This CCP monitoring template is used to assess a finished products pH to check if it meets the set critical limits. Take photo of product and indicate corrective actions taken in the event of critical limits not being met.
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Audit
[Note: This is an example reference for you to include monitoring procedures specific to your CCP]
What: pH of the finished product
How: Use a pH meter. Follow SOPs for preparing product slurry, calibrating pH meter, and
testing pH
Critical Limits: pH of 4.6 or below
Frequency: Each batch
Who: Chef or other designated employee
Record pH of finished product (should be pH of 4.6 or below)
Comments/ observations
This CCP monitoring template is used to assess a finished products pH to check if it meets the set critical limits. Take photo of product and indicate corrective actions taken in the event of critical limits not being met.
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