CCP for cut vegetables processing and storage area

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

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