Title Page
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Reference number
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Establishment name
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Cover
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Conducted on
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Prepared by
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[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 -
Take photo of batch
Record Temperature (should be within Critical Limit of 80°F - 90°F)
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[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
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Comments/ observations
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Signature
