Validating a HACCP System for the Production of Vegetable Shito

Table 3

Alternative monitoring systems for the CCPs.

CCP	Monitoring system 1
Raw material receipt	Inspection of certificate of analysis from selected suppliers
Washing of ginger and pepper	Manual inspection of number of washing times; Use of thermometer to check temperature of wash water/sanitizing solution; Use of chlorine strips to check concentration of sanitizing solution
Cooking	Ensure homogenized product by continuous stirring. Use of fixed calibrated temperature probes or thermometers with manual timing
Cooling	Ensure homogenized product by continuous stirring; Use of fixed calibrated temperature probes or thermometers with manual timing
Packaging	Use of fixed calibrated temperature probes or thermometers with manual timing