What are CCPs in deboning of chicken? Is raw material temp control CCP?
Please let me know you thoughts.
Posted 15 July 2015 - 08:56 AM
Hi Marxu
You will have to apply the principles of HACCP. CCP's cannot be determined without a full hazard analysis and risk assessment of your process. Any hazards deemed significant are then put through a decision tree. Temp control can be a prerequisite or a CCP depending on your Hazaard analysis.
Posted 15 July 2015 - 01:07 PM
Following the principles of HACCP and using a decision tree will help you decide what your CCPs are. What are CCPs for one company may not be for another. HACCP is as individual as we are
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