What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]
Forums Blogs Store Members Gallery Directory

Sign In Register

Food Safety Plans Hazard Analysis advice

Started by , Jul 21 2022 02:47 PM
Reply to this Topic
7 Replies

Hello all,

 

What  does the "B" stand for when I see Food Safety Plans Hazard Analysis that identify the cooking CCP validated by Appendix A as "CCP-1B"? In other plans it is listed as "CCP-1B-A".

 

What do these letters stand for at the end?

 

Sincerely,

 

Rubber Ducky

Share this Topic
Topics you might be interested in
No food from China Are argentine peanuts a food safety risk ? Why do you have a food safety culture plan? Food Good Manufacturing Practice Enterprise Facility Audit Number New California AB660 Food Date Labeling Rule for B2B Product
[Ad]

CCP-1B - biological hazard # 1 (presuming, there will be # 2, 3, etc.) Letter "A" - ????? 

1 Thank

Um, are you reading your own plan?

Hi Scampi!!

 

No, this is not my FSP. I see lots of them so I am uncertain on this detail.

 

 

Plastic Ducky

I would assume they have two production lines that are very similar and share a CCP so the A would be line A and the B would be line B

1 Thank

I'm with olenazh on this, guessing the letters (B,C,P) are the type of hazard being addressed by the CCP.  Other characters probably differentiate similar processes or flow chart steps.

2 Thanks

Thank you all for your insight! I think you are all right on target!!! 

 

The Plastic Ducky is very pleased and is sending out special Duck love vibes to you all!!

 

 

Sincerely,

 

Plastic Ducky

 

P.s (wait 2-4 weeks for Duck love vibes to arrive)

1 Thank

Thank you all for your insight! I think you are all right on target!!! 

 

The Plastic Ducky is very pleased and is sending out special Duck love vibes to you all!!

 

 

Sincerely,

 

Plastic Ducky

 

P.s (wait 2-4 weeks for Duck love vibes to arrive)

Hi PD,

 

You are also likely to encounter - 1P, -1C, -1A. And occasionally -1M.

 

Key is available. Paper likely preferred to Plastic. :rolleyes:

Reply to this Topic

Similar Discussion Topics
No food from China Are argentine peanuts a food safety risk ? Why do you have a food safety culture plan? Food Good Manufacturing Practice Enterprise Facility Audit Number New California AB660 Food Date Labeling Rule for B2B Product Food Safety Culture Performance How would you rate the food safety culture in your workplace? Broker of ambient food ingredients with NPD kitchen vs HACCP Example of How to Assess Your Food Safety Culture Securing Management and Employee Buy-In for Effective Food Safety Training
About us

IFSQN is an international networking group for food safety professionals. We connect those interested in food safety to information and to each other. The purpose of the website is to share knowledge, experiences and ideas to make food safer.

All content © Copyright 2021 IFSQN