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In a HACCP system what is the difference between a control measure and a monituring procedure?
The control measure is the condition or parameter that controls a hazard. For example, refrigeration under 38°F will control the growth of C. botulinum in vacuum-packaged smoked salmon.
The monitoring procedure is the system whereby the conditions are recorded to make sure the limits for controlling the hazard are not exceeded. For the vacuum-packaged smoked salmon, that could be a continuous recording thermometer and/or a manual temperature log. For temperature monitoring, that would include time frames, since hazards related to temperature always have associated time frames.
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What is the difference between a control measure and a monitoring procedure?
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