Template

HACCP Principle 4: Monitoring Procedures

by Jack Olseen, from the Community

20+

Learn how to implement effective HACCP Principle 4 monitoring procedures across critical control points. Use connected sensors and Bluetooth thermometers to track temperature and humidity, trigger alerts when limits are exceeded, and capture issues and actions for full traceability. Consistent monitoring and records help you react fast, demonstrate compliance, and use trends over time to predict and prevent future food safety incidents.

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Confirm accountability and compliance with a digital log

With SafetyCulture you can

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 for HACCP Principle 4
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.
by HACCP International, from the Community
Downloads: 100+
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Template
HACCP Principle 2: Determine Critical Control Points
This HACCP Principle 2 checklist guides teams to determine Critical Control Points across the food production process. Record biological, chemical, and physical hazards, set critical limits, specify monitoring methods, equipment, frequency, and responsible personnel. Document corrective actions for limit deviations and verify activities. Use SafetyCulture to capture data on site and generate audit-ready reports that support ongoing food safety compliance.
by Jack Olseen, from the Community
Downloads: 10+
Get
Template
HACCP Principle 6: Record Keeping Procedures
This HACCP Principle 6 template helps food businesses establish and maintain effective record keeping procedures. Use it to define where records are stored (digital or paper), outline safeguards to prevent loss or damage, assign responsibility for record integrity, and document monitoring, corrective actions, and verification activities. It also prompts you to set a next evaluation date and create a recurring schedule or action to ensure ongoing compliance and continuous improvement in food safety documentation.
by Jack Olseen, from the Community
Downloads: 10+
Get
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+
Get

CCP Monitoring for HACCP Principle 4

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.

by HACCP International, from the Community

100+

Get

Template

HACCP Principle 2: Determine Critical Control Points

This HACCP Principle 2 checklist guides teams to determine Critical Control Points across the food production process. Record biological, chemical, and physical hazards, set critical limits, specify monitoring methods, equipment, frequency, and responsible personnel. Document corrective actions for limit deviations and verify activities. Use SafetyCulture to capture data on site and generate audit-ready reports that support ongoing food safety compliance.

by Jack Olseen, from the Community

10+

Get

Template

HACCP Principle 6: Record Keeping Procedures

This HACCP Principle 6 template helps food businesses establish and maintain effective record keeping procedures. Use it to define where records are stored (digital or paper), outline safeguards to prevent loss or damage, assign responsibility for record integrity, and document monitoring, corrective actions, and verification activities. It also prompts you to set a next evaluation date and create a recurring schedule or action to ensure ongoing compliance and continuous improvement in food safety documentation.

by Jack Olseen, from the Community

10+

Get

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

100+

Get

HACCP Principle 4: Monitoring Procedures

About author

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