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Setting Up Monitoring Procedures

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Careful observation is needed to know when standards are met. This often involves measuring. The only way to know, for example, that a roast has reached the required internal temperature is to measure it, using a clean, sanitized thermometer.
Managers must ensure that all employees are trained to follow procedures and have the equipment needed to do the job.
Establishing monitoring procedures includes determining how a CCP is to be monitored or measured, when it is to be monitored, who is responsible for doing the measuring, and what equipment is needed to do the monitoring.

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