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.