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Can HPP (High Pressure Process) be a CCP?

HAHPP vegan spread CCP Critical limit

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#1 Vale888

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Posted 23 December 2020 - 11:04 PM

Hello everyone! Our company is preparing a new line of vegan spread products. We have contacted a nearby company that provides HPP treatment to help us control the microbial safety of final products. Since my colleague is responsible for connecting with HPP company so far, I don't know much about the detailed operation process. But now I 'm confused about our HACCP plan. Should this HPP step be listed as a CCP? If so, what should the critical limit based on? Any help would be greatly appreciated! Thanks, Vale

 



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#2 mariobel

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Posted 24 December 2020 - 07:15 AM

Thanks for sharing your information regrading to product



#3 pHruit

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Posted 24 December 2020 - 11:10 AM

Hello everyone!

 

Our company is preparing a new line of vegan spread products. We have contacted a nearby company that provides HPP treatment to help us control the microbial safety of final products. Since my colleague is responsible for connecting with HPP company so far, I don't know much about the detailed operation process.

But now I 'm confused about our HACCP plan. Should this HPP step be listed as a CCP? If so, what should the critical limit based on?

Any help would be greatly appreciated!

 

Thanks

Vale

Given that the purpose of the process is specifically to reduce microbiological loading, and probably potentially pathogenic organisms, it seems highly likely that it would be a CCP. Nonetheless you'll probably want to go through the normal HACCP process to make a decision on this ;)
I'd recommend discussion with the company that operates the process as they will hopefully have validation work that they can share with you, but in general I'd expect the CCP to take the form of a minimum pressure and time, as a direct analogy of a minimum temperature/time for a thermal process.



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#4 Vale888

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Posted 24 December 2020 - 07:53 PM

Given that the purpose of the process is specifically to reduce microbiological loading, and probably potentially pathogenic organisms, it seems highly likely that it would be a CCP. Nonetheless you'll probably want to go through the normal HACCP process to make a decision on this ;)
I'd recommend discussion with the company that operates the process as they will hopefully have validation work that they can share with you, but in general I'd expect the CCP to take the form of a minimum pressure and time, as a direct analogy of a minimum temperature/time for a thermal process.

Thank you for your advice! I have confirm the processing pressure and time with HPP guys. But I was wondering how to control that, since it's an outsourcing service. I know they have their own HACCP plan, so does our company need to monitor the processing personally?



#5 Charles.C

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Posted 25 December 2020 - 04:28 AM

Thank you for your advice! I have confirm the processing pressure and time with HPP guys. But I was wondering how to control that, since it's an outsourcing service. I know they have their own HACCP plan, so does our company need to monitor the processing personally?

 

Hi Vale,

 

I am assuming the product/process under discussion actually exists.

 

One typical query would be to simply ask the company if their facility/HPP process is certified to a GFSI-recognised Standard. I hope you understand what this means in respect to assurance of the Product's Safety (and in some cases also Quality).

 

As an extension of pHruit's post, a second typical (minimal) query could be to request a copy of their haccp flowchart with CCPs marked on it. Or, if you wish to exert more "pressure," could request a copy of their haccp plan. The degree of response may well depend on how much of their process involves "Proprietary" information plus their own assessment of the likelihood of any forthcoming business..


Kind Regards,

 

Charles.C


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