13 replies to this topic

[damia00]

Hi alls,

 

I'm still newbie in food safety (HACCP). My company produce Frozen French Fries. As for now, my company have 5 ccp's which are dryer, frying, IQF Freezing, Metal detector and also storage temperature.

 

My boss want to eliminate some of CCP's.

 

Is that possible to do that?

 

Please advise.

 

 

Thanks =)

[bakeryscience]

What are the specific hazards you are addressing at each stop? Are any of them identical?

[jcieslowski]

Damia,

 

While no one can say for sure since we don't work in your plant or see your hazard analysis, it's impossible to REALLY answer correctly.

 

That being said, I would suspect that you probably can eliminate a CCP or two.

 

1. Dryer

What hazard is the dryer eliminating?  How dry does it have to be in order to eliminate that hazard and is it possible that the dryer will NOT achieve that level of drying?  (frying for potato chips, for example, wasn't a CCP for us because the fryer's lowest temperature setting was still enough to eliminate the hazards and if we didn't fry them, we wouldn't end up with potato chips)

 

2.Frying
See my question above.  Is it possible to fry your product in such a way that it DOESN'T eliminate the threat?  

 

3.Freezing 
This seems like a good CCP to me - I'd think if you don't freeze your product in a certain amount of time then you increase the risk for contamination

 

4. Metal Detector 
This seems like a good CCP to me - metal detectors are a very common CCP because they're the only way to eliminate foreign objects

 

5. Storage Temperature
This also seems like a good CCP to me because you need to make sure that your product stays frozen (or chilled or whatever).

 

Again, it's impossible to say with certainty because I don't know your business, plant, or hazard analysis but I would bet you can get down to 3.  Maintaining the cold chain and metal detectors are 'good ones' in my book.

[FSQA]

I would agree to Post # 3 above, regarding determining your hazards. Also, setting up you process step as a CCP or a PRP is can of worms in our industry, where the same process step can be a CCP for some while it is covered by some under PRP.

However, the important aspect is as long as the hazard is controlled.

 

However, IMHO, i would consider Frying as a CCP , as besides Temperature, Time will be the other key factor to keeping it as a CCP, while Storage Temperature can be considered under PRP, as the finished product is in Frozen state (not refrigerated). 

Again, you can set it up as CCP or can control it under PRP.

[Murae]

Damia00

 

What is your process flow and what are you trying to achieve at each step? This should help you determine if you have CCP's at steps that can be CP's as you are are achieving your kill step etc. requirements at another stage in the process.

 

Murae

[Scampi]

I would list drying, frying, freezing and storage as Control Points (none of these are critical from a FOOD SAFETY pov) and leave metal detection as the CCP.

 

CCP is something where there are no more controls to the hazard

 

So what happens if the potatoes aren't dry enough???  Is this a QUALITY issue or a FOOD SAFETY issue

 

What happens if the fryer temp isn't right  QUALITY or Food Safety 

 

etc. etc

 

A control point still needs monitored, but have less of a "hard stop" than a critical control point

[Charles.C]

Hi alls,

 

I'm still newbie in food safety (HACCP). My company produce Frozen French Fries. As for now, my company have 5 ccp's which are dryer, frying, IQF Freezing, Metal detector and also storage temperature.

 

My boss want to eliminate some of CCP's.

 

Is that possible to do that?

 

Please advise.

 

 

Thanks =)

 

Hi damia,

 

It may always relate to your Process, your risk assessment/hazard analysis-justifications and your FS Standard.

 

Similar to Scampi, IMEX/my HACCP Plans of batter/breaded fried products - frying/iqf freezing/storage temperature are never CCPs. ( drying step i don't have but seems improbable). But i have certainly seen variations in the Literature (see later files below).

 

Literature-wise, examples/comments suggest a generic (haccp) answer to yr query is (or can be) Yes. Potentially reducible to one CCP. See files ff1,2.

 

 ff1 - haccp control chart - potato crisp (2011).pdf   101.3KB   163 downloads

 ff2 - Production-haccp french fries (2006).pdf   308.9KB   209 downloads

 

Some other relevant opinions are attached below although some of their content may be currently disagreed / out-of-date.

