equipment process settings cooking times and temperatures cooling times and temperatures labelling instructions coding and shelf-life marking any additional critical control points identified in the HACCP or food safety plan. Process specifications shall be in accordance with the agreed finished product specification. 6.1.2 Where equipment settings are critical to the safety or legality of the product, changes to the equipment settings shall only be completed by trained and authorised staff. Where applicable, controls shall be password-protected or otherwise restricted. 6.1.3 Process monitoring, such as of temperature, time, pressure and chemical properties, shall be implemented, adequately controlled and recorded to ensure that product is produced within the required process specification. 6.1.4 In circumstances where process parameters or product quality are controlled by in-line monitoring devices, these shall be linked to a suitable failure alert system that is routinely tested. 6.1.5 Where variation in processing conditions may occur within
equipment process settings cooking times and temperatures cooling times and temperatures labelling instructions coding and shelf-life marking any additional critical control points identified in the HACCP or food safety plan. Process specifications shall be in accordance with the agreed finished product specification. 6.1.2 Where equipment settings are critical to the safety or legality of the product, changes to the equipment settings shall only be completed by trained and authorised staff. Where applicable, controls shall be password-protected or otherwise restricted. 6.1.3 Process monitoring, such as of temperature, time, pressure and chemical properties, shall be implemented, adequately controlled and recorded to ensure that product is produced within the required process specification. 6.1.4 In circumstances where process parameters or product quality are controlled by in-line monitoring devices, these shall be linked to a suitable failure alert system that is routinely tested. 6.1.5 Where variation in processing conditions may occur within