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[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

Take photo of batch

Record pH of finished product (should be pH of 4.6 or below)

[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

Comments/ observations

Signature

CCP Monitoring Template - Ph Log Checklist

Created by: SafetyCulture Staff | Industry: General | Downloads: 15

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

Take photo of batch

Record pH of finished product (should be pH of 4.6 or below)

[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

Comments/ observations

Signature