Set up a CCP and its critical limit

Setting up CCPs requires the admin or owner role.

1. Open Food Safety, then Monitoring, and follow the Back to CCPs link. That is the Critical Control Points page. The Today dashboard also links to it.
2. The fastest path is the template library. Click Add From Template Library, find a check like a pH test or cold storage temperature, and click Add to account. The template is copied into your account where you can edit it.
3. To build one from scratch, click Add New CCP instead.

[facsimile candidate: Critical Control Points list with template library]

Each CCP has:

• A name and a definition in plain language.
• A result type: Numeric or Pass/Fail.
• For numeric CCPs, a critical limit: the value, the unit, and the direction (at or below, at or above, below, above). All three are set together. FourFoxes uses this to grade every reading automatically.
• A monitoring cadence: every batch, or every N hours.
• An optional instrument, so each reading records which meter took it.
• A corrective action procedure: the steps your team should follow when the check fails. Operators see this text next to a failed reading.

Then attach the CCP to your products. On the product form, check the CCP under Food Safety Checks. That is what makes it appear on the packaging screen for those batches.

One CCP per account can be set to sync batch pH. With that on, saving a pH on a batch creates the monitoring record automatically.

Related

• Log a CCP check from the floor
• Export HACCP logs for an inspection