Aperture size and product type will also play a large role in determining this.
Here is a pretty good rundown on the basics for the OP;
In addition to what was already said, it is important to review your customers COP's - they may require you to carry out a Failsafe checks, memory test etc.
Basing on this as well as the standard business practice an your certification you have to prepare a MD procedure and clarify the frequency of the tests, responsibilities and corrective actions (what to do if the test fails). On the top of the general procedure it is a good practice to have a more specific document issued to the shop floor - work instruction or standard operating procedure. The more detailed (descriptions, pictures) this is the better for you. Make it simple, logical, clear-cut and easy to follow. Remember to verify it - once the document is ready, take it with you on the line/s and do what is says. Whilst this is an obvious point, very often it gets forgotten.
An important point is also to carry out a comprehensive training to CCP operators - include videos etc. Operators must exactly know what are the corrective actions in the event of the standard (consecutive) or memory test fail. You also have to clarify what actions should be taken in an event of a good pack being rejected on the machine.
This means you have to place those actions somewhere in your NCR/CA/Hold procedure.
You will need to get your engineer involved too.
The monitoring activity will include recording every test (i.e.: start of every product run, after break, machine breakdown, every hour and at the end of each product run) by the trained operator, signed records. It is advisable to include simple table to record the actions for any fails/rejected good pots.
Records must be kept for reference as part of your due diligence program.
Remember to adjust your HACCP plan accordingly :)
All of the above will obviously need adjusting to your process but I hope this will help you in some way - I also attach White Paper re: MD from Mettler Toledo.