1.4 Establish monitoring procedures

The purpose of establishing a monitoring system is to control your CCP, and prevent it from exceeding the critical limit. It has to be established immediately after the ccp is identified to adjust and to maintain control. A good monitoring system should answer the following questions: Who, What, How and the Frequency of monitoring.
Monitoring methods vary, depending on the control measures and critical limits.

1.5 Establish corrective actions

It has 2 purposes.
1. Provide an immediate action to make the food safe for consumption
2. To prevent the problem from happening again

If monitoring shows that there is a deviation from an established critical limit, either beyond or below it, it means that corrective actions have to be implemented. It is actually a set of preventive actions to correct the problem before food safety issue arises. Once again, corrective actions vary, depending on the control measures and critical limits.

References
1. Ensuring Safe Food- A HACCP-Based Plan for Ensuring Food Safety in Retail Establishments. The Ohio State University. http://ohioline.osu.edu/b901/chapter_7.html; accessed on 26th May 2008

2. HACCP (Hazard Analysis Critical Control Points). City of Bradford Metropolitan District Council. http://www.bradford.gov.uk/health_well-being_and_care/food_and_drink/Food+Safety+-+New+Businesses/HACCP+(Hazard+Analysis+Critical+Control+Points).htm; accessed on 26th May 2008