AP04032019W / Lola's Produce / Produced goods, tomato sauce / 4 Apr 2019 / James Dunst
Failed items
0
Created actions
0
Reference number
AP04032019W
Establishment name
Lola's Produce
Cover
Produced goods, tomato sauce
Conducted on
4th Apr, 2019
8:55 AM PST
Prepared by
James Dunst
Audit
[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
Photos
Record pH of finished product (should be pH of 4.6 or below)
6.3
[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.