Monitoring Sanitation Controls

Once you identify a hazard that requires a Sanitation Process Preventive Control, you must ensure that workers apply the control effectively. For example, an outbreak occurred when workers dipped raw vegetables in a chorine solution to prevent Salmonella but didn’t check the solution concentration. The product became contaminated as a result of ineffective monitoring.

In our peanut butter example, we have identified the potential hazard of Salmonella in the cooling area. Here, we use our typical monitoring form to describe what is needed to monitor the control of this hazard.

*Dedicated personnel may not be possible for all operations. In those cases, procedures should be in place to ensure workers do not cross contaminate areas.

Dry cleaning equipment and other surfaces when production is complete or when switching to another product is intended to prevent Salmonella contamination. You can monitoring whether that cleaning is effective by testing for Salmonella, a procedure that is performed best by trained specialists, who can sample points in the process and run laboratory tests to ensure the area where food is processed is free of bacteria.