Hi:
I found some HACCP using this approach for cooking and metal detector's CCP.
ei cooking: CL internal Tº at the end of the cooking. ..."if internal Tº it's below the CL the product it's hold on the cooking chamber until it reach the CL".
This way the ccp never goes out of control; the operator don't fill any record becuase the final product meet the CL always.. so it's safe.
or ie metal detector: CL correct function..."if the metal detector it's activated by a contaminated product... reject the product"; but the CCP was always in control because metal detector it's OK.
The CCP it's out of control when you monitor the metal detector's functioning with ferrous patterns and the machine fails to detected it.
I think at list you shut record every time you need to extend the cooking step or when a product it's rejected by the metal detector.
PD: a chilean HACCP expert told me that in the future risk matrix will be replaced by a factory full risk assessment... are you doing this right now in Europe???
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