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Description
This checklist is the fourth step in establishing a HACCP Plan. For HACCP Principle 4, your team must establish monitoring procedures. These procedures, performed routinely by employees or automated systems, measure processes at CCPs and create records. Monitoring includes observations by employees (e.g., checking incoming materials) and equipment checks (e.g., continuous recording thermometers). This checklist has been certified by HACCP International to meet their requirements. While you may customize it to better suit your workplace, such modifications may result in the checklist no longer meeting HACCP International standards.