3 replies to this topic

[sruthi4192]

Hello,

I am the Food Safety & Quality Assurance Program Manager at a Fresh Produce Processing Facility in Pelion, SC. We are in the process of getting in compliance with all the new regulations under FSMA. We have all our preventive controls in place and we recently switched from ORP to Free Chlorine. We have always had ORP & pH (in the past), now free chlorine & pH as our CCP 1. But is pH level even a critical control point ? The wash water validation that was released makes recommendation about maintaining a minimum of 10 ppm in the water but nothing about pH. The pH range (6-7) is necessary to maintain the level of active free chlorine in the wash tank but is it necessarily a CCP ?

[Charles.C]

Hello,

I am the Food Safety & Quality Assurance Program Manager at a Fresh Produce Processing Facility in Pelion, SC. We are in the process of getting in compliance with all the new regulations under FSMA. We have all our preventive controls in place and we recently switched from ORP to Free Chlorine. We have always had ORP & pH (in the past), now free chlorine & pH as our CCP 1. But is pH level even a critical control point ? The wash water validation that was released makes recommendation about maintaining a minimum of 10 ppm in the water but nothing about pH. The pH range (6-7) is necessary to maintain the level of active free chlorine in the wash tank but is it necessarily a CCP ?

 

Hi sruthi,

 

afaik the CCP would be the Washing Stage

 

I think you are talking about critical limits ?

 

Just like Cooking  >> time/temperature ?

[sruthi4192]

i appreciate your response.

 

Yes I am talking about the critical limits in the washing stage. We have had both Free chlorine and the pH as our CCP 1. And now my question is if pH really a CCP ?

[Charles.C]

i appreciate your response.

 

Yes I am talking about the critical limits in the washing stage. We have had both Free chlorine and the pH as our CCP 1. And now my question is if pH really a CCP ?

 

 

I think you mean "CL(s)" ?

 

Not my direct area but IIRC most of the fresh produce haccp plans I have seen only give ppm chlorine as a CL.

 

But, based on yr comment, it actually sounds like a case where >1 control measure/CL is associated with the CCP

 

(assuming you do actually control/monitor the pH)