CCP Table

Hello to everyone and happy new year ,

I am new at this forum. It is really excellent. I can find a lot of useful information about the quality management system. Thank you very much. (and sorry for my English, I think it is not so properly.)

I work in a factory which produces canned fruits and vegetables. Nowadays I am reviewing our HACCP plan. Because everyone says there are a lot of CCPs, I know, it needs to be revised, but I am confusing in several steps , such as water intake, magnet traps, empty can washing, labelling etc. As a result I have a lot of things to do.

Anyway, I found some great information from other HACCP discussion topics here, but I would be pleased of any urgent help and comment on my flow diagram and risk assessment.

Kind Regards,
s.erkan

Hello to everyone and happy new year ,

I am new at this forum. It is really excellent. I can find a lot of useful information about the quality management system. Thank you very much. (and sorry for my English, I think it is not so properly.)

I work in a factory which produces canned fruits and vegetables. Nowadays I am reviewing our HACCP plan. Because everyone says there are a lot of CCPs, I know, it needs to be revised, but I am confusing in several steps , such as water intake, magnet traps, empty can washing, labelling etc. As a result I have a lot of things to do.

Anyway, I found some great information from other HACCP discussion topics here, but I would be pleased of any urgent help and comment on my flow diagram and risk assessment.

Kind Regards,
s.erkan

Hello

i've had a look at these

Personally i think that your incoming products, water, sugar, dry ingredients should not be ccps and should be covered by either pre-requisites and an approved supplier programme.

Not sure about syrup make up? wouldn't have though so as your thermal processing. is pH adjustment there for a food safety reason or a quality reason. that should be a ccp

magnet on fruit i'd say yes.

can washing? do you invert? if no then i'd say yes, but need to ensure you have a covered line from there to filling. chlorine level is important.

can filling? if it's pieces of fruit then i'd say no, pre-requisites again should help you cover foreign bodies (covered lines etc)

can sealing yes, as is thermal processing and can cooling (chlorine levels).

no to labelling (legal not really food safety) and despatch (ambient product)

i don't say this is right, as i've canned a different product in the past, but hope it helps.

maybe somebody else would like to comment

caz x

Hi,
thank you very much for your detailed answer. I will change the steps as you pointed to prerequisites, and evaluate the plan immediately. and if you see any other mistakes pls share it with me, because your comments are really an important guide for me.

thanks a lot again.

good evening....

Hello to everyone and happy new year ,

I am new at this forum. It is really excellent. I can find a lot of useful information about the quality management system. Thank you very much. (and sorry for my English, I think it is not so properly.)

I work in a factory which produces canned fruits and vegetables. Nowadays I am reviewing our HACCP plan. Because everyone says there are a lot of CCPs, I know, it needs to be revised, but I am confusing in several steps , such as water intake, magnet traps, empty can washing, labelling etc. As a result I have a lot of things to do.

Anyway, I found some great information from other HACCP discussion topics here, but I would be pleased of any urgent help and comment on my flow diagram and risk assessment.

Kind Regards,
s.erkan

Hi Thanks for the useful information

Prabath

Dear S.erkan ,

Nice shade of green. Welcome to the forum !

Thks for the attachments. I wondered how you selected the CCP's etc ?? (And yes, there are a lot ). Offhand, agree with most of Caz’s comments.

Most people look for a model HACCP plan first, eg from google. Even if different product, this often clarifies the PRPs and relative risks in the standard stages, eg -

http://www.nzfsa.gov...p_v2_appx-3.pdf
http://www.inspectio...a/muschae.shtml
(maybe you've done this already)

Regulatory issues may depend on destination, is this for local or export ? I also presume this HACCP system is not (yet) for a private standard like BRC, or ISO 22000 ? (This relates to choice of approach, eg using Codex philosophy etc)

Rgds / Charles.C

Hello to everyone and happy new year ,

I am new at this forum. It is really excellent. I can find a lot of useful information about the quality management system. Thank you very much. (and sorry for my English, I think it is not so properly.)

I work in a factory which produces canned fruits and vegetables. Nowadays I am reviewing our HACCP plan. Because everyone says there are a lot of CCPs, I know, it needs to be revised, but I am confusing in several steps , such as water intake, magnet traps, empty can washing, labelling etc. As a result I have a lot of things to do.

Anyway, I found some great information from other HACCP discussion topics here, but I would be pleased of any urgent help and comment on my flow diagram and risk assessment.

Kind Regards,
s.erkan

Merhaba Mühendis Hanım, ben de Türk Azeriyim ve gıda güvenliği sistemi yönetiminde ünlü bir markanın çikolata firmasında çalışıyorum.Şirkette ISO 22000-2018 alıyoruz ve PRP, OPRP ve CCP ile ilgili sorunlarımız var. Lütfen bu konuda tavsiyede bulunabilir misiniz, saygılarımla