MAP Packging for Lunch Meat

I am looking into using MAP packaging for my sliced lunch meat line. I have been debating on whether or not it should be a CCP or a QCP, As there is not always a clear food safety risk, but rather a quality and shelf life risk if done incorrectly. Does any one have any advice on this decision? Any information would be helpful. I there a specific critical or monitoring  limits that are standard for lunch meats?  I plan on using a 30/70 gas mixture.

I am looking into using MAP packaging for my sliced lunch meat line. I have been debating on whether or not it should be a CCP or a QCP, As there is not always a clear food safety risk, but rather a quality and shelf life risk if done incorrectly. Does any one have any advice on this decision? Any information would be helpful. I there a specific critical or monitoring  limits that are standard for lunch meats?  I plan on using a 30/70 gas mixture.

The risk  particularly depends on how / how long you intend to store it.

One potential hazard is C.botulinum. Clearly a safety factor.