# CCP Monitoring Log

This is the daily floor record where whoever is running the line writes down every
check at a critical control point: the reading they took, the time, whether it met the
limit, and what they did if it didn't. Print one per line or per shift, fill it in as
each check happens, and file it as the proof your critical controls stayed in control.

A critical control point (CCP) is a step in your process where a control keeps a food
safety hazard in check — preventing it, removing it, or cutting it to a safe level. For
every CCP you set a critical limit: the maximum or minimum value a measurable parameter
must stay within — a temperature, a time, a pH, a metal-detector setting — to keep the
hazard controlled. Monitoring is taking a planned sequence of readings that shows
whether the CCP is under control, and recording each one.

FDA's HACCP model is explicit that the records tied to CCP monitoring should be dated
and signed or initialed by the person doing the monitoring — which is why every row
carries a time and a set of operator initials, not just a number. When a reading does
not meet the limit, that is a deviation: mark the row Out, take a corrective action
(bring the CCP back under control and decide what happens to the affected product), and
record the detail in the deviation log below.

The example critical limits, temperatures, and frequencies here are illustrations only.
Your critical limits come from your own hazard analysis and validation — replace every
example with the values from your own HACCP plan before this log goes to the floor.

In / Out column: write In when the reading meets the critical limit, Out when it does not.

- FDA, HACCP Principles & Application Guidelines (NACMCF), definitions of critical
  control point, critical limit, monitoring, deviation, and corrective action, and the
  record-signing requirement:
  https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines

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## Your critical control points

Fill this in once, from your HACCP plan, so everyone reading the log knows what "in
limit" means for each CCP.

| CCP | Process step | Hazard controlled | Critical limit | Monitoring method | Frequency | Who monitors |
| --- | --- | --- | --- | --- | --- | --- |
| (example) CCP-1 Cook | Cook kettle | Pathogen survival (biological) | Internal temp >= 165F (74C), held 15 seconds | Calibrated probe thermometer, coldest point | Every batch | Line cook |
| (example) CCP-2 Cool | Blast chiller | Pathogen growth (biological) | 135F to 70F within 2 hours, then 70F to 41F within 4 more | Probe thermometer at start and each stage | Every batch | Line cook |
| (example) CCP-3 Metal detection | In-line detector | Metal fragment (physical) | Reject any pack failing the ferrous / non-ferrous / stainless test standard | Pass test wands through, confirm reject fires | Start, every 2 hours, end | Packer |
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## Daily monitoring log

One row per check. Read the value, write it down, compare it to the critical limit for
that CCP, and mark In or Out. Time and initial every row. Start a fresh sheet each day.

| Date | Time | CCP | Critical limit | Reading / measurement | In / Out | Operator initials | Corrective action (if Out) |
| --- | --- | --- | --- | --- | --- | --- | --- |
| (example) 07/15 | 09:12 | CCP-1 Cook | >= 165F / 15 s | 172F | In | JR | — |
| (example) 07/15 | 11:40 | CCP-1 Cook | >= 165F / 15 s | 158F | Out | JR | Batch to QA hold, recooked to 168F, re-logged — see deviation 1 |
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## Deviations and corrective actions

Every Out row above gets a line here. A corrective action is not finished until you
have fixed the cause, brought the CCP back under control, and decided what happens to
the product made while the limit was breached.

| # | Date / time | CCP | Reading | What went wrong (cause) | Corrective action taken | Disposition of affected product | Done by | Verified by |
| --- | --- | --- | --- | --- | --- | --- | --- | --- |
| (example) 1 | 07/15 11:40 | CCP-1 Cook | 158F | Kettle thermostat had drifted | Recalibrated thermostat, recooked the batch to 168F | Batch recooked and released; nothing shipped out of limit | JR | ____ |
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## Verification and review

Monitoring proves control only when someone accountable reviews the records. Have a
supervisor review this log on a set schedule — a verification activity separate from the
monitoring itself — confirm every deviation was closed, and sign. Keep completed logs
for the retention period your plan or your auditor requires.

| Review period (date range) | Records reviewed by (name, role) | All deviations closed? (Y / N) | Date reviewed | Signature / initials |
| --- | --- | --- | --- | --- |
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