ANNEXURE ‘I’

HOLIDAY INN EXPRESS

HACCP STUDY REV-01

VALIDATION RECORD OF CCPs

VALIDATION SUMMARY
DATE: 03/01/2022
CCP1- temp of incoming raw material as per specification (reg 07)
CCP2- temp of cooking (reg 02)

STEP/ACTIVITY SCOPE VALIDATION ANALYSIS

Temp and physiochemical Temp as required, calibration of Validated the temp through calibrated digital temperature meter found ok and
check of incoming as per temp probes and refrigerator, verified. CCP1-
specification. calibration record for display of
deep freezer and refrigerator. Controlling of temp through daily visual checking of Temp by Operator and QC
Department. Temp Monitoring Record is found ok.

1. Product Name: Shambar 3 Kg. Item Code OF010269 Date

3/01/2022 Time 1:35 Am temp- 71 (65-73°C) (raw material
information- deep freezer temp record -18°C reg
2. Product Name. Medu Vada Item Code OF010271 Date
3/01/2022 Time 1:35 temp-72°C (65-73°C)
3. Product Name. MTR Channa Masala Item Code OF010018 Date
3/01/2022 Time 11:00 temp-72°C (65-73°C)
4. Product Name. Aloo Matar Item code OF010454 Date 03/01/2022
Time 11:10 Am temp-72°C (65-73°C)
product process date: 02.01.2022
Test result found ok. No temp variation or found any changes during onsite
verification. Temp Monitoring record has verified with Quality Department.
Verification done by

HACCP Team Leader Mr. Munesh Kumar Singh

Mr. Shantanu Pant Member of HACCP TEAM
 ANNEXURE ‘I’

HOLIDAY INN EXPRESS

HACCP STUDY REV-01

VALIDATION RECORD OF CCPs

Record available in file seen and verified ok.

Seen & Verified ok

Verification done by

HACCP Team Leader Mr. Munesh Kumar Singh

Mr. Shantanu Pant Member of HACCP TEAM