A blank, fillable daily floor log for your critical control points — the reading, the time, who took it, whether it met the critical limit, and the corrective action if it didn't — so every CCP check is recorded as it happens.
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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 is only controlled if someone checks it and writes the check down. This log is where that happens. Each row is one check: the measurement, the moment it was taken, and the initials of the person who took it.
For every CCP you set a that the reading has to meet. Checking a CCP on a planned schedule and recording each result is . 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 (FDA, HACCP Principles & Application Guidelines, verified July 2026) — 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 , and it triggers a corrective action: bring the CCP back under control, decide what happens to the product made while it was out, and record both. Mark that row Out, note the action in the last column, and carry the detail into the deviation log further down.
Fill it in as each check happens, never from memory at the end of a shift. Download a blank copy of this log to print for the floor. In the In / Out column, write In when the reading meets the critical limit and Out when it does not.
The example limits here are not yours
The critical limits, temperatures, and frequencies shown below are illustrations. Your critical limits come from your own hazard analysis and validation — a wrong number on a floor log means the team trusts a control that is not actually holding the hazard. Replace every example with the values from your own HACCP plan before this log goes to the floor.
Fill this in once, from your HACCP plan, so everyone reading the log knows what "in limit" means for each CCP. The lesson on critical limits and monitoring walks through where these values come from.
| CCP | Process step | Hazard controlled | Critical limit | Monitoring method | Frequency | Who monitors |
|---|---|---|---|---|---|---|
| (example) CCP-1 Cook | Cook kettle | Pathogen survival (biological) | Internal temp ≥ 165°F (74°C), held 15 seconds | Calibrated probe thermometer, coldest point | Every batch | Line cook |
| (example) CCP-2 Cool | Blast chiller | Pathogen growth (biological) | 135°F to 70°F within 2 hours, then 70°F to 41°F 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 |
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 | ≥ 165°F / 15 s | 172°F | In | JR | — |
| (example) 07/15 | 11:40 | CCP-1 Cook | ≥ 165°F / 15 s | 158°F | Out | JR | Batch to QA hold, recooked to 168°F, re-logged — see deviation 1 |
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. The lesson on corrective actions and verification covers what each one has to do.
| # | 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 | 158°F | Kettle thermostat had drifted | Recalibrated thermostat, recooked the batch to 168°F | Batch recooked and released; nothing shipped out of limit | JR | ____ |
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 |
|---|---|---|---|---|