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