Its cheese , dairy products ,cooked chilled meat , fresh eggs ,pasturized milk .
All these products are ready to eat and from different suppliers, larg quantities received in a daily basis .what i want to say , these products need a temperature monitoring while receiving,my question does the receiving of these items will be considered as CCP ?
Hi hygienic,
Checking of temperature on receipt would normally be regarded as a prerequisite programme/good hygienic practice. It needs to be used in combination with other control measures including supplier assurance and product inspection.
If we look at CODEX Recommended International Code of Practice General Principles of Food Hygiene 2020 Edition CHAPTER ONE GOOD HYGIENE PRACTICES SECTION 7: CONTROL OF OPERATION
7.2.8 Incoming Materials states:
Only raw materials and other ingredients that are fit for purpose should be used. Incoming materials including food ingredients should be procured according to specifications, and their compliance with food safety and suitability specifications should be verified where necessary. Supplier quality assurance activities, such as audits, may be appropriate for some ingredients. Raw materials or other ingredients should, where appropriate, be inspected (e.g. visual examination for packages damaged during transportation, use-by-date and declared allergens, or temperature measurement for refrigerated and frozen foods) for appropriate action before processing. Where appropriate, laboratory tests could be conducted to check food safety and suitability of raw materials or ingredients. These tests may be conducted by a supplier that provides a Certificate of Analysis, the purchaser, or both. No incoming material should be accepted by an establishment if it is known to contain chemical, physical or microbiological contaminants which would not be reduced to an acceptable level by controls applied during sorting and/or processing where appropriate. Stocks of raw materials and other ingredients should be subject to effective stock rotation. Documentation of key information for incoming materials (e.g. supplier details, date of receipt, quantity etc.) should be maintained.
Kind regards,
Tony