
Best Answer Charles.C, 21 June 2021 - 10:23 PM
Hai Charles
You have shared very useful information , really appreciate the guidance.
I am working in 3PL warehouse , we are storing food product in the TC Chamber ( 15 to 25 Degree Celsius )
Products like chocolates / chocolate biscuits, Whipping creams , Special flours, Milk powder etc ... are stored in the above chamber.
In my analysis above storage step is identified as a OPRP so how can I validate the control measure ( Storing temp 15 to 25 degree Celsius )
Thanks & Regards
Riyas
Hi Riyas,
Thks clarification.
Ambient storage not my area of expertise but this temperature range looks to be Quality rather than Safety related/driven, eg shelf-life ?. If so, IMO would logically not be relevant to a hazard analysis.
It's always necessary to initially query - What is the specific (BCPA safety) hazard ?
Even if there is a safety-related hazard, this stage should IMO be handled by a PRP.
(the same comment applies to frozen storage/reception. Variations of a few degrees around -18degC are surely irrelevant from a micro. safety POV although may have quality concerns, eg shelf life).
