Recording process CCPs: cooking, chilling, reheating and more

What are process CCPs and where do I record them?

They’re the six risk processes Miselup captures unit by unit: cooking, blast chilling, reheating, egg-based preparation, anisakis and thawing, always against an existing food lot and a tray or portion with its physical code.

You’ll find them under «HACCP» → «Records», inside the «Record book», in the section «CCPs in service: cooking, cooling, reheating, eggs, anisakis and thawing».

Recording CCPs needs the Mise Pro HACCP subscription. Reading and printing what’s already recorded never depends on your plan.

What do I need before recording a CCP?

1. An activated HACCP plan. See /en/help/equipment-and-control-points/.
2. The CCP procedure added to the plan. Your activity profile doesn’t create them: each operation you carry out is declared explicitly (next section).
3. A food lot already in the system. See /en/help/receiving-and-lots/.
4. In the dashboard, write access to the HACCP area.

How do I add a CCP procedure to the plan?

Only the owner or an administrator can. Open the «Declare operation and add CCP procedure» drop-down:

1. Under «Operation actually performed», pick the operation.
2. For eggs, anisakis and thawing, pick the «Adopted route».
3. Type the «Procedure name» (3 to 120 characters).
4. In «Adopted procedure and basis…», describe monitoring, corrective actions, verification, frequency and the person responsible (15 to 2,000 characters).
5. Fill in the criteria the form asks for and press «Declare operation and add CCP procedure».

Where the criteria come from:

• In Spain, chilling, reheating, eggs and anisakis take their limits from the legal catalogue, with the citation; you don’t type them. Cooking needs the operator’s own pair: «Core temperature» and «Holding seconds at temperature».
• Thawing, in any country: you declare «Maximum duration (h)» and the «Thawing environment temperature», because the law gives no figure. The «Justified technological exception» route also asks for its reason.
• Outside Spain (CODEX), you declare every limit and window yourself.
• For chilling you can link a «Linked subsequent storage control». Without it, the closing record doesn’t prove storage afterwards.

To switch route for eggs, anisakis or thawing, you adopt a complete new procedure: a single criterion doesn’t change the route.

How do I record the first act for a tray?

1. On the procedure’s card, press «Record initial act».
2. Pick the «Existing food lot». If it isn’t listed, type its exact code and press «Find lot». Never swap in a different lot.
3. If it applies, pick the «Obligation evidenced by this measurement».
4. Type the «Physical tray/portion code»: letters, numbers, dot and hyphen, up to 40 characters.
5. Fill in the «Reason for the manual unit and operation declaration» (15 to 500 characters).
6. Check the «Time observed»: it comes filled with the establishment’s current local time and its offset, e.g. 2026-10-19T14:30:00+02:00. If you change it, use the offset for that date (summer or winter). More than five minutes in the future is rejected.
7. Type the measurements and press «Declare unit and save record».

For a two-step process you’ll see «Process open · final reading required». For a single act, «Record saved · engine verdict: …».

What gets measured for each CCP?

CCP	First act	Closing
Cooking	Single act: core temperature and seconds held at it	—
Chilling	Initial core temperature	Final core temperature
Reheating	Removal from refrigeration, no measurement	Core temperature, seconds and what happened to leftovers
Eggs	Depends on route: heat treatment, egg product or immediate consumption	Storage temperature and actual disposition
Anisakis	Temperature throughout the product, equipment and evidence	The same, plus continuity of treatment
Thawing	Thawing environment temperature	The same, plus contamination prevention

• Reheating: the server calculates the time since removal from refrigeration. The leftovers field is required, even when none remain.
• Eggs: the «≥63 °C / ≥20 s and immediate consumption» route is a single act. On the others, while the process is open, «Record storage reading (keeps process open)» adds readings in between.
• Anisakis: the clock starts when the entire product reaches the target temperature; air temperature doesn’t count. The heat-treatment route is a single act, in minutes.
• Thawing by microwave or cold water: when closing, you link the immediate cooking record for that same unit.

How do I close an open process?

Unclosed processes are listed under «Open processes · final reading required», with their code, who started them, the «Target time» (for anisakis freezing, «Minimum time reached from») and the minutes remaining. Their status can be:

• «In progress · does not establish process compliance».
• «Warning: final quarter of the window».
• «Monitoring window elapsed · check evidence and disposition».
• «No declared window · contact the responsible person».
• For anisakis: «Treatment in progress; cannot yet be released» and «Minimum time reached; confirm continuity and close».

To close one:

1. Press «Close process · » on its card.
2. Check the code matches the tray in front of you.
3. Type the closing measurements and check the observed time.
4. Press «Confirm identity and close ».

The closing record keeps the lot from the start, and someone else can do it: the record shows who started and who closed.

What if there’s a deviation or the process isn’t finished?

If the act shows a deviation or an incomplete control, saving requires «Incident / actual product disposition and decision maker» (at least 15 characters); if it’s empty, it isn’t saved and you’re asked for it. The verdict is frozen when saved: /en/help/haccp-records-book/.

If a process won’t be finished, the owner or an administrator presses «Declare abandoned» in the dashboard. It asks for a reason of 15 to 500 characters and the incident. No final temperature is invented: it stays as an incomplete control.

Can my team record CCPs from their phone?

Yes. In the team portal, under «HACCP», each cook can start acts, close them and record egg storage readings. Declaring abandonment and setting up procedures aren’t available in the portal. Access with link and PIN is covered in /en/help/team-access-url-and-pin/.

Where do CCPs show up in the report?

Under «HACCP» → «Temperatures» → «View report & print», the annex «CCP monitoring by unit and procedure» lists each procedure with its limits and their source, and each act with observed time, recorded time, author, values and verdict. Calculated values are marked «Calculated by the server». If eggs, anisakis or thawing have no procedure, the annex states they’re excluded from capture.

Known limits

• No connected probes: temperatures are typed in.
• No automatic reconciliation with production, receiving or services: recording and closing don’t prove that every operation was declared.
• Not supported yet: equivalent heat treatments and ambient stability for eggs. Supplier anisakis treatment and origin or species exemptions are validated with documents, outside this capture.
• A thawed unit isn’t refrozen without evidenced processing and a new lot, declared by the owner or an administrator.
• Miselup doesn’t validate or certify your procedures: it documents what your business decides and records.