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