HACCP Critical Control Point (CCP) Monitoring
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Section 1 of 4: Monitoring Record
Monitoring Record
Identify the production run and the monitoring device, then select which Critical Control Points this record covers. The CCP selections drive the gated sections below.
Note on Usage
This record is based on HACCP principles and the FDA Food Code time/temperature guidance. It does not replace your facility's written HACCP or food safety plan, and completing it does not by itself guarantee a safe product or regulatory compliance. You remain responsible for validating each critical limit, monitoring at the required frequency, and verifying corrective actions for your specific process.
Time of this monitoring check. Cooling checkpoints are captured separately below.
Use the batch/lot code that ties to your production and traceability record.
e.g., plan revision date, or the CCP number this record monitors.