IFS Food 6.1, 2.2.3.8.1 KO N° 2: Monitoring Procedures for CCP's

I have a doubt with following IFS Food 6.1 requirement.

Hello Hrabi,

I will give you a fictive example, temp and time might not be ok, it is just for the sake of the example and besides this I don't work in the milk industry.  There is a milk processing company which has identified the pasteurisation of milk (the process of heating up the milk to destroy all microorganisms) as CCP. in order to achieve this, they are using a pasteurizer in which the milk will be warmed up to 65 C for 30 minutes (time and temperature which was validated based on scientific literature as being enought to kill all microorganisms). In order to monitor the step, there is either an online registration system of the pasteurizer that records the operation done (time and temperature) or someone stands with a form near the pasteurizer to write down times and temperature for each batch that is pasteurized. The records of this monitoring will have to be stored for the retention time, as defined in the document management procedure. The CCP has to be under control, so in case someone checks the records, they all have to show that it was done at 65C and not at 60C (or for 30 minutes and not for 25). You have to make sure that the records have a date on them and a result (basically that they are filled in) and that they are signed by teh person who filled in the form. In case of online registration, someone has to check the results of the online registration (open the program); the proof that the program is opened is either a data log showing who  has loged in to check it and when or a print out of the online registration.