Validating the removal of CCP Pasteurization
Started by tonnerre2000, Dec 17 2021 09:09 PM
Hi, I would like to remove one of my CCP (Pasteurization). We produced soft drinks and alcoholic beverage, all our pasteurized products have low pH (<4.6), many have CO2 and all have at least 4% alcohol, this is not a very good environment for pathogenic growth, how could I validate the removal of this as a CCP?
Thanks
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Hi Tonnerre2000; We have pasteurization step too (fermented dairy prod's) - but our pasteurization is not CCP - and that hasn't been objected ever neither by auditor, nor by CFIA. You put down your reasons for removing CCP, in details - that should be sufficient.
Thank you both for your reply.
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