CCPs
are the steps in your process where a control measure is or can be applied and
is essential to prevent, eliminate or reduce to an acceptable level the
identified food safety hazard(s). You can determine CCPs with the help of a
question and answer template or a decision tree to individually assess the
biological, chemical and physical hazards identified during your hazard
analysis.
The
questions are designed to guide you through the process, as you will see in the
examples provided in the next two sections.
·
More
than one step in a process may be involved in controlling a hazard
·
More
than one hazard may be controlled by a specific control measure
·
It
is important to keep any supporting documents that can justify the rationale
for your answers
In
a typical establishment, the location of hazards and the number of CCPs depend
on the equipment, plant layout, ingredients, process used, and many other
factors. Some traditional processing steps that food processors have determined
to be CCPs include:
·
Cooking
·
Cooling
·
Dehydration
·
Formulation
·
Pasteurization
· Sifting
User questions & answers