Dear Charles
the NC raise was "There are no any validation document to support the HACCP Plan", but i dont have any idea about the validation document, it's a record or report?
Thank for your responce. Accually i m working in a bakery, there are 2 CCP in my HACCP Plan
1. Storage (Freezer) = below -18oC
2. Product Temperature = Above 90oC
So how should i validate those CCP?
Dear clarencestij,
I am guessing the above 2 extracts are cross-related.
Assuming a traditional standard is involved, the basic
"mechanism" of the
HACCP plan such as the hazard analysis, selection of
CCPs, etc is essentially validated via quoting a reference procedure, eg like Codex if that was the basis of the one you used, or as appropriate for yr case. Obviously the auditor will then evaluate yr conclusions on this basis.
Typically, some additional validation required is directed towards the specific values you select for critical limits, eg why 90degC, why <(-)18degC ?
There are several discussions regarding
haccp for baking here. Try searching for baking or bakery.
Not a baker myself but i suspect many people here do not consider storage temp. as a
CCP, although some do. Depends on yr hazard analysis etc of course.
And again, the choice of the baking temp. as a
CCP seems to be about 50/50 here. Again depending on yr hazard analysis et seq.
Validation of (-)18degC can be found on this forum (with refs.) in several places, some searching required.
Validation of 90degC might be referred to one specific point in the table of L.mono. (T.vs.t) values from which the typical 70degC/2min rule is taken. I daresay you are probably familiar with this official heating / cooking guideline.? Once the core product temp. reaches approx. 75degC the minimum holding time for "elimination" of vegetative pathogens is ca. seconds-instantaneous. Presumably 90degC will be even more wide spectrum, the bakers here will know better than me.
Rgds / Charles.C