Verify a critical control point on a HACCP line

Reinforce the HACCP CCP check from food-safety / ServSafe-level training. Product does not move forward until the critical limit is recorded.

1. Identify the CCP and its critical limit from the HACCP plan.
2. Calibrate or verify the measuring device.
3. Take the required measurement at the taught location.
4. Record the actual value and time.
5. Apply the corrective action if the limit is missed.
6. Hold or dispose of the affected lot as the plan requires.
7. Initial the CCP log before releasing the line.