Is packaging and labelling a CCP in cookie production?
Can I consider packaging & labelling s CCP for cookie production? If yes/no, why??
I appreciate your answers.
If you take each step through the HACCP decision tree & consider all hazards this should determine whether this is a CCP or not?..
if some of your cookies contain allergens that the others do not....i'm thinking tree nuts/peanuts, then I would implement it as a Control Point or a CCP..........this would hopefully remove the risk of cookies containing tree nuts being labeled/packaged without the correct (and very important) information.
As Lesley noted above, you need to use your decision tree. Only you can answer the yes/no and why.... is there a reasonable food safety risk from cross contamination, improper labeling, etc. etc. that isn't controlled by a PRP or other means? You know your process better than anyone else on this board.
By definition also CCP that it eliminate or reduce hazard to acceptable level, and acceptance sampling also with its associated risks, check if this fits your current process :)
Can I consider packaging & labelling s CCP for cookie production? If yes/no, why??
I appreciate your answers.
The textbook answer is yes if you can justify the risk in your process. And maybe depending on Local Regulatory requirements / FS Standard.
Without more details the question is sort of unanswerable IMO.
Facilities with poor sanitary design use to choose for a T CL at the end of the oven.
Regarding labelling, depends on your target population….
Also agree with all: pass it through the decision tree (ISO 22000 2018 has a new and more accurate decision tree),
Best regards,
Leila