[Note: This is an example reference for you to include monitoring procedures specific to your CCP]
What: Cooked product temperature
How: Record cooked temperature of product
Critical Limits: 80 - 90ºF
Frequency: Each batch or lot
Who: Plant manager or trained assignee
Record Temperature (should be within Critical Limit of 80°F - 90°F)
[Note: This is an example reference for you to include for required corrective actions]
Take action to notify the supervisor immediately of temperature deviation and take the product out of the process.
Document corrective actions taken
CCP Monitoring Checklist - Temperature
This CCP monitoring checklist is used by a person in charge (PIC) or chef to take a photo of finished products and capture temperatures as evidence of critical limits being met or not.
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended
take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or
or other applicable laws. You should also seek your own professional advice to determine if the use of such
permissible in your workplace or jurisdiction.