Monitoring Processes and Calibration

Definition of Monitoring in Food Safety

Checking, observing, or supervising to maintain control and provide objective evidence that a process is under control.

5 Key Questions of Monitoring

What, How, Where, When, and Who.

Stakeholders Responsible for Food Monitoring

Local council, EHO (external audits), Food Safety Supervisors, and all food handlers.

Examples of Food Monitoring Methods

Inspecting work areas, ongoing work monitoring, bacterial swabs, chemical tests, and temperature tracking.

FSANZ Thermometer Accuracy Requirement

Must be readily available and accurately measure food temperatures to ±1°C.

Types of Food Thermometers

Digital probe, dial thermometer, fridge/freezer thermometer, liquid-filled thermometer, and infrared thermometer.

Thermometer Calibration Methods

Cold Calibration and Hot Calibration.