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Is packaging and labelling a CCP in cookie production?


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#1 Aanne

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Posted 17 October 2018 - 12:49 PM

Can I consider packaging & labelling s CCP for cookie production? If yes/no, why??

I appreciate your answers.



#2 Lesley.Roberts

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Posted 17 October 2018 - 12:53 PM

If you take each step through the HACCP decision tree & consider all hazards this should determine whether this is a CCP or not?..



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#3 Scampi

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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.


Because we always have is never an appropriate response!


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#4 MsMars

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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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#5 012117

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Posted 17 October 2018 - 02:49 PM

Depending to which standard you referred your decision tree with.. if you refer to iso, CCP should have measurable critical limit and can react immediately upon loss of control...based on your current process (as everyone mentioned above), check your control measure if it fit those and refer to the decisiom tree for the appropriate classification :)

By definition also CCP that it eliminate or reduce hazard to acceptable level, and acceptance sampling also with its associated risks, check if this fits your current process :)



#6 Charles.C

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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


#7 Leila Burin

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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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