CCP for small business bakery

Hello,

I was wondering what we can use as a CCP for a small business bakey where metal detectors are not an option?---Thank you

Hello,

 

I was wondering what we can use as a CCP for a small business bakey where metal detectors are not an option?---Thank you

Hi panini,

How about the baking step ?

PS - Welcome to the Forum ! :welcome:

Thank you for your response. From all the discussions I have seen baking temperature is more a control point than a CCP because of the high temperature required to bake product.

Thank you for your response. From all the discussions I have seen baking temperature is more a control point than a CCP because of the high temperature required to bake product.

Hi panini,

Based on many previous baking threads here, i would guess about 40-50% went for a CCP.

There may be other options depending on yr Process.

Thank you very much:)

Hi Panini,

Not sure what you are baking, but for what it is worth I worked at a bakery and we only had one CCP, it was the metal detector.

Best regards,

Cal

Hi Panini,

 

Not sure what you are baking, but for what it is worth I worked at a bakery and we only had one CCP, it was the metal detector.

 

Best regards,

Cal

Hi cal,

So what would you have done if there was no MD ?

Is a zero CCP process acceptable for US bakeries ?

Metal detectors are required for bakery's.  There is no way around it because it is a ready to eat product and there is a lot of metal being used in preparation.

Not to mention that BRC basically expects metal detection, and so do many customers.

That's of course not really HACCP, but then again we have been around that subject with the Metal Detection monitoring vs. CCP thread for quite some time.

Panini,

What is your process? There can be HACCP plans without CCP's.

Marshall

Hi,

I worked in a confectionery company before. In that company, they set 2 CCPs which are:

1) baking temperature & time - last step to eliminate biological hazard  

2) metal detector - last step to eliminate physical hazard

Best regards,

Chia

Hi All,

Since the query is specifically USA/Baking Industry, I imagine the first level of requirements will be a Regulatory one, ie I presume FDA unless local jurisdiction involved.

If  no mandatory requirements exist, I daresay it comes down to HACCP risk assessment +  fear of adulteration-related consequences. + Maybe Business related aspects.

I’m not in USA so I can only reliably address the (traditional) HACCP part.

As far as whether baking is a CCP or not can see the, afaik  most recent, thread on this topic below which contains sub-links to various previous threads but is not solely USA-specific. Many comments are anecdotal but there are some attachments of  actual haccp plans here and there.

http://www.ifsqn.com...-baking-as-ccp/

To go slightly OT (or not ?) with apologies to the OP –

FWIW here is a letter from ABA to FDA in 2011 detailing their viewpoint  regarding Preventive Controls which goes into some detail of, I presume, typical HACCP practices in the US Baking Industry -

ABA Preventive Controls, Comments, 2011.pdf   163.79KB   66 downloads

The conclusions of FSMA’s (mandatory for US bakers?) deliberations for the baking industry are apparently summarized here but I have no doubt that those of you working in USA will better know the detailed situation and possible exceptions (eg size of business perhaps). Perhaps the arguments over CCPs (or not) and other steps  are about to become moot ? –

http://www.bakingbus...for bakers.aspx

I noticed this AIB link (Nov.2015) which seems to suggest that the baking step has attained (regained?) some importance as a “PC” –

http://blog.aibonlin...z99mvz57zb1p83i

also perhaps this one -

http://magazine.qual...ty-systems.aspx

_{Thank you everybody for all the input, all this is great information that will help us evaluate our risks.--Panini}