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Master your Critical Control Points with the help of technology

June 17th , 2021 by

Critical control points (CCPs) are the backbone of any effective food safety program. They are any point at which controls can be applied to prevent, reduce or eliminate a food safety hazard, such as the growth of bacteria or cross-contamination.

So how can a digital food safety system help you monitor and implement controls at each CCP in your food production process? Below are some examples of how Monika’s technologies can be used at CCPs typical to an on-site foodservice operation:

1. Delivery and Receipt

Ensure food arrives in a safe and acceptable condition:

  • Digitally log a batch and associated temperature/condition at the point of delivery.
  • If a deviation occurs, the user is prompted to reject the delivery and record a reason, with accompanying photo evidence.
  • Ensure food maintains a safe temperature from the moment it arrives to the moment it is stored using task sequences with time-separated checks.
  • Trace a batch to the point of delivery or identify recurring issues with suppliers.

Technology used: Smart bluetooth probe and Smart PA device; MonikaPrime Team Management software.

2. Food Storage

Ensure food is safely stored:

  • Automatically capture core product temperatures with sensors installed in hot, cold and dry storage.
  • Schedule/record routine equipment maintenance, cleaning/hygiene of surfaces, stock rotation and pest control activities for food storage areas.
  • If a deviation occurs, user is prompted to move, use or discard food items (according to the 2 hour/4 hour rule).
  • Equipment diagnostics help you identify issues early so you can rescue stock before it spoils and prioritise maintenance.

Technology used: Core product sensors, Smart PA device; MonikaPrime Equipment and Team Management software.

Monika temperature sensor

Monika core product temperature sensor in a refrigerated unit

3. Food Preparation/Production

Ensure food is safely handled and prepared:

  • Digitally log temperatures during cooking, chilling, reheating and thawing by batch. Time-separated steps ensure the 2 hour/4 hour rule is followed.
  • Schedule and record routine inspections, cleaning/hygiene and pest control activities for food preparation areas and equipment.
  • If a deviation occurs, user is prompted to move, use or discard food items, or to undertake additional cleaning or maintenance.
  • Easily trace a batch to any point in the production process. Identify discrepancies in task completion for proactive follow-up.

Technology used: Smart bluetooth probe and Smart PA device; MonikaPrime Team Management software.

Chef probing food being chilled

Monika Bluetooth Probe and Smart PA being used to check food being chilled

4. Service/Display of Food

Ensure food is safely served to customers:

  • Automatically capture core product temperatures with sensors installed in cold and frozen displays.
  • Schedule and record temperature checks of food in hot-holding units. Staff are prompted to discard food after safe holding periods.
  • Schedule and record routine inspections, cleaning/hygiene, stock rotation and pest control activities for food service/display areas.
  • Check menu items for allergens when taking orders and serving food to customers.
  • If a deviation occurs, user is prompted to move, use or discard food items, or to undertake additional cleaning or maintenance.

Technology used: Core product sensors (temperatures), Smart bluetooth Probe, Smart PA device (tasks); MonikaPrime Equipment and Team Management software.

Logging a cleaning task in the Monika Smart PA

5. Staff Hygiene and Training

Ensure staff have good food safety and hygiene awareness/competence:

  • Schedule routine tasks reminders for handwashing, replenishing handwashing/sanitising supplies, etc
  • Schedule and log staff food safety and hygiene training and daily safety briefings or “toolbox talks.”

Technology used: Smart PA device and Area Beacons; MonikaPrime Team Management software.

6. Management oversight

Throughout all CCPs, MonikaPrime’s real-time alert escalation system, task verification and reporting tools ensure that:

  • Tasks are completed on time and to the required standard
  • Prompt action is taken to correct any issues, save stock and prevent an incident from occurring
  • Records are captured by date, time, user, batch and location and collated into reports for easier auditing, traceability and performance management.

Technology used: Smart PA device (for tasks, alerts/escalations and reporting on-the-go); MonikaPrime Equipment and Team Management software.

It is important to note that each operation must identify its own Critical Control Points as part of your food safety management plan and in accordance with relevant standards. That’s why it’s so important that your digital food safety system is flexible enough to be adapted to your unique operational and regulatory setting.

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