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CCP advice for a bakery

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carlacnm02

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Posted 11 April 2018 - 06:05 PM

Hello,

I need help with my CCP, we are a Bakery and we do wholesale and retail, My questions goes in regards metal detector as a CCP , Can I avoid the inclusion of a metal detector as a CCP for my process of baking pies? can It just be the Killing step , cooking process my CCP? will this be acceptable for a SQF Audit?

We manufacture different types of pies that goes into a metal tin and we packed them with it.



Scampi

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Posted 11 April 2018 - 06:40 PM

If the actual pie tin is the only exposure risk to metal then I wouldn't include it as a risk. SQF simply wants you to be able to back up your hazard analysis. I would only have your time/temperature kill step as a CCP 


Please stop referring to me as Sir/sirs


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MsMars

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Posted 11 April 2018 - 07:10 PM

Agree with Scampi - as long as you can prove you don't have past history of a problem with metal contamination and that the risk is minimal, then it probably wouldn't be a CCP.  



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Chippy

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Posted 11 April 2018 - 07:30 PM

We are a bakery also. I listed my metal detectors as PCP- Preventive Controls.



Gerard H.

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Posted 11 April 2018 - 07:53 PM

Dear Carla,

Some advice which could be helpful to provide an answer to your interesting question.

The determination of a CCP is quite a logic process. It depends on the risk intensity, a result from your risk assessment. If the risk is sufficiently high, it will be the HACCP decision tree providing you the answer, adapted to your specific process.

Kind regards,

Gerard Heerkens



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carlacnm02

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Posted 11 April 2018 - 08:14 PM

Thank you all for your quick response. I'm also planning to add in my risk assessment for making the metal detector a CP our history with no metal contaminations.





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