1 / 12

Establish Critical Limits for each CCP (Task 8 / Principle 3)

Module 4.8. Establish Critical Limits for each CCP (Task 8 / Principle 3). Objectives To equip trainees to be able to establish critical limits for the identified CCPs in a HACCP system Contents What are critical limits and how are they determined? What are operating limits?

dot
Download Presentation

Establish Critical Limits for each CCP (Task 8 / Principle 3)

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Module 4.8 Establish Critical Limitsfor each CCP(Task 8 / Principle 3)

  2. Objectives To equip trainees to be able to establish critical limits for the identified CCPs in a HACCP system Contents What are critical limits and how are they determined? What are operating limits? Documenting critical limits in the HACCP plan Objectives and contents Module 4.8 – Establish Critical Limitsfor each CCP (Task 8 / Principle 3)

  3. Critical limits must be set for each CCP These ‘criteria’ refer to characteristics of the process or product that determine whether or not there is control of identified food safety hazards at a CCP What are critical limits? Critical limits Criteria that separate acceptability from unacceptability (Codex definition) Module 4.8 – Establish Critical Limitsfor each CCP (Task 8 / Principle 3)

  4. Sources of information to establish a critical limit can be Scientific publications Research data Regulatory requirements & Guidelines Experts Experimental studies and surveys Determining critical limits Module 4.8 – Establish Critical Limitsfor each CCP (Task 8 / Principle 3)

  5. Once a critical limit is breached, the process is ‘out of control’ and safety cannot be assured To enhance control, processors establish operating limits, which are Criteria that prompt corrective action beforeunacceptability is reached Operating limits Module 4.8 – Establish Critical Limitsfor each CCP (Task 8 / Principle 3)

  6. Characteristics compared to critical limits are More strict than critical limits May be required for non-safety quality aspects May have to account for inherent monitoring or control device error Protect against violation of critical limits Operating limits Module 4.8 – Establish Critical Limitsfor each CCP (Task 8 / Principle 3)

  7. OPTIMAL PROCESS ZONE OL 2 PROCESS ADJUSTMENT ZONE 1 1 & 2 : Process adjustments CL Corrective action See Module 3.10 HAZARD ZONE Process control Module 4.8 – Establish Critical Limitsfor each CCP (Task 8 / Principle 3)

  8. Critical limit Could be around 16% m.c. (global project is investigating) Operating limit ICO recommended limit of 12.5% might be an appropriate OL Coffee drying Module 4.8 – Establish Critical Limitsfor each CCP (Task 8 / Principle 3)

  9. Form 10 - documenting critical limits - example of boia Module 4.8 – Establish Critical Limitsfor each CCP (Task 8 / Principle 3)

  10. Schematic HACCP outline forcopra production Module 4.8 – Establish Critical Limitsfor each CCP (Task 8 / Principle 3)

  11. Form 10 - documenting critical limits – copra production Module 4.8 – Establish Critical Limitsfor each CCP (Task 8 / Principle 3)

  12. Explaining critical limits Explaining operating limits Documenting critical limits in a HACCP plan Next module: Establishing monitoring Systems for each CCP Summary Module 4.8 – Establish Critical Limitsfor each CCP (Task 8 / Principle 3)

More Related