1 reply to this topic

[Sudesna das]

Hello,

 

Can any body help me out to identify the CCP for cut vegetables processing and storage area. The process is very simple:- receiving of vegetables from the supplier, storing of vegetables for one day, cut the vegetables and store the vegetables in walk in fridge maintaining 1-4 degree centigrade, then delivery of material to their customer in the same premises.

 

Regards

sudesna

[Charles.C]

Hello,

 

Can any body help me out to identify the CCP for cut vegetables processing and storage area. The process is very simple:- receiving of vegetables from the supplier, storing of vegetables for one day, cut the vegetables and store the vegetables in walk in fridge maintaining 1-4 degree centigrade, then delivery of material to their customer in the same premises.

 

Regards

sudesna

 

Dear Sudesna das,

 

Yr question is deceptively simple.

 

There are a variety of (haccp) opinions on ccps for the type of process you mention. The number of CCPs typically ranges from zero (eg USFDA) to mostly 1-3 stages but will depend on the precise process (metal detector?) and viewpoint.

 

I suggest you have a look at these 2 links to get some ideas and revert if have specific query –

 

http://www.ifsqn.com...les/#entry52693

(whole thread)

 

http://www.ifsqn.com...ge-2#entry34610

(and following posts in thread)(originally iso 22000 oriented but the vegetable haccp details are general)

 

Rgds / Charles.C