Is it true that the final step to control a significant hazard shall be a CCP?
sentence " the final step to control of significant hazard shall be CCP " are true ??
example.. iam work in bakery factory , the final step that control of physical hazard are sieving ... the seving step are ccp ?? if yes i cannt mesure this step
Is there an explanation?
thanks
Hi suhaibalbadawi97,
Not sure where you got the "the final step to control of significant hazard shall be CCP" reference from? Also, what is the specific hazard you are referring to?
As we are in the FSSC 22000 Food Manufacturing forums, significant hazards can be controlled by Operational Prerequisite Programmes (OPRPs) or at Critical Control Points (CCPs) as per the Hazard Control Plan.
You need to identify and assess the specific hazards and control measures as per:
8.5.2.2 Hazard identification and determination of acceptable levels
8.5.2.3 Hazard Assessment
8.5.2.4 Selection and categorization of control measures
You may filter your raw ingredients using a sieve in a bakery but this is early in the process and would not account for possible contamination of the product from equipment/plant after that step.
Let’s take an example of a physical hazard – metal which could come in the flour or be due to contamination during on site manufacture. In this case, the best control measure is likely to be metal detection/X-ray detection of the finished product and the control of the significant hazard is likely to be an OPRP or CCPs and included in the Hazard Control Plan.
For physical hazards, some prerequisite can help with controlling the hazards such as:
Supplier Assurance – Purchasing from reputable suppliers and monitoring
Filtration of Ingredients – Removing foreign bodies and investigating findings
Magnets – Where metal fragments have been identified as a possible hazard.
So, your step is more likely to be a prerequisite programme in this case, possibly an OPRP if you don’t have metal detection. In such circumstances where you are controlling a significant hazard early in the process then control measures should be in place to mitigate the risk such as:
Inspecting the sieve at the start and end of each shift to ensure it is in place and intact before product is released
Carrying out equipment/plant start-up checks to ensure there are not any potential identified foreign body risks. This is quite common to prevent glass contamination when open product handling equipment has glass/brittle material in instruments such as temperature gauges or control panels.
Routine inspections of the facility/equipment/plant, particularly in open product areas.
Kind regards,
Tony