Are CCP's 2 & 3 - pastuerisation of cream & skim really CCPs? If the decision tree is inlcuded in the assessment process we would determine that the hazard is removed at a later stage in the process - CCP4 Yoghurt Pasteurisation.
My Note2 was inserted to hopefully neutralise this (I anticipated) arguable point. I suspected that most processors would
operationally implement all the pasteurisations as a CCP regardless of any theoretical niceties. By "Decision Tree" I assume you are specifically referring to the Codex version. Frankly, I have major reservations over the majority of the variety of trees in current use. Accordingly I decided to avoid trees altogether. I find the method used relatively non-inflammatory. None of the procedures I have seen including current one are ideal IMO (ISO/probability) but since all are probably auditorially acceptable I guess
Fine but a simple answer to the question "Will a subsequent step eliminate the hazard" quite clearly eliminates CCP2 & CCP3. If we revert to using the assessment 7.4.4 a-g, & score c 1 (Start relative to yoghurt base pasteurisation) & e 1 (the consequences of failure are not severe) then both would score 16 and be categorised as OPRP's.
The assessment of control measures doesn't seem to have distinguished between CCP's and OPRP's
Columns O,P,Q…. etc?
You have no OPRP's
I don't believe all the remaining hazards that aren't classified as CCP's are OPRP's and so therefore there should also be categorisation of PRPs & OPRP's - maybe < 10 & < 18
Which hazards are you referring ?
All of the hazards:
A hazard assessment shall be conducted to determine, for each food safety hazard identified (see 7.4.2), ............whether its control is needed to enable the defined acceptable levels to be met.
So the initial stage identifies significant hazards - I am assuming that only these are OPRP's & CCP's and all other hazards are controlled by PRPs?
A couple of other things:
FB Control & Filtration - not significant?
I assume that S.aureus controls are expected to control B.cereus as well
There would also need to be some controls of base mixing - it is usually warmed
Edited by Tony-C, 26 February 2012 - 01:10 PM.