9 replies to this topic

[min]

Hi

i need help with CCP.

we are washing sliced fruit with chemical. does this step is CCP?

we have drying step after washing .

please advise

kind regards

minesh

 

[JD@KetoSkream]

Hello Minesh,

 

I have actually been going through my own HACCP plan line by line to carefully assess CCP versus not. I think most anyone would agree that the easiest way to decide is to use a CCP decision tree. I have been using this site

 

http://www.fao.org/d...8E/w8088e05.htm

 

And click on "Module 7." There are four questions asked in pretty good detail on how to determine whether it's a CCP or not. 

 

Otherwise I would just ask:

What hazard is the chemical wash trying to control for (I would assume microbiological control)?

Does the chemical eliminate/reduce the hazard below critical/acceptable limits OR are there any steps past this one that will work to eliminate the same hazard?

If a hazard still remains, is it part of your HACCP plan's form 9 (hazards not controlled by your operations AKA hazards passed on to your customers) and do you have instructions/recommendations for the customer on how to handle the hazard?

 

Cheers,

 

Jason

[Charles.C]

Hi Jason,

 

The link is nice (thank you) but somewhat antique - 1998.

 

Many of the "CCPs"  in the example given would today probably be handled as PRPs.

[Charles.C]

Hi

i need help with CCP.

we are washing sliced fruit with chemical. does this step is CCP?

we have drying step after washing .

please advise

kind regards

minesh

 

Hi min,

 

You need to do a hazard analysis.

 

It is difficult to answer yr queries without details of the process and perhaps the relevant FS Standard involved (if any) ?

[pooled]

I used to work in a facility that had a washing procedure before the product was sliced, the purpose for washing was to preserve shelf life and remove soil from the product, this was NOT considered a CCP but every audit it was brought in to question.

[Scampi]

The chemical intervention itself could be considered a CCP, what are the limits on the wash, how often is it checked, how is it dosed etc etc. At our facility, if we used a carcass wash that was treated it would be a CCP as the chemical itself could pose a risk that cannot be controlled otherwise. What are the safe parameters for the chemical step? 20 ppm over is ok but 10 ppm isn't? That will also determine the frequency of testing and whether a further step will eliminate the hazard

[RajaBD]

Without your full process flow, it is hard to answer your question. When I used to work at Bakkavor (Katsouris Fresh Foods) in the UK, they used to wash coriander and mint (for Hummus / Hommus) in chemical to control pathogenic microorganism and that time it was CCP but next year it was removed from CCP and handled as PRPs. 

[CMHeywood]

My opinion:  if the wash is meant to remove or reduce contamination (biological, chemical or physical), and there is no other step in your process that does this, then I would consider this a CCP.  Verification could be audits to show that it is always done and never skipped.  Validation could be any observations, testing or customer feedback that shows you are not having contamination issues.

[Charles.C]

Hi minesh,

 

Maybe you can usefully compare yr process to the one in attached file below which is a (highly) detailed haccp plan for RTE cut vegetables developed by Canadian CFIA -

 

 HACCP Plan,CFIA, Generic Model for Ready-To-Eat Fresh-Cut Vegetables.pdf   2.54MB   84 downloads

[A.Fattah]

Hi,

 

The attached codex decision tree may be suitable.

Also the link below show more forms and guidelines needed for HACCP PLan:

 

https://myhaccp.food...dance/resources

 

 

Regards,

A.Fattah

Attached Files

•  codex_decision_tree_0.pdf   81.33KB   34 downloads