A CCP monitoring log shows that a cook checked the fryer temperature every 30 minutes but did not record the temperatures in the log — only checkmarks. Why is this inadequate?

HACCP RECORD KEEPING requires actual data, not just indications that a check was done. A checkmark says 'I looked at the fryer' but does not say 'the fryer was at 350°F which is above the 325°F minimum critical limit.' CORRECT RECORDS: Time of measurement; actual temperature reading; initials or signature of the person checking; corrective action taken if out of range. WHY IT MATTERS: If a foodborne illness outbreak is traced to your operation, inspectors and investigators will review HACCP records; checkmarks without data cannot demonstrate the food was safe; inadequate records suggest the monitoring was not actually performed; RECORDS ARE EVIDENCE: They protect the operator if records show proper critical limits were consistently met.