Can I consider packaging & labelling s CCP for cookie production? If yes/no, why??
I appreciate your answers.
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Posted 17 October 2018 - 01:34 PM
if some of your cookies contain allergens that the others do not....i'm thinking tree nuts/peanuts, then I would implement it as a Control Point or a CCP..........this would hopefully remove the risk of cookies containing tree nuts being labeled/packaged without the correct (and very important) information.
Please stop referring to me as Sir/sirs
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Posted 17 October 2018 - 01:35 PM
As Lesley noted above, you need to use your decision tree. Only you can answer the yes/no and why.... is there a reasonable food safety risk from cross contamination, improper labeling, etc. etc. that isn't controlled by a PRP or other means? You know your process better than anyone else on this board.
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Posted 17 October 2018 - 02:49 PM
Posted 18 October 2018 - 06:37 AM
Can I consider packaging & labelling s CCP for cookie production? If yes/no, why??
I appreciate your answers.
The textbook answer is yes if you can justify the risk in your process. And maybe depending on Local Regulatory requirements / FS Standard.
Without more details the question is sort of unanswerable IMO.
Kind Regards,
Charles.C
Posted 19 October 2018 - 12:51 PM
Facilities with poor sanitary design use to choose for a T CL at the end of the oven.
Regarding labelling, depends on your target population….
Also agree with all: pass it through the decision tree (ISO 22000 2018 has a new and more accurate decision tree),
Best regards,
Leila
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