JAMES HALL ACCOUNTING INFORMATION SYSTEMS LEHIGH UNIVERSITY 2014 FINAL STUDYFull description
penguin readers level 6
Determine the Critical Control points (Principle # 2) B.K.Kolita Kamal Jinadasa, Research Officer, Post Harvest Technology Division, NARA, Colombo-15, Sri Lanka.
CCPs
are determined after hazard analysis for the entire process is done.
Focus
CCPs.
What is a Critical Control Point (CCP) ?
9A step (point, procedure, operation or stage) at which control can be applied and is essential to 9Prevent, or 9Eliminate a food safety hazard or 9Reduce it to an acceptable level.
1
CCP controls more than one hazard:
control of significant hazards at
CCP-
where hazard control measures are carried out.
E.g.
for frozen tuna production, adequate temperature control at the receiving step CCP is a control measure for both pathogen growth and histamine formation.
For
every significant hazard at least one CCP where it is controlled.
Steps may be identified as CCPs when hazards can be prevented. 1
Hazard controlled at more than on CCP:
E.g.
pathogens in cooked fish burgers – pattyforming (CCP1) and cooking (CCP2) steps.
Examples:
Introduction of pathogens or antibiotic residues can be prevented by control at the receiving step (supplier declaration, health certification) A chemical hazard can be prevented by control at the formulation or ingredient addition step (use only approved additives and within permissible levels) (OH3 P59-FDA)
Steps may be identified as CCPs when hazards can be eliminated: Examples:
Steps may be identified as CCPs when hazards are reduced to acceptable levels. Examples:
Pathogens can be killed during the cooking step Parasites can be killed by the freezing step Metal fragments can be detected and
affected products removed at the metal detection step
For raw shellfish, some biological and chemical hazards can be minimized at the harvesting step by obtaining shellfish from approved waters. The occurrence of foreign matter may be minimized at the manual sorting step.
(OH4 P60-FDA)
(OH5 P60-FDA)
CCPs vs. Control Points
CCPs vs. Control Points
Control Points • non-critical • loss of control will not result in unsafe product • control of quality factors e.g. color, flavor • managed by prerequisite programs
CCP
CP
Steps at which hazards can be controlled
Yes
Yes
Critical (loss of control Unsafe product
Yes
No
Thing that it control
Hazard
Quality (e.g. color, weight, flavor, other non hazard related requirements)
Managed by
HACCP
Prerequisite program
How many CCPs? Keep ….to
CCPs to a minimum…….
steps which are truly critical to the product food safety.
….To
step at which control of significant hazards can be best achieved. E.g.
a metal hazard
Controlled
in the line by ingredient sourcing, magnets, screens & metal detectors.
CCP
– metal detection in finished product; other steps are CPs.
Same product can have different CCPs depending on:
Q1. Do control measures exist at this step or later steps?
¾A
logical reasoning approach. ¾Use of a series of question which must be answered in sequence. ¾Apply to each step at which a significant hazard (S) has been identified. ¾Only a tool to help in identifying CCPs and not a mandatory element of HACCP.
Q2. Is the step specifically designed to eliminate or reduce the likely occurrence of the hazard to an acceptable level?
YES
Q3. Could contamination with identified hazards occur in excess of acceptable levels or could these increase to unacceptable levels?
YES
NO
YES
Is control at this step necessary for safety?
NO
CCP
NO
Go to Q.3
NOT A CCP
CCP DETERMINATION TABLE: Production step
Significant hazard(s)
Q1
Q2
Q3
Q4
YES
NO
CCP Yes/No No
N
Q4. Will a subsequent step eliminate identified hazards or reduce the likely occurrence to an acceptable level?
NO
Modify step, process or product
YES
decision tree
Yes
Y
Y
Y
N
N
Y
N
Y
N
Yes
Y
N
Y
Y
No
No
NOT A CCP
CCP (OH11 P65-FDA)
OTHER CCP DECISION TREE (Canadian practices based)
Q1. Is hazard fully controlled by prerequisite programs?
NO
YES
NOT A CCP NO
Q2. Could control measure(s) be used by the operator at any process step?
NO NOT A CCP
YES
Identify how hazard will be controlled before or after the process
Q4. Is the step specifically designed to eliminate or reduce the likely occurrence of the hazard to an acceptable level?
NO Q3. Is it likely that contamination with the identified hazard occur in excess of acceptable level or could increase to an unacceptable level?
Q5. Will a subsequent step eliminate identified hazard or reduce its likely occurrence to an acceptable level?
