I am quite confused while determining CCPs in my process steps. There are some stages where hazardous chemicals are introduced in the process, also in the next stage, centrifugation can remove that chemical to an acceptable level (Though centrifugation is not intended for only to remove the chemical). While, there are several washing in the later stages certainly remove the chemical with keeping minimum residue, if the centrifugation can't remove it. But, I feel that we can validate the centrifugation stage that it can reasonably reduce the hazard to an acceptable level in spite of having washing steps later. Then, which point should I mention as CCP? Can centrifugation step be a CCP? Even, if the later stages by default can reduce the hazard?
Another confusion is that, I see most of the people are talking that contamination by spoilage bacteria is not a food safety hazard. In case of meat, we must control spoilage bacteria to protect the meat from spoilage. Certainly, some pathogenic bacteria can also cause spoilage. But, my question is, people eat meat by cooking or frying (If not they are already cooked in the processing factory), so in addition to spoilage bacteria, pathogenic bacteria can will also be destroyed by cooking. So why we consider only Pathogenic bacteria to determine Biological Hazard and CCP?