3 replies to this topic

[ati]

Dear all,

My company have been audit last week and the auditor says that the can seamer is not a CCP as it's not really hazard related-mold due to the product are high acid (carbonated soft drinks).

[Simon]

CCP or not what control measures do you have in place to ensure a good seam?
I'm sure your customers or the end consumer wouldn't want a bad seam - what's your experience? Does it ever happen? What is the result?

[cazyncymru]

It's your HACCP and risk assessment, so if you want it as a CCP then as long as you have the rational behind it.

If you think about seam tear downs, you probably only do 2 or 3 tests per hour and in that time you many have canned thousands of cans. Can you guarentee that all tese "missed" cans are ok?

INO i think it should be.

Caz

[jpalombi]

It depends on your risk assessment. Is a faulty seam likely to cause serious injury, illness, or death? Or, is it mostly an economic hardship?

In high acid foods, your microbial concerns may be non-exsistent due to acid content, pH level and the inability of pathogens to grow. Your concerns for physical injury from exploding cans (carbonation) might be a consideration though. Ask yourself the questions and see what your answers are, and what support there is for your argument....documented cases, growth studies, etc.


If you find that faulty seams are not a CCP, they are most certainly a QCP.