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CCP Monitoring Log with Critical Limit Check Worksheet

A CCP monitoring record must show the reading, the critical limit and who checked. This worksheet checks each reading against its limits automatically, so deviations stand out before they reach an auditor.

Download:

Date	CCP	Parameter	Lower limit	Upper limit	Reading	In limit (1 = yes)	Amount outside limit	Monitor initials
						1	0
						0	-1.2
						1	0
						1	0
						0	12

Readings in limit

Readings logged

In-limit rate

60%

Deviations to action

Example limits are illustrative. Use the critical limits from your own validated HACCP plan. Every deviation needs a documented corrective action, product disposition and verification sign-off, which this log supports but does not replace.

Move CCP records into your ERP

An optional review of capturing monitoring data and deviations in ERP quality records.

Optional. The tool and every export work without this. No spam.

How to use it

Add one row per monitoring event. Pick the CCP, name the parameter, enter the lower and upper critical limits from your HACCP plan, then the reading. The sheet marks each row in or out of limit and shows how far it missed. The summary gives the in-limit rate and the number of deviations needing corrective action. Export to Excel or PDF to file with the daily production record.

Enter limits as numbers in the same unit as the reading
Use 0 or a very high number for a one-sided limit
Sign or initial each entry

What regulators look for

Under HACCP principles, monitoring must be continuous or frequent enough to ensure the critical limit is met, and records must be reviewed by a trained person, typically within a set time, often one working day. Under US rules such as 21 CFR Part 117 and 9 CFR Part 417, and in GFSI schemes, records show actual values, not just a tick, plus the time, the monitor's identity and verification review.

Common mistakes

Frequent errors are logging pass or fail instead of the actual value, rounding readings inside the limit, entering limits that differ from the plan, delaying review so affected product has shipped, and treating a deviation as closed without a root cause. In the example above the 72.8 C cook reading and the 112 ppm sulfite reading are both out of limit and would need hold, disposition and corrective action records.

Frequently Asked Questions

What is a critical limit?

A critical limit is the maximum or minimum value for a biological, chemical or physical parameter that must be met to control a hazard at a CCP, such as a minimum cook temperature or a maximum pH.

How often must CCPs be monitored?

Often enough to ensure control. Continuous monitoring is preferred where possible, otherwise the frequency in your HACCP plan applies and must be justified.

What do I do when a reading is out of limit?

Follow the corrective action in the plan: stop or adjust the process, hold affected product, evaluate disposition, find the cause and document it. Then verify the control is restored.

Can this log replace electronic monitoring?

It can document manual checks. For continuous control such as chart recorders or data loggers, keep those records too and reference them here.

If CCP records are paper or spreadsheets, Netray can help move deviations into ERP quality workflows with human approval kept in the loop.

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