Critical Limits - Popcorn
Started by gmanmtb, Jan 04 2012 04:06 PM
Hi all,
I'm looking to implement a HACCP plan at a facility that produced packaged kettle corn and caramel popcorn.
From my analysis I've concluded that unpopped kernels in our product can be a hazard that can be controlled by sifting the popcorn, but I can't find any guidance on what an acceptable critical limit of unpopped kernels in the product would be? Would anyone have any advice or recommendations?
I'm looking to implement a HACCP plan at a facility that produced packaged kettle corn and caramel popcorn.
From my analysis I've concluded that unpopped kernels in our product can be a hazard that can be controlled by sifting the popcorn, but I can't find any guidance on what an acceptable critical limit of unpopped kernels in the product would be? Would anyone have any advice or recommendations?
Grading Minor Major Critical
Questions used to determine the critical control point
Critical limits in seafood
HARA CCP and critical limites
Establishing Critical Limits CCP for Potstickers
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Hi all,
I'm looking to implement a HACCP plan at a facility that produced packaged kettle corn and caramel popcorn.
From my analysis I've concluded that unpopped kernels in our product can be a hazard that can be controlled by sifting the popcorn, but I can't find any guidance on what an acceptable critical limit of unpopped kernels in the product would be? Would anyone have any advice or recommendations?
I'm thinking that would be a quality issue, not a food safety issue that would require a CCP thus the need for Critical Limits.
I can see how you'd come to the conclusion it was a safety issue. An unpopped kernal can cause pain or maybe damage a tooth. I would suspect you would be able to control it pretty effectively by sifting but if you feel you can't, it's probably a good idea to include a statement on pack along the lines of "although every effort has been made to remove unpopped kernals, some may remain". At least then it covers your back (a little) even if everyone ignores it.
I think once you've decided it's a CCP, your target has to be zero. It might be a bit back to front but that may influence your decision on whether it is a CCP.
I suppose be pragmatic. Would you do a recall if you found a pack with one unpopped kernal? Do people "expect" to find unpopped kernals? (The expectation is as much of an issue as anything, for example, in olives with stones in, the stones aren't a hazard because people know they're there. In stoned olives where they've been removed, the stones are a hazard.)
I think once you've decided it's a CCP, your target has to be zero. It might be a bit back to front but that may influence your decision on whether it is a CCP.
I suppose be pragmatic. Would you do a recall if you found a pack with one unpopped kernal? Do people "expect" to find unpopped kernals? (The expectation is as much of an issue as anything, for example, in olives with stones in, the stones aren't a hazard because people know they're there. In stoned olives where they've been removed, the stones are a hazard.)
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Dear gman,
Well, as per fish bones, glass, and metal occurrences, I suppose the logical approach is to define the dimensions of a "harmful" unpopped kernel. All the previous items can be characterised by finite tolerances, albeit sometimes related to detection sensitivities.
I can also recall an Australian standard for residual shell fragments of nut in the final, commercialised, sieved product. Was specifically stated to be a non-safety characteristic and a max. count percentage used.
Another risk related factor is whether there exists any historical evidence of documented incidents, eg broken teeth, choking, related to the potential hazard. Are infants a significantly probable consumer ?.
Actually, IMEX, it is almost certain that "official" haccp plans do exist somewhere for this product by now. There was a (distantly) related query for candyfloss posted here a year or so ago. A HACCP plan was available from the "Organisation X of Candyfloss Makers" (for a membership fee).
Rgds / Charles.C
Well, as per fish bones, glass, and metal occurrences, I suppose the logical approach is to define the dimensions of a "harmful" unpopped kernel. All the previous items can be characterised by finite tolerances, albeit sometimes related to detection sensitivities.
I can also recall an Australian standard for residual shell fragments of nut in the final, commercialised, sieved product. Was specifically stated to be a non-safety characteristic and a max. count percentage used.
Another risk related factor is whether there exists any historical evidence of documented incidents, eg broken teeth, choking, related to the potential hazard. Are infants a significantly probable consumer ?.
Actually, IMEX, it is almost certain that "official" haccp plans do exist somewhere for this product by now. There was a (distantly) related query for candyfloss posted here a year or so ago. A HACCP plan was available from the "Organisation X of Candyfloss Makers" (for a membership fee).
Rgds / Charles.C
currently i also doing a HACCP Manual on popcorn. Has anyone can share the CCP?
currently i also doing a HACCP Manual on popcorn. Has anyone can share the CCP?
Hi Kamiza,
Maybe browse through the first 2 links in this post within a popcorn thread -
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Grading Minor Major Critical
Questions used to determine the critical control point
Critical limits in seafood
HARA CCP and critical limites
Establishing Critical Limits CCP for Potstickers
SQF NCR - Critical Limit Not Determined
Determine of critical limits Foreign Material -> SS 5.0 mm in sachet products?
How do you collect daily critical production data to ensure food safety and quality?
Finished product critical parameters for dry aging of beef
Can critical limits be defined as a range value?