HACCP Transit Temperature Monitoring Log

Because it's a step where control is essential to prevent a food-safety hazard (pathogen growth in the danger zone, or thaw of frozen product) and where a measurable limit exists. HACCP designates such steps as CCPs requiring monitoring, critical limits, corrective actions, verification and records. Cold/hot transport almost always qualifies — which is why a documented monitoring log through the journey is a compliance requirement, not an optional nicety.

Regulation- and product-specific: chilled foods commonly ≤5 °C (poultry/high-risk often ≤4 °C), frozen ≤-18 °C, hot-held foods ≥63 °C, and shorter tolerances for the highest-risk products. Your HACCP plan sets the actual limit based on the food and the law where you operate (FSMA, EU food hygiene regs, FSSAI, etc.). Enter YOUR plan's limit — the log judges readings against it, but the limit's authority is your validated plan.

Follow your HACCP plan's predetermined corrective action and DOCUMENT it: typically isolate/identify the affected product, assess it (duration and degree of breach against safety criteria), decide disposition (reject, divert, or release if within a validated tolerance), and notify the responsible person. The corrective-action field exists because HACCP requires the action to be recorded — an unactioned breach in the record is the finding auditors escalate.

Continuous logging is best practice (and increasingly expected), supplemented by manual checks at the CCP-relevant points your plan specifies — at minimum loading, key transit points and unloading. Manual spot-checks at handoffs catch what a logger inside the load might lag on (a door-open event, a unit fault). The plan defines the frequency; the principle is enough monitoring to detect a loss of control before it becomes an unsafe delivery.