2 replies to this topic

[ahmet]

Hi All,

What steps can the CCP s and oPRP s for kashar cheese.

ahmed

[vecdika]

Hi All,

What steps can the CCP s and oPRP s for kashar cheese.

ahmed

Dear Ahmedi
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

[Abdul Qudoos]

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.