How many Critical Control Points (CCPs) are monitored every shift?

The number of Critical Control Points (CCPs) monitored every shift is typically identified as 13. Monitoring these CCPs is essential to ensure food safety and quality during food preparation and grilling processes. Each CCP plays a significant role in identifying potential hazards that could affect the safety of food products, aligning with food safety management protocols.

In a food safety management system, CCPs are established at points where control can be applied to prevent, eliminate, or reduce hazards to an acceptable level. The emphasis on monitoring these points ensures that any deviations are addressed promptly, helping to mitigate risks associated with foodborne illnesses.

The total of 13 CCPs reflects a structured approach to monitoring, ensuring that a comprehensive analysis of the food handling process is conducted consistently with each shift. This diligent monitoring helps maintain compliance with safety regulations and enhances consumer protection.