HACCP - CCP - Identification !
Hi,
I have doubt on the subject of CCP identification. For instance:
- We have cold storage facility - Where in we store temperature controlled frozen products .We developed HACCP system to control all possible food safety hazards. The same summarized below ( Consider all GMP and best practices are implemented)
- At receipt: Check product temperature and accept
- At Put away: Temperature controlled material unloaded at temperature controlled dock and within 30 minutes the same put into respective storage location ( Freezer) . The dock temperature continuously monitored through online by technician and deviation any highlighted and corrected ( if required)
- At storage: Storage temperature set between -18 to -25 Degree Celsius and the same monitored continuously through online by technican.
- Picking Picking happens inside the freezer chamber
- Loading/ dispatch: Material loaded into pre-cooled vehicle at temperature controlled cool dock. We bring one pallet at a time to load the material inside the vehicle to ensure temperature compliance.
As per understanding, Since, we have enough control measure to control food safety hazard in our process. I feel we might not have critical control point in our process.
Pls correct me if my understanding is wrong..
Regards,
Baskaran.G.
Hi Baskaran,
A lttle more info. might help.
Is any particular FS standard involved ?
Type of product ? Fruit ? Shrimp ? IQF ? Block? RTE ?
Acceptance temperature at receipt ?
Meaning of "picking" , "freezer" chamber ?
Product Acceptance temperature at Despatch ?
Whether a CCP or not depends on yr definition of Prerequisites, yr hazard risk assessment, and possibly the FS standard.
Are any of the stages mentioned classified as PRPs ?
Hi Charles,
Info furnished below: Kindly go through and help me
- We implemented ISO 22000:2005 Standard
- We have mix of product like : French fries, Ice cream, Butter, poultry, Buns, and tortilla
- Acceptance temperature at receipt is -15 Degree C as a minimum ( Surface temperature)
- "Picking" means "order consolidation" and "Freezer Chamber" means " Freezer storage"
- Acceptance temperature at dispatch is -15 Degree C as a minimum ( Surface temperature)
- We have classified " Receipt, Picking and Dispatch" as PRP. and defined " Storage as CCP
Regards,
Baskaran.G.
Hi Baskaran,
Data looks reasonable to me although some auditors might not like the "surface" temperature. Depends on Procedure maybe.
I would have made all 4 stages PRPs based on iso22002-1 unlesss you have some specific risk assessment reason to consider frozen storage as a significant hazard.
Nonetheless, from memory, for other standards, the storage step is a popular CCP for S&D so maybe auditor-friendly for the supposed minimum 1 CCP . :smile:
Personally I have always rated the Likelihood of any product safety hazard resulting from the customary temperature fluctuations around -18degC as negligible. Quality hazards are something else.
Thanks a lot for valuable comment.