2 replies to this topic

[LauraBrFS1]

Hello 

 

I have picked up a HACCP study that has been reviewed and has a CCP for chilled storage of ready to eat sandwich fillings. A previous question was asked of the justification of the CCP. 

Temperature control through the business has been identified as a pre requisite. A few questions

- Would you agree that the storage and distribution should be a ccp, and the critical limit being 5C

- To validate should we probe the product or the vehicle?

- Should we validate the fridge product is stored in before loading?

 

Thanks 

[Scampi]

So back to basics on the CCP

Is that step SPECIFICALLY to control a hazard?  If yes, then it is a CCP, if no, than a prp is sufficient

 

the 5C wholly depends on what the fillings are?  fish, egg salad, processed meat etc?  4C would be better across the board

 

and yes, IF you determine the CCP had to stay, then you need controls in place that need to be validated and verified, up to and including the temperature of any conveyance

 

you should not have to take product temp IF storage temp is the CCP,   but perhaps product temp is what the CCP should be..........because if it doesn't chill fast enough, the storage space temp is moot

[LauraBrFS1]

Thanks. so the CCP is identified because of the decision tree and there being no further step to control the hazard of bacterial growth. It's a mix of meats and eggs fillings. We don't cook anything just mix chicken with flavours or egg with mayo