Note: This is an example guide for you to include monitoring procedures specifically for your CCP.What? Temperature of the cooked productHow? Recording the cooking temperature of the productCritical limits: 80 - 90ºFFrequency: each load or amountWho? Plant manager or trained representative
Take a picture of the load
Measure temperature (should be within critical threshold of 80°F - 90°F)
Note: This is a pattern you can use for any necessary corrective action.Take measures to immediately inform the supervisor of any temperature fluctuations and remove the product from the process.
Report the corrective procedures taken
Please note that this checklist template is a hypothetical example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.
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