 

 ff3 - haccp plan potato chips (2012).pdf   418.11KB   167 downloads

 ff4 - review haccp-potato crisp QC-Manufacture (2007).pdf   566.99KB   135 downloads

 ff5 - haccp frying (2004).pdf   270.91KB   160 downloads

[damia00]

What are the specific hazards you are addressing at each stop? Are any of them identical?

 

Dear Rebudke,

 

Here the CL for each CCP

 

1) Dryer = 68C - 140C

2) Fryer = 160c -180c

3) IQF Freezing = -20c until - 30c

4) Metal Detector

5) Storage = -18c

[Kefah_J]

Hi Mr. Charles,

 

I am new investor in this field, looking to get some answers in this field, can you please help me by answering me some questions? knowing that I am Food Technology Engineer with 17 years experts in Juices, dairy, and recently in meat manufacturing.

 

I would like to contact you directly on email, if possible, with fully thanks xxxxxxx.

 

Regards,

Kefah.

Hi damia,

 

It may always relate to your Process, your risk assessment/hazard analysis-justifications and your FS Standard.

 

Similar to Scampi, IMEX/my HACCP Plans of batter/breaded fried products - frying/iqf freezing/storage temperature are never CCPs. ( drying step i don't have but seems improbable). But i have certainly seen variations in the Literature (see later files below).

 

Literature-wise, examples/comments suggest a generic (haccp) answer to yr query is (or can be) Yes. Potentially reducible to one CCP. See files ff1,2.

 

ff1 - haccp control chart - potato crisp (2011).pdf

ff2 - Production-haccp french fries (2006).pdf

 

Some other relevant opinions are attached below although some of their content may be currently disagreed / out-of-date.

 

ff3 - haccp plan potato chips (2012).pdf

ff4 - review haccp-potato crisp QC-Manufacture (2007).pdf

ff5 - haccp frying (2004).pdf

Edited by Charles.C, 11 May 2019 - 12:14 PM.
sorry email deleted, spam magnet

[Charles.C]

Hi Mr. Charles,

 

I am new investor in this field, looking to get some answers in this field, can you please help me by answering me some questions? knowing that I am Food Technology Engineer with 17 years experts in Juices, dairy, and recently in meat manufacturing.

 

I would like to contact you directly on email, if possible, with fully thanks xxxxxxx.

 

Regards,

Kefah.

 

 Hi Kefah,

 

Apologies but it is preferable to post yr queries here  so that other members  may also be able to offer advice.

[Kefah_J]

 Hi Kefah,

 

Apologies but it is preferable to post yr queries here  so that other members  may also be able to offer advice.

 

Thank you for the good attitude, I will come back to you soon here with all my queries.

 

Regards,

Kefah. 

[Kefah_J]

Dear Charles,

 

1- Why we should do blanching for sliced potato in french fries before deep frying? 

2- if the suitable temperature for deep frying is between 165 - 185 C, what is the best time duration for the product to keep in deep frying? is there any diagram to follow it?

3 - for salting the product after removing the not wanted fat from the product, is there any advisable conditions have to be available during this operation (salting and flavoring)?

 

big thanks for your efforts, with big best wishes to you, Charles.

 

Regards,

Kefah.

[Kefah_J]

Dear Charles,

 

I read all of the files that you sent, it is full of useful information, thank you again.

 

Regards,

Kefah.

[Charles.C]

Dear Charles,

 

1- Why we should do blanching for sliced potato in french fries before deep frying? 

2- if the suitable temperature for deep frying is between 165 - 185 C, what is the best time duration for the product to keep in deep frying? is there any diagram to follow it?

3 - for salting the product after removing the not wanted fat from the product, is there any advisable conditions have to be available during this operation (salting and flavoring)?

 

big thanks for your efforts, with big best wishes to you, Charles.

 

Regards,

Kefah.

 Hi Kefah,

 

Some excellent Production queries.

 

Unfortunately I've never worked with French fries although my experience with fried battered items is that the 165deg C you mention would be too low to run. The optimum time is (typically) the minimum practical value to achieve the "desired" quality result  (par-fried).

 

file ff2/Post7 discusses Queries 1,2

 

Other members are only too welcome to assist if possessing knowledge/experience this area.