Templates and records · HACCP · Clause 5.2 d)
CCP monitoring sheet: template and example
The daily entry that shows each CCP is within its limit. It is the record inspectors look at most, and the easiest to falsify without meaning to.
In one sentence
The CCP monitoring sheet records, at each critical control point, the measurement or observation with its date, time, value and person responsible, and its comparison with the critical limit, because Article 5(2)(d) of Regulation (EC) 852/2004 requires effective monitoring procedures and Article 5(2)(g) requires records showing that they are applied.
- Where the standard requires it
- HACCP · Clause 5.2 d) Clause references cite the points of Article 5(2) of Regulation (EC) 852/2004, which lists the HACCP principles; they are applied following Codex CXC 1-1969, revised in 2020.
- Type of information
- Mandatory record Mandatory record (Article 5(2)(d) and (g) of Regulation 852/2004)
- Who fills it in
- Someone trained on that CCP Whoever monitors must know the limit and what to do if it is exceeded
- When
- At the frequency set in the plan Continuously or at intervals that allow action before the product is released
- How long it is kept
- An appropriate period Article 5(4) of Regulation (EC) 852/2004 sets no period: it requires documents and records to be kept for an appropriate length of time. Covering at least the shelf life of the product, with a margin, lets you respond to an inspection or a complaint.
What the standard requires
What HACCP demands and what it leaves to your judgement
Monitoring must be able to detect a loss of control in time to act before the product leaves. The Codex asks you to define what is measured, how, how often and by whom, and to prefer continuous monitoring where possible.
The record must be made at the time of measurement. A sheet filled in at the end of the shift or the day does not prove that monitoring took place, and inspectors spot it by comparing times, handwriting and suspiciously identical values.
IFS Food makes this record a KO requirement and also asks for signed verification; if the plant is certified, it is worth reading that sheet too.
Structure
Fields the template should include
- CCP, step and critical limit
- Product and batch
- Date and time of each measurement
- Value measured or observation
- Measuring equipment
- Person monitoring
- Deviation: yes or no, and reference to the corrective action
- Review of the record: who and when
Example
Example: cooking monitoring in a fictitious kitchen
Company, people and figures are fictitious: the example only shows what a properly completed record looks like.
| Field | Content |
|---|---|
| CCP | CCP-1 · cooking chicken · ≥ 75 °C at the core |
| Batch | EP-26-0915 · 40 kg |
| 09:40 | 78 °C · probe S-02 · cook |
| 11:15 | 76 °C · probe S-02 · cook |
| 12:50 | 72 °C · deviation · corrective action CA-2026-018 |
| 13:05 | 77 °C after extending cooking · conforming |
| Review | Production supervisor · 15:00 · signed |
At the audit
Mistakes auditors commonly flag
- Records filled in at the end of the shift with round numbers.
- Out-of-limit values noted with no corrective action.
- Measuring equipment that is not calibrated or not identified.
- Nobody reviews the sheet.
- Frequencies lower than those stated in the plan.
In Kimobox
How this record is kept in Kimobox
- 1The operator records the reading at the time from the line terminal or a mobile, with the actual time.
- 2If the equipment is connected, the reading arrives automatically from the plant system.
- 3An out-of-limit reading automatically opens the corrective action.
- 4If required, the daily close can be sealed on a blockchain so the evidence does not depend solely on the company's own system.
Frequently asked questions
What people ask us before getting started
How often should a CCP be monitored?
Often enough to detect a deviation before the product leaves the company's control. The plan sets it according to the process; for ovens or pasteurisers it is usually continuous.
Are cold store temperature records CCP monitoring?
It depends on the hazard analysis. In many establishments cold storage is a prerequisite, not a CCP, but it is recorded in the same way, with its limit and alarm.
What happens if a measurement is missed?
That period has no evidence of control, and the product affected must be evaluated before release. It is worth treating it as a deviation and analysing why it was missed.
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Sources
Where each figure comes from
References to the official text in force. If a standard is revised, this page is updated and the review date says so.
- Regulation (EC) No 852/2004 on the hygiene of foodstuffs (Article 5 and Annex II) EUR-Lex · 29 April 2004
- General Principles of Food Hygiene, CXC 1-1969 Codex Alimentarius (FAO/WHO) · 2020 revision