Dear All,
A few comments.
It seems to me the original poster has no direct interest in an ISO 22000-type evaluation, only traditional HACCP ? Probably discussing in the wrong forum.
Just to inject a little more confusion – Is this “cutting” done from the original raw whole animal, fish or what ? IMEX production-wise, it is a golden rule to never process fish in the same arena as chicken (guess why ? ) but I suppose restaurants do hv limited options.
As well-noted already, assuming the customer is not eating raw, appropriate cooking will “eliminate” the previously noted enteric pathogens plus a few other possibilities like marine vibrio, bird flu, trichinella spp (?), other viruses (??) although some spore forming entities may survive in some permutations, (admittedly, I rather doubt that the restaurant involved here is interested in such finer points)
If we are actually referring to traditional HACCP, in my own specialisation (fish) the possible (raw material) presence of pathogens such as above mentioned is conventionally (risk) downgraded to a non-significant hazard status after use of the “cooked before eating” principle for a raw finished product; or due to the actually utilised cooking step for a fully cooked finished product. (Some people still prefer to consider the raw material reception step as a potential (risk analysed) CCP although PRP is the auditor-friendly, modern automatic norm). For either presentation, IMEX, a cutting step from whole is never a CCP with respect to any of the above micro.possibilities. Possible cross-contamination either to other products or the environment or both is simply controlled by GMP (or should be). The use of coloured knives is then adequately classified within an SOP for hygienic control IMO. Some factories use a similar concept of differently coloured containers for initial product process stages as compared to later stages. Maybe the restaurant would be interested in such an additional refinement.
However, a later (knife) trimming stage often is a CCP due to the possible survival of (hazardous) bone .
I also noticed that generic haccp plans for production processes for meat hv regulatory CCPs in the initial cutting stages although not involving an appropriate selection of knives. The theoretical validity of these CCPs has been contested over many years. These might also be relevant to the restaurant ??
Out of curiosity with respect to ISO 22000, it is also interesting to note that the def of OPRP refers to a “PRP identified by the hazard analysis as essential in order to control the likelihood of introducing food safety hazards to and/or the contamination or proliferation of food safety hazards in the products(s) or in the environment.”
Does this not support the classification of a (specifically process introduced) programme for prevention of “mixing up cutting knives” as an OPRP ?
Rgds / Charles.C