How does the log decide whether a reading is a deviation?

From the limit type of its CCP. For a minimum, such as a cooking core temperature of at least 75 °C in the example, a reading below the critical limit is Out of limits and a reading below the operating limit of 78 °C is Check. For a maximum, such as chilling to 5 °C, the same rules apply above the limits. 76.5 °C on the cooking CCP reads Check; 72.0 °C reads Out of limits.

What counts as a missed check?

For each production day and CCP, the checks per day your plan requires minus the checks logged, never below zero. A production day is a date with at least one record. If the cold store needs 2 checks a day and only 1 was logged on Thursday, the day grid shows 1 missed check in red on that day and the Missed checks tile counts it.

How is the hold cost estimated?

Units held times the value per held unit, plus a fixed QA investigation cost for the hold, both set on Setup. With 420 cases held at 28 per case and 650 of QA cost, the hold costs 12,410, the same answer as the Food Safety Hold Cost calculator. It is an estimate: rework, disposal and customer costs are not included.

Does this replace my HACCP plan?

No. It records and summarises monitoring against the limits you enter. Your hazard analysis, critical limits and their validation belong in your HACCP plan, following the Codex Alimentarius HACCP principles and the rules that apply where you operate. The example CCPs and limits in the workbook are illustrative only.

Why must the verifier be a different person?

Verification is an independent review that monitoring and corrective actions were done as the plan says, so most plans assign it to a supervisor or QA rather than the person who took the reading. The Check column flags a record where Verified by and Monitored by are the same initials, and the Records verified tile shows the share of records reviewed.

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HACCP CCP Monitoring Log Excel Template

Record every critical control point check, see each reading judged against its limits, and keep track of deviations, corrective actions, verification, missed checks and product on hold.

Overview

This HACCP monitoring log is a working Excel workbook for food safety and QA managers, HACCP team leaders and production supervisors who keep critical control point records and need to show they are complete. It ships with ten fictional production days for a ready-meals kitchen with four CCPs, so the dashboard and charts are populated when you open it; replace the example CCPs and records with your own and everything recalculates.

Each CCP on Setup has a limit type, a critical limit, an optional tighter operating limit and the number of checks the plan requires per production day. Every check is one row, and the workbook judges the reading in words: Within limits, Check when it has passed the operating limit but not the critical limit, and Out of limits when it is a deviation. A deviation needs a corrective action and a verifier who is not the monitor, and the Check column names whatever is missing. Product held on a deviation is costed as held units times their value plus a fixed QA investigation cost, the same formula as the Food Safety Hold Cost calculator on this site.

In practice, the log is filled in as checks are made and reviewed daily by QA. The dashboard shows the open deviations and missed checks an auditor would ask about first, the trend chart shows how close a CCP has been running to its limits, and the day grid shows exactly which check was missed on which day. The example limits are illustrative only; your critical limits come from your own validated HACCP plan.

What this template includes

CCP list on Setup: process step, hazard, parameter, unit, limit type (minimum or maximum), critical limit, an optional tighter operating limit and the checks required per day
CCP Log table: one row per check with date, time, batch, reading, who monitored, corrective action, product held and who verified
Every reading judged in words: Within limits, Check (past the operating limit) or Out of limits (a deviation), from the limits of its CCP
Check column that names what is missing: corrective action, verification of a deviation, a verifier who is also the monitor, a duplicate check time, a CCP not on the list
Estimated cost of product held on a deviation: units held times value per unit plus a QA investigation cost
Dashboard with date filters and KPI tiles for checks logged, deviations, open deviations, missed checks, records verified, product held and hold cost
Two native charts: the last 20 readings of the CCP you choose against its critical and operating limits, and deviations and missed checks by CCP
A day-by-CCP grid of missed checks against the required frequency, and a by-CCP summary table
Method sheet with every rule, and a Verify sheet that re-checks the workbook against an independent reference, including the Food Safety Hold Cost calculator's example

Suggested use case

Use it to keep CCP monitoring records for a kitchen, bakery or food plant, to prepare for an audit or inspection, to review the week's deviations and open actions in a food safety meeting, or to see which CCP keeps putting product on hold.

How to use it

On Setup, enter your site name, currency, the unit you hold product in, its value per unit and the QA cost of a hold.
Replace the example CCPs with the critical control points of your HACCP plan, with their limits and required checks per day.
On CCP Log, add one row per check with the reading and the monitor's initials; for a deviation, add the corrective action, product held and the verifier.
Clear anything the Check column flags.
Open the Dashboard, pick the CCP to chart and the dates to review.

Frequently Asked Questions

How does the log decide whether a reading is a deviation?: From the limit type of its CCP. For a minimum, such as a cooking core temperature of at least 75 °C in the example, a reading below the critical limit is Out of limits and a reading below the operating limit of 78 °C is Check. For a maximum, such as chilling to 5 °C, the same rules apply above the limits. 76.5 °C on the cooking CCP reads Check; 72.0 °C reads Out of limits.
What counts as a missed check?: For each production day and CCP, the checks per day your plan requires minus the checks logged, never below zero. A production day is a date with at least one record. If the cold store needs 2 checks a day and only 1 was logged on Thursday, the day grid shows 1 missed check in red on that day and the Missed checks tile counts it.
How is the hold cost estimated?: Units held times the value per held unit, plus a fixed QA investigation cost for the hold, both set on Setup. With 420 cases held at 28 per case and 650 of QA cost, the hold costs 12,410, the same answer as the Food Safety Hold Cost calculator. It is an estimate: rework, disposal and customer costs are not included.
Does this replace my HACCP plan?: No. It records and summarises monitoring against the limits you enter. Your hazard analysis, critical limits and their validation belong in your HACCP plan, following the Codex Alimentarius HACCP principles and the rules that apply where you operate. The example CCPs and limits in the workbook are illustrative only.
Why must the verifier be a different person?: Verification is an independent review that monitoring and corrective actions were done as the plan says, so most plans assign it to a supervisor or QA rather than the person who took the reading. The Check column flags a record where Verified by and Monitored by are the same initials, and the Records verified tile shows the share of records reviewed.