2 replies to this topic

[marta2005]

dear all
in am a student and i planing to get i haccp for margarine process; and i have some difficult . and i ask if pH for aqueuse phase is a CCP <<critical controle point >>
thanks .

[Charles.C]

dear all
in am a student and i planing to get i haccp for margarine process; and i have some difficult . and i ask if pH for aqueuse phase is a CCP <<critical controle point >>
thanks .

Dear marta,

The attached haccp plan for margarine (see appendix section) is slightly old (1999) but may be helpful.

Good luck.

 haccp plan margarine.pdf   319.31KB   470 downloads

Rgds / Charles.C

PS - Pls note that the above document is traditional HACCP (1999 style ), therefore not oriented to ISO 22000. I guessed that you might hv posted in the wrong forum ?.

[AS NUR]

dear marta...

CCP is the point or step of your margarine production that if not controlling can cause hazard problem. so if you ask is the pH is CCP ?.. its depend on your hazard analysis, if the pH can make some hazard to your product, yes the pH is CCP. But if it can't make hazard on your product its only CP...

rgds

AS Nur