3 replies to this topic

[sandy soni]

Dear All,

I want to know the procedure for doing validation of following CCP's. Will u please help me.

1) Pasturization of pulp
2) Product temperature at Cold Storage
3) Metal detector
4) Retorting of canned products
5) IQF Freezing


Please help me with some examples.

Sandy

[Janvm]

1: For our validation of pasteurisation we used internal temperature probes to obtain a temperature profile for the entire process. From this, you can calculate the pasteurisation value based on the thermal death time of the microbial risks. You compare this with a minimal value based on literature and microbiological data.

2: Is not a CCP if the product is cooled below the limit and temperature of the cold storage does not exceed its limits. This means that temperature control of fridges and freezrs is the CCP, not the product temp.

3: Based on risk analysis. This is no CCP in my system because it is controlled using detectors at all our suppliers, and metal breakage during production at our site is immeadiately noticed. If yoe need to validate it, you need to test your system using determined metal objects.

4: identical to 1

5: use a probe or logger to measure internal temp. if physically not possible, determine freeze rates and calculate the minimal time neccesary to obtain a sufficiently low temp for storage. This moves the CCP to monitoring the freezing equipment and not the product.

[sandy soni]

Can you explain me more on point 2 and 5.

1: For our validation of pasteurisation we used internal temperature probes to obtain a temperature profile for the entire process. From this, you can calculate the pasteurisation value based on the thermal death time of the microbial risks. You compare this with a minimal value based on literature and microbiological data.

2: Is not a CCP if the product is cooled below the limit and temperature of the cold storage does not exceed its limits. This means that temperature control of fridges and freezrs is the CCP, not the product temp.

3: Based on risk analysis. This is no CCP in my system because it is controlled using detectors at all our suppliers, and metal breakage during production at our site is immeadiately noticed. If yoe need to validate it, you need to test your system using determined metal objects.

4: identical to 1

5: use a probe or logger to measure internal temp. if physically not possible, determine freeze rates and calculate the minimal time neccesary to obtain a sufficiently low temp for storage. This moves the CCP to monitoring the freezing equipment and not the product.

[GMO]

Don't forget validating your choice of critical limits.

1) Pasturization of pulp

I would research temperatures likely to kill the pathogens you are concerned about and use that for your validation along with some trial work as the PP suggested perhaps with some micro testing (micro can be part of validation as well as verification.)

2) Product temperature at Cold Storage

Choice of temperature again; what pathogens do you want to control? What temperature do they grow at? You can argue either way on whether it's the store or the product temperature which is the CCP. I would argue the product but then my tolerance is to measure the air temperature and then if that fails the critical limit will be to measure the product temperature (ie if you say the cooler is the CCP, if the air temperature goes up during a defrost cycle, you then have to throw all your product away which isn't sensible IMO.)

3) Metal detector

The initial specification and installation of the metal detector plus the reasoning behind why you chose the test piece sizes is the validation IMO.

4) Retorting of canned products

This has to be experimental work with datalogging and then modeling the death rates of the pathogens you're interested in vs. literature (ie C. botulinum, B. cereus.) Generally people get specialists in to help them with this IME.

5) IQF Freezing

Is this really a CCP?