I am now working for coffee creamer manufacturer, and we already got ISO 22000 certificate..and we not put ccp on MIcorbiological Hazard.. the reasons Are :
1. the probability Salmonella in Coffee Creamer is Low.
You have to Hazard Analysis first.. Is the Salmonella significant Hazard for your Products .. How about the probability of occurrence in your product?
2. Microbiological hazard can control by GMP (personal Hygiene, Room Hygiene etc) .. that are part of PRP. So we just control the PRP (and OPRP)
3. Our process need higher temperature ( 180 – 220 oC) and temperature of product ± 93oC for 10 second stayed in Chamber. After that stay in Fludi Bad about 1 Menit at ± 65oC …according to our analysis in Product . we cannot Found Pathogenic Bacteria in the coffee Creamer..
That’s all my experiences .. I hope that can help you.
Glad to hear someone from the same industry!
I was anxious in putting Salmonella test in our routine but you told me that the risk is low in coffee creamer, may I know how do you prove that to auditors?
In the second statement if it's what you are saying, we got to setup the whole GMP system before I could remove the biological CCP?
And last but not least, I don't really understand the third statement is...
I understand that creamer stays in the chamber at 93 degree for more than 10 seconds, I assume but I have no ways to prove it stay for that time period. Lastly, what's a fludi bad?
I also can't find any pathogenic bacteria in our finish product. So that means our product is safe?