7 replies to this topic

[May Thu Zaw Myint]

Hi Dears,

 

 

One of my process step is egg shelling/ cracking. In this step, there is only visually monitoring and not using any mesh/ sieve to filter trace of egg shell. Can this step identify as a CCP since we can control physical contaminate in this step?

 

 

Cheers,

May

[Charles.C]

Hi Dears,

 

 

One of my process step is egg shelling/ cracking. In this step, there is only visually monitoring and not using any mesh/ sieve to filter trace of egg shell. Can this step identify as a CCP since we can control physical contaminate in this step?

 

 

Cheers,

May

 

Hi May,

 

For a CCP, the presence of egg-shell will initially have to be a potential safety hazard, eg due BCPA

 

For yr raw material/process, is it ? ("B" no idea,  but "P" seems rather unlikely unless perhaps a vulnerable consumer involved?)

[karina.j]

Hi

I used to work for small bakery making hand made cakes. We managed to avoid egg cracking as CCP despite Environmental Health issue with it - as according to them it should be CCP. The issue was not egg shell and lack of sieve but cross contamination.

 

Table used for cracking eggs was separate and away from other equipment and walking path, placed in 'high risk' baking area where decorators had no access to avoid splashing on PPE and further contamination. All products with raw eggs have been baked for certain time in certain temperature. Separate cleaning equipment has been used for the table, disposable j cloths etc.

below example of HACCP plan egg cracking

hope it helps

 

Process Step

Hazards

Likelihood of Occurrence

Severity of adverse affects

Measures to prevent, eliminate or reduce hazard to acceptable level, Justification

Control by PRP’S

Egg cracking

 

 

 

Biological: Contamination of raw materials from people, packaging.

Survival of pathogens in raw materials – Salmonella spp.

 

Physical: Egg shell in the product, foreign material including packaging, people, pests.

 

Chemical: Cross contamination of allergens to other raw materials. Cleaning chemical taints & residues.

M

 

 

 

 

 

H

 

 

 

L

M

 

 

 

 

 

L

 

 

 

L

Eggs separated from other stock

Separate table for cracking eggs

Baked at 150ºC for min 30 minutes

Cleaning schedules followed for all areas, equipment, tables, utensils.

Personal hygiene rules followed (Personal Hygiene Policy QM 1.2)

 

 

Visual inspection

 

 

Cleaning schedules followed for all food contact surfaces & utensils

Separate disposable clothes used for cleaning and food grade chemicals only used.

 

[karina.j]

when I wrote it it was in a table format, dont know how to paste a table here, sorry

[Charles.C]

when I wrote it it was in a table format, dont know how to paste a table here, sorry

Hi karina,

 

Thks. I think a table is not possible to post. Need to attach the document via clicking the "more reply options" box at bottom right hand side and following the directions on newly generated page at bottom left hand side.

 

Regardless, yr message is clear that biological hazard was the relevant one. (Although the usual CCP get-out in the plan you describe would appear to be (effectively) control of the stated hazard "downstream" so I don't agree with EHO).

 

(Flowchart in OP's case may be different of course)

[GMO]

I'm not an eggspert :spoton:but I'm assuming that you're saying Salmonellae could contaminate the contents of the egg by the contents coming into contact with the outside of the shell?  Presumably this could happen even if the shell doesn't fall in though as when cracking you will slightly force in a piece of shell to be able to open the egg?  I don't see how preventing shell presence once cracked really controls the Salmonellae risk but my knowledge of this is not eggcellent. 

 

In any case, I agree with Charles C's opinion that I can't see a genuine physical hazard from egg shell, there is a quality impact to having egg shell present but not really a food safety one.  The quality issue might be an oeuf  to make you want controls but are they then really part of a HACCP plan?

 

At the end of all that even if you do decide there is a genuine food safety hazard, you then have to argue that visual inspection is an effective CCP.  Difficult if not impossible I would say and I'm not yoke-ing...

[karina.j]

the main question was regarding shell in product as a CCP which obviously is not

I tried to paste whole table with other hazards but it just spread all over the place and it was not to prove shell is a hazard

wasnt sure if May considered other hazards as potential CCPs which I believe can be controlled in so many different ways 

[Hassan2017]

Hi guys, 

 

Hope that you all great, .. After you use the decision tree .. you gonna find out that the contamination by Salmonella Spp is the highest Risk which considered as CCP ( use chlorine tablets beside special containers) 

 

for eggshells can be considered as PRP as the chief need to use a special egg cracker or special table for that.

 

http://feedstuffsfoo...zation-0-108148

 

https://www.fsis.usd...ners-sanitizers

 

In my HACCP Plan never considered the eggshell as physical hazard because i had an approved supplier for pasteurised egg. ( Approved supplier ).