[Note: This is an example reference for you to include monitoring procedures specific to your CCP]
What: Cooked product temperature
How: Record cooked temperature of product
Critical Limits: 80 - 90ºF
Frequency: Each batch or lot
Who: Plant manager or trained assignee
Take photo of batch
Record Temperature (should be within Critical Limit of 80°F - 90°F)
Should be between 80˚F to 90˚F
[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
- Calibrate thermometers and house chart recorder - weekly by a trained designee
- Daily verification of monitoring & corrective action records by a manager, supervisor, or trained designee.
Chef, supervisor or person in charge (PIC) must verify that employees are monitoring and checking temperatures 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 cooking process.
All food workers must use and maintain equipment per manufacturer’s specifications