Small home baker cannot identify any CCP's?

We are a small artisan bakers working from a home kitchen supplying Brownies, Flapjacks & cakes.

We have all of our documentation from the council filled in an HACCP, keep regular records of cleaning, fridge temps etc.

However we are about to exhibit at a retail show and have been asked to fill in a very exhaustive form including CCP's.

I am struggling to identify one in our process as all products are cooked, chilled and packed.

Can someone help me to possibly identify what I should include.

Many thanks

Hi GLG,

 

It's a slightly different product but here is a UK example which I archived several years ago. May help you.

 

HACCP Plan template cooked meat pies.pdf   63.31KB   34 downloads

 

(the data included was probably UK "appropriate" as per date shown, may conceivably have changed in the meantime).

Many thanks Charles,
Certainly gives me something to work from.
GLG

Good day
Usually once you cook and monitor temperature, it may be regarded as a CCP provided that if improper cooking or incorrect temperature will result in an unsafe food.

Hi GLG,

I work for a coffee roaster. Attached is our actual hazard analysis. I feel the most important step is a detailed listing of your process. We happen to be at Revision 4 and this latest revision does not contain any CCP's. I also added a previous version of the Hazard Analysis, which contains CCP's, along with the supporting documentation for those CCPs.

 

We are a small company; CEO to janitor about 50 people. And coffee is a low risk product. Cooking and refrigeration would seem likely as CCPs, but that's what the analysis is for.

 

Fare thee well,

Wherever thee fare,

 

CCP documentation.docx   80.91KB   37 downloads

previous Hazard Analysis.doc   69.5KB   28 downloads

Hazard Analysis to post.doc   99.5KB   33 downloads

Hi all, just found this forum when trying to put my HACCP plan together and its fantastic. I also have a small bakery and coffee shop and don't have the €3K ive been quoted for an external company to draw up a plan so I'm going to give it a go myself and see how my EHO likes it!

 

I'm also struggling to find more than 1 CCP. The only raw meat product we use is sausage meat from the local butchers that is used immediately on delivery. We buy in chilled cooked ham and chicken for sandwiches and have always recorded batch numbers, delivery dates, temperatures, etc.

 

We have only 2 bakers that bake from scratch ingredients such as flour, marg, sugar, fruit, baking soda, milk, eggs, etc which again have always been recorded in our delivery and traceability logs. Small business with less than 8 employees and needs help with this.

 

Ive attached my basic attempt at my paperwork should anyone wish to comment or advise

 

Thanks in advance

 

Cat

Hi Cat,

 

i assume this is intended only for the eyes of an EHO, not a FS Standard like BRC.

 

Yr template layouts appear to be based on the example in Post 2.

 

I guess they may be adequate if Irish EHOs accept such a basic format (UK EHOs apparently seem to do so, or at least did at "one time" ).

 

No direct UK/Irish experience myself but other posters here may know ?

 

The practical suitability may also relate to yr own process. Note that there is no mention of "allergens" in the original example.