FSC342 - Critical Control Points

Codex

A criterion that separates acceptability from unacceptability Determines if the control measure at the CCP is in or out of control

Step

A point, procedure, operation, or stage in the food system from primary production to final consumption

CCP Definition - Critical Control Point

A step at which control can be applied and is essential to prevent or eliminate a food safety hazards or reduce it to an acceptable level

Operating Limits Basis: Product Quality

Enzyme inactivation of destruction of spoilage organisms during cooking Storage temps for extended product shelf life.

Determining CCP's - Step 1

Evaluate each step where food safety hazards can be prevented, eliminated, or reduced to acceptable levels

Failure to meet critical limit

Evidence of direct health hazard Development of health hazard (canning) Product not produced under conditions assuring safety and subject to recall

Decision Trees - Alternatives

Experience and knowledge of the process and existing control measures

What are Operating Limits used for?

Help prevent violations of critical limits which necessitates correct action

HACCP Plans are Modifiable

Number and location of CCP's frequently changed during HACCP plan development and implementation

How Many CCP's?

Number depends on product, ingredients, processing methods and prereq programs

Designating Critical Control Points

Numbered sequentially Numbering based on type of hazard

Control Points Main Facts

Numerous for most products Cannot by themselves ensure product safety.

Government CCP Regulation: FDA & USDA

Require that the development of CCP's for each hazard identified in the hazard analysis Some food products may not have a food safety hazard Any HACCP plan must contain at least 1 CCP.

Increasing CCP's

Specific hazards overlooked

Determining CCP's - Step 3

Summarize results and add to the HACCP plan

Decrease CCP's

Eliminate non safety issues and hazards that are not reasonably likely to occur

Control Point

Any step at which bio, phys, chem factors can be controlled

CCP Determination

Based on hazards and control measures identified during hazard analysis

How are Critical Limits Established?

By tests and experiments

Designating CCP's - Numbering Problem

Can cause confusion if HACCP plan requires changing

What do Critical Limits Satisfy?

Capabilities of the manufacturer Continually monitor the process vs. periodic checks of product temp.

Setting Critical Limits - Basic Steps

Determine food safety parameter Determine proper standard that will prevent eliminate or reduce the occurrence of the food safety hazard to an acceptable level

Determining CCP's - Step 2

Determine if the step is a Critical Point or a Critical Control Point

Operating Limits

Limits established for non food safety reasons that exceed those established for food safety

Decision Trees

Must complete hazard analysis first to endure that the hazards being assessed are reasonably likely to cause illness or injury Results from a decision tree can sometimes defy common sense