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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.
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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 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.
Use this template for conducting the initial screening for food fraud vulnerability of a product, ingredient, or raw material. The QA Officer can use this digital form to proactively determine the likelihood of fraud and severity of consequences should food fraud happen.
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.
