CCP Assessment

Hi everyone, 

we are in process of HACCP implementation for SQF level 2. 

here is our process in a nutshell, we have dry ingredients and water as our ingredients and we use fermentation process using a microorganism and make food ingredients. 

In the process of determining CCP's through Hazard analysis, i have few questions that i need your feedback.

1. we have a main step (confidential) in elimination of contaminant organisms

(it may not be pathogens, it can be yeast, Bacillus or any species other than our desired microorganism that we use for fermentation process). our supply chain controls wont allow any pathogens from ingredients. we also did a risk assessment and determined that no pathogen contamination is possible from ingredients and water. 

so This step cannot be a CCP because there is no risk of hazard from ingredients. The risks from equipment, employees is covered by CIP, sanitation and GMP program. 

Should we consider this as CCP despite no biological risk of pathogen?

Can our HACCP plan be without a CCP?

please provide your feedback

Thanks 

Hi everyone, 

 

we are in process of HACCP implementation for SQF level 2. 

 

here is our process in a nutshell, we have dry ingredients and water as our ingredients and we use fermentation process using a microorganism and make food ingredients. 

In the process of determining CCP's through Hazard analysis, i have few questions that i need your feedback.

 

1. we have a main step (confidential) in elimination of contaminant organisms

(it may not be pathogens, it can be yeast, Bacillus or any species other than our desired microorganism that we use for fermentation process). our supply chain controls wont allow any pathogens from ingredients. we also did a risk assessment and determined that no pathogen contamination is possible from ingredients and water. 

 

so This step cannot be a CCP because there is no risk of hazard from ingredients. The risks from equipment, employees is covered by CIP, sanitation and GMP program. 

 

Should we consider this as CCP despite no biological risk of pathogen?

Can our HACCP plan be without a CCP?

 

please provide your feedback

 

Thanks 

Hi Bhargav,

2 basic comments -

(1) A ccp needs to be justified.

(2) A haccp plan may have zero CCPs.

A fermentation process is not necessarily without micro."safety risk" , for example see the yoghurt hazard analysis in this excel -

https://www.ifsqn.co...ge-4#entry50651

(step 25B)