5 replies to this topic

[Cherry11]

Can someone share if what are the CCP's they encountered in their HACCP Plan for a plastic packaging?

 

Here is the process we do:

 

Extrusion

Printing

Lamination
Slitting

Bagmaking

 

[Simon]

Hi Cherry11, this has been a long standing debate on the forums with most agreeing that in general CCP's do not exist in food packaging in the classic Codex HACCP system.  Rarely if you use water or air in direct contact with the food packaging during manufacture then that could be a CCP and also some people choose to class the hazard of "mixing printed designs" as a CCP as it is so serious because it could result in death.  For example a chocolate packaging ending up on a nut product because of a mix up in the packaging manufacture.  The key point is that you have adequate controls to prevent all potential hazards, not whether it is called a CCP or not.  Although naming a CCP can help to elevate a serious hazard and the related controls for staff awareness.

 

Hope this makes sense.

 

By the way see this topic for further discussion on this issue:

https://www.ifsqn.co...aging-processes

 

Regards,
Simon

[kfromNE]

  Simon - that is a great picture of you.

Edited by kfromNE, 23 December 2019 - 07:37 PM.

[Charles.C]

Hi Cherry11, this has been a long standing debate on the forums with most agreeing that in general CCP's do not exist in food packaging in the classic Codex HACCP system.  Rarely if you use water or air in direct contact with the food packaging during manufacture then that could be a CCP and also some people choose to class the hazard of "mixing printed designs" as a CCP as it is so serious because it could result in death.  For example a chocolate packaging ending up on a nut product because of a mix up in the packaging manufacture.  The key point is that you have adequate controls to prevent all potential hazards, not whether it is called a CCP or not.  Although naming a CCP can help to elevate a serious hazard and the related controls for staff awareness.

 

Hope this makes sense.

 

By the way see this topic for further discussion on this issue:

https://www.ifsqn.co...aging-processes

 

Regards,
Simon

 

Just to comment that, despite the above thread's age (2005), it contains some beautifully apt comments on haccp plans in general which are still entirely relevant.

 

From a Packaging POV the website linked in post below, I think, remains a relative haccp rarity -

 

https://www.ifsqn.co...rd/#entry153259

 

I do recall that there are a (very) few "fairly" current (submitted) Packaging haccp plans on this Forum but they may be hard to find.

[CMHeywood]

I work for a company that makes food contact packaging.  Per Simon's comment, we used the Codex HACCP flowchart and did not identify any CCP's.

 

A CCP is often used when there normally will be a source of contamination that is removed or reduced at a particular point in the manufacturing process.  An example that is often cited is pasteurizing raw milk since it has a very high chance of being contaminated with bacteria.

 

Calling a control a CCP usually would involve:

(1)  Showing data that you control removes or reduces that contamination to an acceptable level.

(2)  Recording control conditions (such as temperature) at adequate intervals to show you are monitoring.

(3)  Show calibration records for any test or monitoring equipment that is used in the control.

 

These three requirements are usually difficult to implement when your monitoring is based on visual inspection only.

[Charles.C]

I work for a company that makes food contact packaging.  Per Simon's comment, we used the Codex HACCP flowchart and did not identify any CCP's.

 

A CCP is often used when there normally will be a source of contamination that is removed or reduced at a particular point in the manufacturing process.  An example that is often cited is pasteurizing raw milk since it has a very high chance of being contaminated with bacteria.

 

Calling a control a CCP usually would involve:

(1)  Showing data that you control removes or reduces that contamination to an acceptable level.

(2)  Recording control conditions (such as temperature) at adequate intervals to show you are monitoring.

(3)  Show calibration records for any test or monitoring equipment that is used in the control.

 

These three requirements are usually difficult to implement when your monitoring is based on visual inspection only.

 

Incomplete.

a CCP is not a "control".

 

eg -

 

CCP: Critical Control Point - A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

https://www.iopp.org...cfm?pageid=2267

(I often remember the acronym PERHAL)