# How to keep HACCP logs and record measurements

> The Today page, recording measurements, log limits and schedules, correcting and annulling entries, printing the log form.

Источник: https://jecheck.io/en/docs/haccp/journals

A HACCP log is a form with fields (temperature, humidity, yes/no, choice of options, text, photo and more), a schedule and responsible roles. Employees record measurements on the **Today** page; the system checks the values against the limits and opens a deviation when a limit is exceeded.

## The Today page

**HACCP → Today** shows the logs that need to be filled in at the location right now. If you have several locations, choose one at the top. The page refreshes itself every minute.

- At the top: how many scheduled entries are done, overdue and upcoming, and how many deviations are open.
- The **Deviations: corrective actions required** block lists the location's open deviations with **Repeat measurement** and **Resolve** buttons.
- **Event-based:** — buttons for logs without a schedule (goods receipt, production, frying oil change).
- The **To do** / **All logs** switch.
- The **Not allowed to work** block — a reminder from the country profile of who must not be allowed to work (for example, without a mandatory medical check or with signs of illness).

In an equipment log, each item has its own row with a **Measurement** button. In a staff log you can see who has already been checked, and there's an **Inspection** button. A location log has a **Fill in** button.

![The Today page: location logs and Measurement buttons](/docs-media/en/haccp/today.jpg)

## Step by step: record a measurement

1. **Open the form.** On the **Today** page, click **Measurement**, **Inspection** or **Fill in** next to the log.
2. **Choose the object.** For an equipment log — a fridge or room; for a hygiene log — an employee.
3. **Fill in the fields.** A numeric field shows the norm, and you can change the value with the “−” and “+” buttons. Next to it you immediately see **OK**, **Close to the limit** or **Out of limit**.

   ![The measurement form: equipment, a field with its norm and the save button](/docs-media/en/haccp/entry-form.jpg)
4. **Add details if needed.** In the **Comment, photo, measurement time** block you can leave a comment and a photo.
5. **Save.** Click **Save entry**. If the value is out of limit, a deviation opens after saving — see [Deviations and corrective actions](/docs/haccp/deviations).

> [!NOTE]
> The entry time is the time it's saved. If the measurement was taken earlier, tick **Measured earlier — specify the time** and enter the time. If the difference exceeds the tolerance in the settings, you must give a reason and the entry is marked “entered late”.

## Schedule and missed entries

Each log has its own schedule: **At the start of the shift**, **At set times**, **Once a day**, **Once a week**, **Once a month** or **Event-based**. Based on the schedule, jeCheck lays out entry deadlines in advance, reminds the responsible people before a deadline, and marks an entry as missed if it isn't made by the end of the grace period after the deadline. Grace periods and reminders are set in **HACCP directories → Settings**. Event-based logs never have missed entries.

On the location's non-working days, scheduled entries aren't required. A HACCP manager can mark an individual entry as “not required today” with a reason — for example, a cleaning day or equipment that's switched off.

## Log setup

Logs are set up by administrators and HACCP managers in the **Logs** section.

- **Add log** — from templates based on the country's regulations, or **Create blank** with your own name.
- The settings button opens **Log setup**: name, description and instructions, section, what is recorded (**By location**, **For each piece of equipment**, **For each shift employee**), fields, schedule, locations, the job titles that fill in the log, and the link to a control point in the HACCP plan.
- A numeric field has a **Critical limit** (exceeding it creates a deviation) and a **Target range** (a “close to the limit” warning). A “Yes / No” field defines which answer is the norm; a choice field defines which options are unacceptable.
- **Photo required when closing a deviation** — when on, a deviation in this log can't be closed without an “after” photo. It's off for new logs.
- A toggle turns the log on and off; there's also **Copy** and delete. When a log is deleted, its entries are kept for inspections.

> [!TIP]
> Equipment limits from the **Equipment** directory take priority over field limits: each fridge can have its own range.

Deviations in a log linked to a critical control point (CCP) of the plan are always critical.

## Entries, corrections and printing

Open a log to see all entries with filters by location, equipment, period and status (**Deviations**, **Close to the limit**, **Entered late**, **Voided**), value charts and a summary.

- An entry can be corrected (**Correct**) by its author, the location manager or a HACCP manager — only with a reason. The previous values stay in the correction history.
- A location manager or HACCP manager can **Annul** an entry, also with a reason. Entries can't be deleted — an annulled entry stays in the log, struck through.
- **Log form** — the print form for the selected month and location.

## Frequently asked questions

### Why don't I see the “Measurement” button?

The log is filled in by location employees whose job titles are on the list of responsible roles. If your job title isn't there, ask a HACCP manager to add it in the log settings.

### Can I backdate an entry?

You can specify an earlier measurement time, but the entry will be marked “entered late”, and if the difference is large you'll need to give a reason.

### Why does an equipment log have no rows?

The location has no equipment of the required type. Add it in **HACCP directories → Equipment**.