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Incubator CCP/OPRP

Incubator CCP OPRP

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MazidM

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Posted 25 October 2021 - 12:16 PM

Hi, at one point, in my process flow design, we are using incubator to grow our starting material (cell). I am confused if this stage can be a CCP. Because, here the step does not eliminate any hazard, but the incubator temperature or CO2 level variation will halt the cell growth or destroy the cells. in this sense, temperature can be a physical hazard, and CO2 can be a chemical hazard. (I am mentioning again, this is not for consumer perspective but for the product perspective/business failure perspective). I would highly appreciate the logical input here. 

 

Kind Regards

Mazid



Scampi

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Posted 25 October 2021 - 01:35 PM

It's not a CCP as per your description 

 

It obviously still needs monitored, but from an operational perspective, not a food safety one

 

I would not include the hazards you mentioned in my analysis either


Edited by Scampi, 25 October 2021 - 01:36 PM.

Please stop referring to me as Sir/sirs


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MazidM

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Posted 25 October 2021 - 01:45 PM

In that case, would it be okay to mark this step as OPRP?



MazidM

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Posted 25 October 2021 - 02:19 PM

I have read an article they concluded that incubator as a CCP, not any kind of hazard but the quality of the production process/production optimization. You can go through this article

 

"Identification of Critical Points of Thermal Environment in Broiler Production.Pdf"
 
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Mazid


pHruit

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Posted 25 October 2021 - 02:32 PM

oPRPs are fairly specific to ISO22000-based food safety systems, but as with CCPs they're generally concerned with food safety hazards. Personally I'd avoid oPRPs unless you are intending to go for ISO22000 or FSSC22000 certification.

 

That paper (assuming I've found the right one) is for a very different type of incubation process to the one that you're looking at - chicken hatcheries vs. cell cultures - and it's not clear that they are actually looking at HACCP, but rather at operational quality/efficiency.

 

We don't really know enough about your process to necessarily suggest more suitable references. This can be a challenge with proprietary and/or relatively novel technologies, as you may not be able to share too much detail if there is lots of intellectual property involved.

 

I recommended it in another thread, but a good HACCP course will be a great benefit to you, as it'll give you the necessary understanding to help you apply the principles to your process. There will of course also still be lots of helpful people here on IFSQN to assist as you go through that process too ;)



Scampi

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Posted 25 October 2021 - 03:15 PM

So you are telling me you are incubating and raising poults?  So you're not producing food at all?


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Simon

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Posted 25 October 2021 - 03:40 PM

Mazid please do not post multiple topics on the same question.

Phruit an you please add your comments here and I will delete the other topic. Thanks, Simon


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pHruit

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Posted 25 October 2021 - 04:50 PM

Thanks Simon - I'd replied to the other version of this question before realising that there were several copies of the same enquiry...

 

Might not now make sense in the context of the series of posts above, but copied from the other thread for reference before it get deleted:

 

If you're making a food product, I'd be vary wary of using the "CCP" designation for something that isn't a food safety hazard. If an incubator temperature or gas mix potentially leads to e.g. pathogen growth then I'd call it a microbiological hazard, but if these are things that are process critical rather than safety critical then I'd give them some other sort of name/designation.

 

In terms of the hazard categorisation, I think most in the food sector would think of a physical hazard as something physical that poses a potential hazard to the consumer, and similarly a chemical hazard would be a chemical at a concentration that poses a potential hazard to consumers. The CO2 level would therefore probably only really be such a hazard if it impacted your process in such a way that an incorrect CO2 level caused some sort of chemical contamination of your final product. Both of the examples you've given are hazards to your cell culture, but it doesn't seem like they're a potential hazard for consumers?

 

In general, there is no specific HACCP-based reasoning why any given step couldn't be a CCP if it meets the requirements of whichever HACCP-based process you're using to do your assessment (there are differences between standards, regulators/countries on the interpretation around this ;) ), but to me it does not sound like this step is one, unless I'm misunderstanding some of the risks here. It sounds as though the step is operationally critical to you, but I'd separate that out from HACCP and the associated nomenclature, as it'll only cause confusion otherwise IMO



Charles.C

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Posted 25 October 2021 - 06:25 PM

Sadly, I'm guessing this was intended to be iso-haccp.


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Charles.C


MazidM

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Posted 25 October 2021 - 07:08 PM

Dear Simon

Sorry for creating multiple threads. I just wanted to increase the chance of visibility of my question. I will be careful from the next time. By the way, I am very new to this forum and I really appreciate it. 

 

kind Regards

Mazid







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