The question you should ask yourself is: are you controlling a risk there? Why does it get heated?
Is it because you are expected that the popcorn is contaminated with pathogens?
Isn't control at this step got a lot more to do with quality than safety?
Hi, thanks for the reply.
For the corn to pop the temperature required is 200-210 Degrees Celsius. My equipment is already designed to give this temperature. So in this case, if I go by the CCP Decision tree, Q2 asks, "Is this step designed to eliminate the hazard or to reduce its occurrence to an acceptable level?", to this question, my answer would be "NO", since this is an operational requirement. If I reduce the temperature to 100 C, the corns will not pop. So it needs this temperature of 200C for it to pop.
Please correct me if I am wrong in analyzing the Q2 of the CCP Decision tree.
Regards
Jerry