Table 3: Alternative monitoring systems for the CCPs.

CCPMonitoring system 1

Raw material receiptInspection of certificate of analysis from selected suppliers

Washing of ginger and pepperManual inspection of number of washing times
Use of thermometer to check temperature of wash water/sanitizing solution
Use of chlorine strips to check concentration of sanitizing solution

CookingEnsure homogenized product by continuous stirring. Use of fixed calibrated temperature probes or thermometers with manual timing

CoolingEnsure homogenized product by continuous stirring
Use of fixed calibrated temperature probes or thermometers with manual timing

PackagingUse of fixed calibrated temperature probes or thermometers with manual timing