According to HACCP guidelines (Codex Alimentarius and 21 CFR Part 117 Subpart C), each Critical Control Point (CCP) must have defined monitoring procedures to ensure that food safety limits are consistently met. Monitoring provides real-time assurance that preventive controls are functioning effectively to eliminate or reduce food safety hazards.
Consistent monitoring supports timely decision-making, helps prevent unsafe product release, and ensures regulatory and certification compliance.
Note: Monitoring procedures must be measurable, documented, and performed at a frequency sufficient to maintain control.
BRCGS for Storage & Distribution requires that products moved via cross-docking are traceable and controlled at all times, even when they are not held in storage for extended periods.
Clause 4.3.1: “The company shall ensure that traceability is maintained at all stages, including during cross-docking operations.”
Clause 4.3.3: “Procedures shall be in place to ensure that all products handled, including those not stored on-site, remain under control and are not subject to contamination or substitution.”
Cross-docking operations must not compromise product traceability, safety, or integrity. Even with minimal handling and temporary presence, each product must be accurately identified, documented, and protected.
Audit Finding | Recommended Action |
---|---|
No documentation of CCP monitoring | Implement and maintain daily monitoring logs |
Monitoring done incorrectly | Retrain personnel and document updated procedures |
Inadequate frequency | Adjust schedule based on process risk and HACCP plan requirements |
Failure to take action on deviation | Add escalation procedures and corrective action triggers |
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