Im new in the HACCP food safety system as part of my subject food safety and sanitation, taking up hotel and restuarant management..i got question in the principle 4 "monitoring"..

have a food safety checklist on my HACCP plan now what should i consider for the principle 4 to apply on my product or could someone post or site for an example in monitoring chart..this will be a great help for me..

by the way my product is Papaya pickles (Achara)
could someone post for the proper temperature of this food..

Hi Jake

This would depend on your critical control point.

If it is cooking then this could be time and temperatures of cooking and then cooling.
With pickles it is usually acidity e.g. measuring the pH or amount of vinegar added.

Regards,

tony