2 replies to this topic

[zillaz]

What are CCPs?
Critical Control Points (CCPs) are the steps, when run through the CCP decision trees, that come out as being critical to the process. These steps require special control to be put in place to control the hazard.

What is the CCP Decision Tree?
The CCP Decision Tree has four questions that must be answered honestly to determine if a hazard is a Critical Control Point. If the hazard comes out as being a CCP, then specific procedures will have to be developed to control that hazard. If the hazard comes out as being controlled by other methods, you must record where the hazard will be controlled in the HACCP Plan and carry on to the next hazard.

Determine if the hazard is completely controlled by pre-requisite programs.

• If yes, list pre-requisite program bullet(s) used to control hazard and carry on with next hazard.
• If no, proceed to question #1Question #1
  Could a control measure(s) be used by the operator to control the identified hazard at any processing step?
• If yes, describe control measure and proceed to next question;
• If no, identify how the identified hazard will be controlled before or after the manufacturing process and proceed to next question.

Question #2
Is it likely that contamination with the identified hazard could occur in excess of the acceptable level or could increase to an unacceptable level?

• If yes, record and proceed to next question;
• If no, not a CCP and identify how this hazard will be controlled before and after the process; proceed to the next identified hazard.

Question #3
Is this process step specifically designed to eliminate or reduce the likely occurrence of this identified hazard to an acceptable level?

• If yes, a CCP, enter CCP # in last column of form number 8 and move hazard to form 10 where the CCP procedures are developed;
• If no, then proceed to next question.

Question #4
Will a subsequent step eliminate the identified hazard or reduce its likely occurrence to an acceptable level?

• If yes, this is not a CCP. Identify subsequent step(s) to control identified hazard and proceed to next hazard.
• If no, a CCP, enter CCP # in the last column of form number 8 and move hazard to form 10 where the CCP procedures are developed.

Some Critical Control Point Examples:

• Inspection Steps: These steps are set up to specifically control the hazard, whether it be inspecting for bone, abscesses, blood clots, plastic, wood chips, etc.
• Nitrite or Cure Additions: These allowable levels are regulated through the Meat Hygiene Manual. There are minimum and maximum allowable limits depending upon the product being produced.
• Cook Steps: Products must meet a set cook time-temperature relationship to kill the bacteria of concern (e.g. E.coli 0157:H7, Listeria, Salmonella, etc.).
• Cooling Steps: If a product does not cool quickly enough, it will encourage the growth of bacteria. Therefore, you must ensure that products cool in a set pre-determined time. For meat products, this is regulated through the Meat Hygiene Manual.
• Metal Detection: This is a CCP because the metal detectors, magnets, or x-ray machines are set up specifically to find metal contaminates in the product.
• Testing product pH, water activity or BRIX: These may be CCPs if the limit is critical to food safety or is a regulatory requirement.
• Beef Receiving: The Canadian Food Inspection Agency (CFIA) has said that beef receiving must be recognized as a CCP for E.coli 0157:H7.
• Label Checks: Ensure that all allergens have been properly labeled and the correct labels are being applied to the correct products.
• Others: Specific to your product or process as the hazards are run through the CCP decision tree.

Common CCP Errors:
Often, companies will create more CCPs than required for their product or process.

Always ensure that the step is not controlled through pre-requisite programs or controlled at another step prior to making it a CCP.

Another important thing to remember is that CCPs are not meant to control quality issues, only those of a food safety nature. The following are examples of steps often recognized as CCPs but that are generally not CCPs:

• Shipping & Receiving (with the exception of beef receiving) -- The carrier and product temperatures, conditions and handling are controlled through Transportation, Receiving & Storage Pre-requisite Program.
• Pre-operational Inspections -- This is part of your Sanitation & Pest Control Pre-requisite Program, which states that operation only begins after sanitation requirements are met.
• Smoking a product that is not RTE (Ready To Eat) -- This is not a CCP because the product is going to be cooked at the consumer level; therefore, the temperature it reaches in the smoking process will not affect food safety.
• Product Quality Characteristics -- These are quality control checks and should not be mistaken or added into the HACCP System (e.g. colour, shape, cook shrink, etc.).
• Employee and Product Flows -- These are part of your employee training programs and personnel pre-requisite program, therefore not a critical control point.

http://www.agricultu...30-cd30-4a24-b7

[Charles.C]

Dear Zillaz,

Thks yr info.

I think you hv basically re-stated The Codex Decision Tree ?

I do not see one mention of the word “risk” in yr description. This aspect is fundamental to HACCP.

I think yr starting definition of Critical Control Point is not aligned to most current interpretations, ie insufficient detail. For example, suggest you hv a look at the Codex version.

Regardless, some useful suggestions/comments, some particularly as per Canadian opinions perhaps?. Thanks again.

Rgds / Charles.C

[Wasaf]

CCP is critical control point, are working on HACCP?