This CCP monitoring template is used to assess the pH of a finished product to review if it matches the set critical limits. Take a photo of the product and indicate improving actions used in case of critical limits not being reached.
[This is an example reference for you to include monitoring methods specific to your CCP]
What: pH of the complete product
How: Use a pH meter. Follow SOPs for providing product slurry, calibrating pH meter and
measuring pH
Critical Limits: pH of 4.6 or under
Frequency: Each batch
Who: Boss or other assigned employee
Attach photo of batch
Document pH of finished product (should be less than 4.6 )
Please note that this checklist template is a hypothetical appuses-hero 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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