Bakery HACCP CCP's: it's possible I don't have any, right?

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Bakery HACCP CCP's: it's possible I don't have any, right?

Started by michelle g, May 02 2013 06:06 PM

#1 michelle g

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Posted 02 May 2013 - 06:06 PM

Our FDA inspector insists our CCP's are bake temperature and labeling. We don't have a product if it doesn't bake and labeling doesn't happen during the process. Packaging, maybe, but we're a small bakery.

Any advice??

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HARPC · Answer 1

#2 HARPC

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Posted 02 May 2013 - 06:47 PM

Hey Michelle,
There was a thread about this back in January: http://www.ifsqn.com...s-baking-a-ccp/

Hope this helps.

Regards,
Bill

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HARPC · Answer 2

#3 HARPC

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Posted 02 May 2013 - 06:48 PM

Baking CCP validation Thread: http://www.ifsqn.com...ccp-validation/

Regards,
Bill

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Charles.C · Answer 3

Our FDA inspector insists our CCP's are bake temperature and labeling. We don't have a product if it doesn't bake and labeling doesn't happen during the process. Packaging, maybe, but we're a small bakery.

Any advice??

The temperature aspect is sort of answered, (+/-), in above linked threads.

The labelling is interesting. May i enquire why the FDA inspector wanted it to be a CCP, ie what safety-related hazard ? Allergen control (eg gluten-related, nuts)? Traceability ?

Packaging seems likely. Perhaps Mr/Ms FDA have it auto-listed as a ("your" product)(FDA) regulatory requirement ?

IMEX the most popular current choice in the "general" topic of haccp is a PRP although it was a routine CCP for many products in earlier haccp times. And classification of CCP is not undefendable (especially if by the FDA :smile:

).

Possibly of interest though I expect unrelated yr case -

AOECS standard for persons intolerant to gluten.pdf 114.42KB 46 downloads

Rgds / Charles.C

Simao Monteiro · Answer 4

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Posted 10 May 2013 - 08:47 AM

IMEX bake temperature ins not a CCP. We don't bake specifically to eliminate or reduce the likely occurence of any hazard. It happens that bake does reduce microrganisms.

k

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BarrieT · Answer 5

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Posted 10 May 2013 - 09:20 AM

It depends what you bake - here in God's County (Cornwall.....) most of our bakeries produce Cornish Pasties, so the baking is a CCP!

And proper 'ansom they are too.........

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Simon · Answer 6

#7 Simon

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Posted 10 May 2013 - 09:23 AM

You're telling me Barrie. :spoton:

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Mr. Incognito · Answer 7

#8 Mr. Incognito

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Posted 10 May 2013 - 02:40 PM

Cornish Pasties?

____________________________________________________________________________________________________

Mr. Incognito

:tardis:

Mr. Incognito is a cool frood who can travel the width and breadth of the galaxy and still know where his towel is.

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cazyncymru · Answer 8

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Posted 10 May 2013 - 02:48 PM

Cornish Pasties?

Ohh yes ...you haven't lived until you've had a real cornish pasty!

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Charles.C · Answer 9

#10 Charles.C

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Posted 10 May 2013 - 03:20 PM

Indeed, absolutely revolting mixture. :excl:

But perhaps not in Cornwall. :sofa_bricks:

Kind Regards,

Charles.C

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Bakery HACCP CCP's: it's possible I don't have any, right?

#1 michelle g

#2 HARPC

#3 HARPC

#4 Charles.C

#5 Simao Monteiro

#6 BarrieT

#7 Simon

#8 Mr. Incognito

#9 cazyncymru

#10 Charles.C

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Bakery HACCP CCP's: it's possible I don't have any, right?

#9 cazyncymru

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