Title Page

  • Reference number

  • Establishment name

  • Cover

  • Conducted on

  • Prepared by

  • [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

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.