Control form for pasteurization temperatures
Log for documentation of critical control point
Use the form to log each control round at the pasteurisation installation. The form covers what must be documented at a minimum as a critical control point (CCP) in the self-checking programme.
| Time point | Batch no. | Temperature (°C) | Holding time (sec.) | Approved? | Initials |
|---|---|---|---|---|---|
| Ja / Nej | |||||
| Ja / Nej | |||||
| Ja / Nej |
- 01Read and note temperature just after the holder tube at each inspection round
- 02Note the holding time – check that it corresponds at least to the requirement for the chosen method (HTST/UHT)
- 03Clearly mark if a round is derived from the flow diversion valve
- 04In case of deviation: stop and investigate the cause before production continues
- 05The form is kept as part of the self-inspection documentation