FOOD TECHNOLOGY

Detailed explanation-1: -Monitoring is a planned sequence of observations or measurements to assess whether a critical control point is under control and to produce an accurate record for future use in verification. Monitoring serves 3 main purposes: It is essential to food safety management in that it facilitates tracking of the operation.

Detailed explanation-2: -Critical limit definition Critical limits are measurable criteria of minimum and maximum standards that dictate whether a CCP is successful in controlling a food safety hazard and that you are only producing safe food for consumption. It tells you if the preparation is enough or has not satisfied acceptable levels.

Detailed explanation-3: -Critical Limits help distinguish safe products from potentially unsafe products. Critical Limits can be regulatory requirements or industry standards. They often include measurements of temperature, time, moisture level, salt level, acidity (pH), and/or water availability (aw).