Template

CCP Monitoring for HACCP Principle 4

by HACCP International, from the Community

100+

Use this certified checklist to design and document CCP monitoring as part of HACCP Principle 4. Define what, when, how, where, and who for each CCP, set frequencies that assure control, assign responsible personnel, and capture records from observations and equipment such as continuous recording thermometers. Includes prompts for implementation status, notification methods, and examples of monitoring forms, plus a sign off section for verification. Customizing may affect HACCP International certification, so confirm suitability for your site and jurisdiction.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
CCP Monitoring (HACCP Principle 4)
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.
by HACCP International
Downloads: 100+
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Template
Critical Control Points (CCP) Identification (HACCP Principle 2)
The second HACCP principle involves identifying the Critical Control Points (CCPs) in the food production process. A CCP is a specific point, step, or procedure where control can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels. 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.
by HACCP International
Downloads: 20+
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Template
CCP Monitoring Template
This CCP Monitoring Template helps teams document critical control point checks in support of a HACCP program. Capture the production line, date and time of monitoring, the CCP monitored, whether results are within critical limits, photo evidence, comments, and the name and signature of the person who performed the check. Use it to standardize food safety monitoring, simplify audits, and maintain clear records of compliance across your operations. The template is a starting point and should be adapted to your specific processes and regulatory requirements.
by SafetyCulture
Downloads: 100+
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Template
CCP Monitoring Checklist - Temperature
This CCP monitoring checklist helps a person in charge or chef document temperature readings for cooked products and attach photos as evidence of meeting HACCP critical limits. It guides users to record batch temperatures, note frequency, identify responsible personnel, and capture corrective actions when a deviation occurs. Sections include reference details, monitoring steps, critical limits, documentation of actions, comments, and signature for accountability. Ideal for restaurants, catering, and food production teams needing reliable CCP temperature monitoring.
by Adham Taher, from the Community
Downloads: 0
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CCP Monitoring (HACCP Principle 4)

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.

by HACCP International

100+

Get

Template

Critical Control Points (CCP) Identification (HACCP Principle 2)

The second HACCP principle involves identifying the Critical Control Points (CCPs) in the food production process. A CCP is a specific point, step, or procedure where control can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels. 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.

by HACCP International

20+

Get

Template

CCP Monitoring Template

This CCP Monitoring Template helps teams document critical control point checks in support of a HACCP program. Capture the production line, date and time of monitoring, the CCP monitored, whether results are within critical limits, photo evidence, comments, and the name and signature of the person who performed the check. Use it to standardize food safety monitoring, simplify audits, and maintain clear records of compliance across your operations. The template is a starting point and should be adapted to your specific processes and regulatory requirements.

by SafetyCulture

100+

Get

Template

CCP Monitoring Checklist - Temperature

This CCP monitoring checklist helps a person in charge or chef document temperature readings for cooked products and attach photos as evidence of meeting HACCP critical limits. It guides users to record batch temperatures, note frequency, identify responsible personnel, and capture corrective actions when a deviation occurs. Sections include reference details, monitoring steps, critical limits, documentation of actions, comments, and signature for accountability. Ideal for restaurants, catering, and food production teams needing reliable CCP temperature monitoring.

by Adham Taher, from the Community

Get

CCP Monitoring for HACCP Principle 4

About author

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