Monitor

How it is used

A key HACCP verb: each CCP plan states what is monitored, how, how often and by whom. Monitoring can be continuous, like a temperature recorder, or periodic, like hourly checks. The noun is 'monitoring', as in environmental monitoring and monitoring records.

Example sentences

1. Operators monitor the oil temperature in the fryer every 30 minutes.

2. The cold room is monitored around the clock and sends an alarm if it goes above 5 °C.

Common collocations

• monitor temperature
• monitoring frequency
• monitoring record
• continuous monitoring
• environmental monitoring

Related terms

• critical control pointA step in a process where a control can be applied and is essential to prevent, remove or reduce a food safety hazard to an acceptable level.
• critical limitThe maximum or minimum value, such as a temperature, time or pH, that must be met at a critical control point to keep a hazard under control.
• corrective actionThe steps taken when something goes wrong, such as a missed critical limit or an audit finding, to deal with the affected product and stop the problem from happening again.
• HACCPHazard Analysis and Critical Control Points: a preventive system that identifies food safety hazards and controls them at specific steps of production, based on seven principles.
• cold chainThe unbroken series of refrigerated storage and transport steps that keeps chilled or frozen food at the right temperature from production to the consumer.

This word in other fields

The same English word can have a different meaning in another field:

• monitor · Medicine

More terms: Food Safety and HACCP

• food safety
• contamination
• allergen
• hygiene
• cross-contamination
• sanitation
• hazard analysis
• foreign body
• pest control
• prerequisite program