5 replies to this topic

[FlotoYo]

Our flow diagrams have control points but they wouldn't really be defined as CRITICAL. The specific example is chocolate. It needs to temper, for QUALITY, at between 84-92 degrees. but it is not a CRITICAL control point because when the chocolate exceeds those temperatures, it will not be dangerous to consume.

 

In A LOT of my documentation, not just my HACCP plan, I am required to indicate CCPS, but chocolate tempering has very few, so my documents feel somewhat underwhelming. So I add control points, to beef it up, but it's not a critical one. If I put control points that aren't critical, that may confuse the auditor, and they will document that our control points are to wide, too open-ended.

[Charles.C]

Our flow diagrams have control points but they wouldn't really be defined as CRITICAL. The specific example is chocolate. It needs to temper, for QUALITY, at between 84-92 degrees. but it is not a CRITICAL control point because when the chocolate exceeds those temperatures, it will not be dangerous to consume.

 

In A LOT of my documentation, not just my HACCP plan, I am required to indicate CCPS, but chocolate tempering has very few, so my documents feel somewhat underwhelming. So I add control points, to beef it up, but it's not a critical one. If I put control points that aren't critical, that may confuse the auditor, and they will document that our control points are to wide, too open-ended.

 

Hi Flotoyo,

 

Did you have a specific question ?

[Scampi]

I wouldn't even call it a control point on your flow diagram, just included an arrow back to tempering and then in the hazard analysis describe what the rework arrow is for. A simple process only requires a simple plan

[redfox]

Hello,

 

What if the the temp goes down below 84 deg? No issue on food safety. If no issue about food safety it only falls to QCP, quality control point and must not be included on your HACCP plan.

 

regards,

redfox

[Sharon (Dewsbury)]

Hi,

we have similar areas and we call them Quality Control Points. QCP. This indicates that it is not critical for food safety. The BRC covers legal and quality aspects as well as food safety so they need to be identified in the risk assessment but we do not put them on the flow chart it would be too cluttered. We only have the CCP on the flow chart and it is in red to highlight it from the rest of the black text. This helps the auditor focus.

[Charles.C]

Hi Flotyo,

 

@ Flotyo

 

So was there a question ?

 

@Sharon,

 

The terminology QCP has a distinctly troubled/confusing history. See -

 

http://www.ifsqn.com...at-are-qcp-qas/