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This CCP monitoring checklist is used by a person in charge (PIC) or chef to take a photo of finished products and capture temperatures as evidence of critical limits being met or not.
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This CCP monitoring template is used to assess a finished products pH to check if it meets the set critical limits. Take photo of product and indicate corrective actions taken in the event of critical limits not being met.
This V-CCP monitoring template is used to assess if received raw materials pass material testing. Testing helps control vulnerability in food fraud caused by low-quality raw materials. Take photo of raw materials upon receipt and assign corrective measures in the event that they do not meet critical limits.
This temperature monitoring log template is a tool used to maintain refrigerators and freezers in the facility. Designated staff can use this to record daily freezer/refrigerator temperature logs and complete it by affixing signatures. Maximize using this template with a bluetooth thermometer and customize this template to set the appropriate temperature level.
This HACCP plan template is used in conducting hazard analysis, defining critical limits, and critical control points in food production. It also helps in identifying biological, chemical, and physical hazards in the production of raw materials, handling or preparation, and distribution and consumption of finished products.
