11 replies to this topic

[mohamed ahmed yusuf]

Dears,
Good day,
Im facing an issue to differentiate between control measures and control points, I will add my thoughts and appreciate your inputs that will guide me:
1. Control points : steps or programs that could control the hazard , a simple example could be inspection of raw materials to control defects, this type of control is generic for all steps and we can say that it's more specific for non-significant hazards.
2. Control measures: generated specific for critical control point and related to significant hazards but I can't get an example for it.
Thanks for your support,

[Evans X.]

Greetings Mohamed,

 

Control points (CP) are the steps you take to increase the safety of your product, which are in conjuction with the control measures you have in place. The difference is that they only help and are not the final control, after which failure means health risk.

That's why checking raw materials for lets say physical hazards reduces the risk of said contamination, but the kill step (control measure) for this is an X-ray or metal detector.

Same example for checking micobiologically your raw materials. It will give you a first impression of how heavily microbiologically wise may your raw materials be or if there are any potential pathogens, but the kill step (control measure) is the pasteurization or sterilization.

 

Regards.

[MOHAMMED ZAMEERUDDIN]

Control measure is an action or activity that is essential to prevent a significant food safety hazard or reduce it to an acceptable level

[Scampi]

A CCP is a step in your process where a control measure with clear critical limit(s) is essential to control a significant hazard. Critical limits are the measurable or observable pre-set values or criteria that separate what is acceptable from what is not acceptable to achieve food safety.

[mohamed ahmed yusuf]

Greetings Mohamed,

Control points (CP) are the steps you take to increase the safety of your product, which are in conjuction with the control measures you have in place. The difference is that they only help and are not the final control, after which failure means health risk.
That's why checking raw materials for lets say physical hazards reduces the risk of said contamination, but the kill step (control measure) for this is an X-ray or metal detector.
Same example for checking micobiologically your raw materials. It will give you a first impression of how heavily microbiologically wise may your raw materials be or if there are any potential pathogens, but the kill step (control measure) is the pasteurization or sterilization.

Regards.

[mohamed ahmed yusuf]

Thanks Evan for your reply now it's clear the difference between both but Im now confused about control measure and CCP and critical limit, do you have a clear example to share with me?

[mohamed ahmed yusuf]

Control measure is an action or activity that is essential to prevent a significant food safety hazard or reduce it to an acceptable level

[mohamed ahmed yusuf]

Thanks Mohammed for your reply, could you give me a real example ?

[mohamed ahmed yusuf]

A CCP is a step in your process where a control measure with clear critical limit(s) is essential to control a significant hazard. Critical limits are the measurable or observable pre-set values or criteria that separate what is acceptable from what is not acceptable to achieve food safety.

[mohamed ahmed yusuf]

Thanks Scampi for your reply but could you please share a real example to differentiate between both terms?

[Evans X.]

Example:

 

The thermal treatment is a CCP, so pasteurization is the control measure for reducing the microbial count in a given product. It's critical limit is 74±1^oC for 12 seconds (or any other combination of temperature/time that has the same effect).

Any deviation in temperature or time means the process is off limits and corrections/corrective actions should take place.

[mohamed ahmed yusuf]

Thanks Evan for your help, that's really helps!