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What are CCPs in deboning of chicken?

Started by marxu, Jul 15 2015 05:54 AM
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chicken haccp deboning

marxu

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Posted 15 July 2015 - 05:54 AM

What are CCPs in  deboning of chicken? Is raw material temp control CCP?

Please let me know you thoughts.


classic

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Posted 15 July 2015 - 08:56 AM

Hi Marxu

You will have to apply the principles of HACCP. CCP's cannot be determined without a full hazard analysis and risk assessment of your process. Any hazards deemed significant are then put through a decision tree. Temp control can be a prerequisite or a CCP depending on your Hazaard analysis.


trubertq

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Posted 15 July 2015 - 01:07 PM

Following the principles of HACCP and using a decision tree will help you decide what your CCPs are. What are CCPs for one company may not be for another. HACCP is as individual as we are  :gleam:


I'm entitled to my opinion, even a stopped clock is right twice a day
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