Hi Pei Xuan,
Thks yr info from which i extract -
CCPs only include (1) chiller storage and (2) truck temperature control
OPRP include the (3) knife and blade monitoring records to prevent metal contamination
I expect you are aware that cantaloupe / melons have a history of FS events, eg –
fresh cut canteloupe.pdf 96.48KB
FS guidelines for the melon supply chain.pdf 237.07KB
You might find this detailed (traditional) haccp plan for fresh produce (not specifically melon) of interest with its 4 CCPs although afaik the US- IFPA classical version (unspecified flowchart) only uses CCPs equivalent to the 1st/2nd, and last. From memory the USFDA avoids recommending specific haccp classifiers for temperature factors.
The specific results for yr own process will inevitably depend on yr own risk assessment / ccp-oprp classification methodology.
Assuming use of iso22002-1, storage temperatures, knife-blade control seem more likely to be PRPs. But maybe debatable. (I note iso22002-1 also includes metal detectors !)
I am surprised you have omitted the washing step as a significant hazard. Seems to be typical for such processes. I think most processors include a sanitizer at this/related step and control the level ?