Hotel FSMS ISO22000- Chilled Storage is CCP...?

Hi to all
Please tell me Chilled Storage temperature is a CCP r not?
Like Raw and cooked foods are stored in the chillers n freezers?

Hi to all
Please tell me Chilled Storage temperature is a CCP r not?
Like Raw and cooked foods are stored in the chillers n freezers?

It depends on the subsequent process your going to take:
CCP if no more kill process after storage Example: vegtable for salad, medium rare steak.

Dear anju,

Not my direct area but i expect there are 2 possible treatments -

(a) set the step as a prerequisite which may be validatable by reference to published haccp plans

(b) regard the step from a purely risk analysed perspective

In case of (b), you need to consider a few simple (?) questions -

Assuming a typical chilled storage temperature is some low value X degC then -

If you allow the temperature to be uncontrolled, ie >X, will a significant safety risk occur, eg a serious (perhaps including regulatory) microbiological hazard be generated [or increased]). The answer may also relate to the time involved. Then, as per the previous post, you hv to check whether a subsequent process step will eliminate any significant risk.
As an example and depending on yr specific situation, you might consider the risks to the consumer from possible hazards such as Salmonella (regulatory zero tolerant) and S.aureus (non-zero tolerant).

A similar question is appropriate regarding the selection of an appropriate value of X in the case that the temperature is controlled. An additional evaluation is required of the likelihood that yr system may occasionally not control the temperature within the set maximum. (Since the risk = function [likelihood occurrence, seriousness of possible consequences])

Rgds / Charles.C

It depends on the subsequent process your going to take:
CCP if no more kill process after storage Example: vegtable for salad, medium rare steak.

As eva said it depends on your process - time, temperature, kind of food, ventilation/air inside and handling/store how and where - raw and cooked separated and away from cross-contamination.

CCP cold storage maz. +5 deg C or lower if required by legislation

CCP food chilling (if applicable): up to +10 deg C within 4 hours

It depends on the subsequent process your going to take:
CCP if no more kill process after storage Example: vegtable for salad, medium rare steak.

Me too suggests that it completely depends on your HACCP plan...if there is no further step to kill th emicrobes then chilled storage is a CCP..

Me too suggests that it completely depends on your HACCP plan...if there is no further step to kill th emicrobes then chilled storage is a CCP..

thank you all for replying me.
now iam clear about this.