledgeable company representative. A monitoring method must
be instituted that involves systematic observation, measurement, and/or recording of the
significant factors for preventive measures or control of hazards. The monitoring
procedures that are chosen must:
(1) Be practical to implement.
(2) Set parameters for what is acceptable performance of a process.
(3) Be specific and detailed enough to allow the food handler to correctly
observe when CCPs are not met.
(4) Describe what to do when the CCPs are not met.
(5) Explain how to bring the product back into acceptable limits, as soon as
possible, either before or during the operation.
g. The monitoring procedures should be incorporated into a written description
of employee responsibilities that will serve as a reference for the food handler, the
supervisor, and the inspector.
h. A follow-up meeting with the establishment management should be
scheduled to discuss the CCPs and monitoring procedures, and to seek agreement and
understanding of the importance of the whole process. Future inspections will evaluate
the establishment's monitoring of their CCPs.