Quality control: checklist for critical points.
Daily registration of temperatures and control points in production and washing up
Quality control is a legal requirement. This form helps you identify the critical control points, set limit values and record daily measurements. Fill it out every day and keep it so the control can be documented.
§1. Critical control points (CCP)
| Control point | Limit value | How often |
|---|---|---|
| Cold room meat | Maks. 5 °C | Morning + evening |
| Frost | Maks. -18 °C | Morning + evening |
| Control panel | Maks. 5 °C | Upon opening + ongoing |
| Maturing room | 0–2 °C | Daily |
| Heat treatment | Core temp. according to recipe | Each batch |
§2. Daily registration
| Point | Måling | OK / deviation | Init. |
|---|---|---|---|
| Cold room meat | ____ °C | ____ | ____ |
| Frost | ____ °C | ____ | ____ |
| Counter | ____ °C | ____ | ____ |
| Maturing room | ____ °C | ____ | ____ |
§3. Receiving inspection
- 01Temperature at delivery measured and approved (meat max. approx. 5 °C).
- 02Packaging whole and clean.
- 03Durability and labeling in order.
- 04Traceability noted (supplier + batch).
§4. Corrective action in case of deviation
- 01Describe the deviation: what, where, when.
- 02Action: e.g. cooling, disposal, equipment repair.
- 03Assessment of affected goods: released or discarded.
- 04Responsible and date for follow-up.
§5. Cleaning and personal hygiene
- 01Cutting surfaces and tools cleaned and disinfected.
- 02Handwashing and glove changes when switching between tasks.
- 03Separation of raw and ready-to-eat maintained.
- 04Work clothes clean.