CCP Determination for Blast Freezing

Hello All,

 

I need some guidance on a process step for my HACCP Plan.  The auditor said that I didn't mention the step in my determination/analysis of CCPs.  It is listed on my process diagram, but determined not to be a food safety concern.  The auditor wants to see it on the CCP determination with an explanation as to why it is not a CCP.  Anyone have a suggestion on how to document that?

 

thanks

Hello All,

 

I need some guidance on a process step for my HACCP Plan.  The auditor said that I didn't mention the step in my determination/analysis of CCPs.  It is listed on my process diagram, but determined not to be a food safety concern.  The auditor wants to see it on the CCP determination with an explanation as to why it is not a CCP.  Anyone have a suggestion on how to document that?

 

thanks

 

Hi, suzieq;

 

All inputs/outputs identified in the narrative and process flow should be identified in your hazard analysis (if I'm understanding your question correctly).

Hello All,

 

I need some guidance on a process step for my HACCP Plan.  The auditor said that I didn't mention the step in my determination/analysis of CCPs.  It is listed on my process diagram, but determined not to be a food safety concern.  The auditor wants to see it on the CCP determination with an explanation as to why it is not a CCP.  Anyone have a suggestion on how to document that?

 

thanks

 

Hi Suzie Q, a good way to show a CCP determination is using a FMI Food Safety Risk Analysis Matrix which seems to be widely accepted.

You use your processing and hazards and put it up against the matrix below.

 *A Value of 1-10 indicates a CCP and 11-25 are critical points.

*Food Safety issues that are less significant will have a value of 11-25

 

  Common Known to Occur Could Occur (published) Not expected to occur Practically Impossible Consequences ↓ A B C D E 1 Fatality 1 2 4 7 11 2 Serious Illness 3 5 8 12 16 3 Product Recall 6 9 13 17 20 4 Customer Complaint 10 14 18 21 23 5 Insignificant 15 19 22 24

25

 removed still don't know how to post a chart, picture, or document

Dear Suzie,

 

As per the title i presume the step is some kind of  blast freezing.

 

Product unknown.

Process unknown.

Equipment unknown.

Result - hazards unknown.

 

Sorry but the OP has inadequate context to even guess what is going on.

Pls clarify.

 

Rgds / Charles.C

Hello All,

 

I need some guidance on a process step for my HACCP Plan.  The auditor said that I didn't mention the step in my determination/analysis of CCPs.  It is listed on my process diagram, but determined not to be a food safety concern.  The auditor wants to see it on the CCP determination with an explanation as to why it is not a CCP.  Anyone have a suggestion on how to document that?

 

thanks

Interesting.  As a food microbiologist I would reply that a blast freezer will not diminish bacterial population within a reasonable period of time.  Microorganisms will remain in the food preserved for long periods of time.  The same will apply for physical hazards and most certainly for many chemicals.  I suggest a quick review on low temperature tolerance for pathogens related to your food in order to document your hazard analysis.  Good lock.

Interesting.  As a food microbiologist I would reply that a blast freezer will not diminish bacterial population within a reasonable period of time.  Microorganisms will remain in the food preserved for long periods of time.  The same will apply for physical hazards and most certainly for many chemicals.  I suggest a quick review on low temperature tolerance for pathogens related to your food in order to document your hazard analysis.  Good luck

Thank you for that advice.