What steps are the CCP's and oPRP's for Kashar cheese?
Started by ahmet, May 27 2010 11:51 AM
Hi All,
What steps can the CCP s and oPRP s for kashar cheese.
ahmed
What steps can the CCP s and oPRP s for kashar cheese.
ahmed
Is it possible to have no OPRP if we can control through PRPs?
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Dear AhmediHi All,
What steps can the CCP s and oPRP s for kashar cheese.
ahmed
you must explain flow diagram and hazards to which control measures applied and final products water activity or dry matter content
Best regards
Vecdi Karacaoğlu
www.nevgrup.com.tr
Dear Ahmed,
Please share your process flow:
Receiving of raw materials, storage, production steps, packing, storage and distribution.
It will be easier to find out the hazards/CCP and OPRP.
Normally CCP will be Fermentation, Pasteurization, Metal Detection, etc.
Hazard will be biological (Staphylococcus aureus -enterotoxin)
Control measure - inhibition of growth by lactic acid production during fermentation
The fermentation step, where the starter microorganisms grow and produce lactic acid, can be identified as a CCP.
whereas OPRP you may consider as specific control measures in dry stores and refrigeration.
Share your views, process flow charts, and hazard analysis worksheets.
Please share your process flow:
Receiving of raw materials, storage, production steps, packing, storage and distribution.
It will be easier to find out the hazards/CCP and OPRP.
Normally CCP will be Fermentation, Pasteurization, Metal Detection, etc.
Hazard will be biological (Staphylococcus aureus -enterotoxin)
Control measure - inhibition of growth by lactic acid production during fermentation
The fermentation step, where the starter microorganisms grow and produce lactic acid, can be identified as a CCP.
whereas OPRP you may consider as specific control measures in dry stores and refrigeration.
Share your views, process flow charts, and hazard analysis worksheets.
Is it possible to have no OPRP if we can control through PRPs?
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To melt, or not to melt the cheese!
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