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CCP Monitoring Template - pH Log
AP04032019W / Lola's Produce / Produced goods, tomato sauce / 4 Apr 2019 / James Dunst
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Establishment name
Lola's Produce
Produced goods, tomato sauce
Conducted on

4th Apr, 2019

8:55 AM PST

Prepared by
James Dunst
[Note: This is an example reference for you to include monitoring procedures specific to your CCP] What: pH of the finished product How: Use a pH meter. Follow SOPs for preparing product slurry, calibrating pH meter, and testing pH Critical Limits: pH of 4.6 or below Frequency: Each batch Who: Chef or other designated employee
Take photo of batch
Record pH of finished product (should be pH of 4.6 or below)
[Note: This is an example reference for you to include for required corrective actions] Take action to notify the supervisor immediately of temperature deviation and take the product out of the process.
Document corrective actions taken
● Discard the batch. ● Identify and retrain employee(s) on how to ensure that critical limits are met. ● Recorded corrective actions on the Thermal Processing and pH Testing Log.
Comments/ observations
Chef, supervisor or person in charge (PIC) must verify that employees are monitoring and checking finished product pH by: ● Visually monitoring employees during their shift. ● Reviewing all records including Thermal Processing and pH Testing Log within seven days. Chef and manager must conduct a yearly review of the ROP process. All food workers must use and maintain equipment per manufacturer’s specifications.
James Dunst
4th Apr, 2019 8:58 AM PST
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