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No CCPs in a Haccp Plan - Can This Be Possible?


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Poll: How many CCP's in your HACCP System? (563 member(s) have cast votes)

How many CCP's in your HACCP System?

  1. 0 (Zero) (144 votes [25.53%])

    Percentage of vote: 25.53%

  2. 1-2 (226 votes [40.07%])

    Percentage of vote: 40.07%

  3. 3-4 (117 votes [20.74%])

    Percentage of vote: 20.74%

  4. 5-6 (50 votes [8.87%])

    Percentage of vote: 8.87%

  5. 7-8 (10 votes [1.77%])

    Percentage of vote: 1.77%

  6. 9-10 (6 votes [1.06%])

    Percentage of vote: 1.06%

  7. More than 10 (11 votes [1.95%])

    Percentage of vote: 1.95%

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#176 Charles.C

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Posted 05 October 2015 - 09:46 PM

My answer is yes as long as the Operational Prerequisite Programme validates the risk of Hazardous Contamination as low tending to zero Risk Priority Number( RPN) 

and any previous CCP,s Risk of breaching the Hazardous limits are validated as having a low probability of occurrence.  

 

Hi djames,

 

Do you think it's possible to have a (ISO/FSSC22000) HACCP Plan with neither CCPs nor OPRPs ?


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Kind Regards,

 

Charles.C


#177 Kehlan

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Posted 21 December 2015 - 04:33 PM

It is possible and not just in food retail.  Its common in fresh produce where the produce is not being processed but just brought in, stored and packed before going out.  We have no CCPs and the BRC auditor was very impressed with our HACCP.


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#178 Charles.C

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Posted 23 August 2016 - 04:35 PM

It is possible and not just in food retail.  Its common in fresh produce where the produce is not being processed but just brought in, stored and packed before going out.  We have no CCPs and the BRC auditor was very impressed with our HACCP.

 

Hi Kehlan,

 

Thks for the input. The conclusion might have been different if yr haccp scope extended to a pre-farmgate scenario. I also deduce that yr input may have been somewhat post-farmgate "processed" prior to yr own reception. ( "packed" can have variable interpretations IMEX).

 

i wonder if the auditorial satisfaction may also be related to history ?

 

Afaik, the UK fresh produce industry has so far not been touched by any of the various major troubles reported elsewhere, notably pathogenic E.coli/USA. Whether due to luck or some genuine FS control differences i am unaware. (I recall seeing a comparative (US/GB) article on this happy (GB-wise) distinction a few years back which suggested the latter cause but i forget the explanations given).


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Charles.C


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#179 Kehlan

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Posted 06 September 2016 - 01:14 PM

Packed as in taking a number of whole fruit (eg oranges) and placing them in a net or bag.  No processing whatsoever, just storage and packing.  No metal detection required as product is whole and needs to be peeled.  Everything else is covered by an extensive programme of prerequisites.  Really, what CCPs can there be when you buy in a load of whole fruit, store it in a fridge for a few days, bring it out of the fridge, put it in a box, on a pallet, on a lorry and off to the customer?


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#180 Kushal

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Posted 14 September 2016 - 05:53 AM

:coffee:


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#181 melsm57

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Posted 14 September 2016 - 07:00 PM

I'm sure HACCP studies of some processes, especially for example in food packaging manufacturing do not identify any CCP's and they happily assure food safety by implementing just the prerequisite systems. IMO it doesn't matter though if they have done the hazard analysis professionally.

As many packaging professionals visit SDF it will be interesting to run a poll to see how many CCP's, and what type of CCP's we have identified in our HACCP systems. Charles I will leave it till Sunday evening GMT so that the thread doesn't disappear over the weekend.

On that note have a good weekend. :thumbup:

Regards,
Simon

I agree - in my previous incarnation as  QM at a plastic container injection moulding facility which made direct food contact plastic pails and lids - initially we had no CCPs - one of our sister facilities continues to have no CCPS based on their risk assessment. However, at my location we had shown ourselves unable to successfully control correct label/ (In mould labeling added at the time of injection moulding) in the finished product resulting in a few instances of one odd pail mislabeled in a skid. So we introduced Line Clearance as a CCP as the only way to control the risk. Our sister facility has never had a mix up and is content to control their risk via PR program. Horses for course.


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#182 IchBinGnade

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Posted 11 April 2017 - 12:31 AM

We are producing multiple food products, so we have many CCPs


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#183 usmanashraf

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Posted 30 August 2017 - 06:50 AM

Yes, its possible depending upon your product and manufacturing process


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#184 tharinduth

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Posted 05 January 2018 - 06:44 AM

Hi all,

 

Very interesting topic.

 

I was combating with me since last month on this same topic. We were going to establish new food product facility and while I was analyzing hazards, i found zero CCP in process. But deeply I thought about the system without CCPs is not looks nice or professional. When I present my study results to my superior, he asked to put at least a CCP in process. I argued with him that there is no mandatory requirement to insert CCP to the process if we analyse it professionally. 

 

What ever, I learned following things through above incident. Please leave your comments and I need to improve my knowledge.

 

1. When we have 1 or 2 processing steps, probably it is zero CCP process.

2. If we do not change the temperature of product or do not treat them to change their microbiological and chemical quality, same as above.

 

Best regards


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#185 Charles.C

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Posted 05 January 2018 - 07:11 AM

Hi all,

 

Very interesting topic.

 

I was combating with me since last month on this same topic. We were going to establish new food product facility and while I was analyzing hazards, i found zero CCP in process. But deeply I thought about the system without CCPs is not looks nice or professional. When I present my study results to my superior, he asked to put at least a CCP in process. I argued with him that there is no mandatory requirement to insert CCP to the process if we analyse it professionally. 

 

What ever, I learned following things through above incident. Please leave your comments and I need to improve my knowledge.

 

1. When we have 1 or 2 processing steps, probably it is zero CCP process.

2. If we do not change the temperature of product or do not treat them to change their microbiological and chemical quality, same as above.

 

Best regards

 

Hi tharinduth,

 

It depends on (a) yr CCP methodology, (b) yr hazard analysis, (c) yr product/process.


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Kind Regards,

 

Charles.C


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