is it okay if my company (coffee roasting manufacturer) determined CL of roasting with minimum 200 degree celcius and minimum 5 minute? and the roasting is CCP because E coli? my FSTL knows E coli can be reduced even with lower temprature of roasting. but i still didnt get it if only the source is from the workers like its not that CCP because the company is implementationing GMP and SSOP. after did verification flow process there are light, medium, and dark roast. i suggested my FSTL to mention the temperature and times range of each roasting's type in HACCP plan doc. i still haven't got references about its regulation. i need your point of view
There seems to be some confusion.
Generic E.coli is not a pathogen.
If you mean pathogenic E.coli, you need to justify -
(a) that pathogenic E.coli is a significant hazard (is it ?)
(b) if the answer to (a) is yes thereby generating a haccp CCP, the roasting process needs a CL such that any Regulationary xD reduction is attained (if non-existent should consult the literature).
Note-
(i) If a mixture of significant pathogens exists, a typical objective would be to select the most heat resistant.
(ii) The roasting process may itself inevitably require a temperature in excess of haccp minimum CL (analogous to baking process?).