Thank you for the provided examples. In the Risk Analysis Report Worksheet there are only the QPs. I understand that it's not the full list of analysis but I am wondering whether it is possible to have a food quality plan without CQPs?
Based on experiences in a previous thread, the operational/audited answer to yr query is apparently YES.
Nonetheless i agree with Ryan's comment, zero would seem unlikely for most products unless, perhaps, a Company is either/both of (a) highly confident of non-occurrences of significant quality threats, (b) possessing a high appetite for Risk.
SQF's own "Guide" implies that typically zero CQPs is not anticipated, eg -
SQF - How Many CQPs .pdf 81.15KB
Regarding yr CL query - I have extracted a few, IMO, key quotes from my previous referenced file to answer yr query. As you can see, the choice will depend on how you actually operate and yr associated risk assessment -
Potential threats are determined in relation to the scope of the system and the established likely use prepared in the development of the Product Description and Intended Use. The key point is to identify that might be, “reasonably expected to occur.”
At this stage, the threats at each step are reviewed, and those that are “critical” identified. In deciding whether a step in a process is critical or not, it is useful to consider whether it is likely that a food quality threat will occur if control is lost at that particular point.
Critical Limits are the Boundaries of Control. They establish the difference between good quality and poor quality and specify a range of acceptable tolerances in which results can fluctuate without quality being compromised. The FQP development team will determine the critical limits for each preventative measure. The aim of any quality assurance system is, amongst other things, to detect problems as soon as they occur, the critical limits chosen must be measured easily and quickly.
Examples of critical limits are:
- Measurements of temperature, time, weight, size, pressure, color and shape.
- Measurements of salt concentration, fat, protein, fiber, and sugar content
Offhand, i would have thought it operationally much easier to control a time than a colour ?