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Objective. In this module, you will learn:The definition of a critical control point (CCP)The relationship between a significant hazard and a CCPA CCP may change for product formulations and processing linesThe use of a decision tree to select a CCPExamples of CCPs. Critical Control Point. A po
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1. Chapter 6 Determine the
Critical Control Points
2. Objective In this module, you will learn:
The definition of a critical control point (CCP)
The relationship between a significant hazard and a CCP
A CCP may change for product formulations and processing lines
The use of a decision tree to select a CCP
Examples of CCPs
3. Critical Control Point A point, step or procedure at which control can be applied and is essential to prevent or eliminate a food-safety hazard or reduce it to an acceptable level
4. Points may be identified as CCPs when hazards can be prevented In some products and processes, the following may be true:
Introduction of pathogens or drug residue can be prevented by control at the receiving step (e.g., supplier declaration)
A chemical hazard can be prevented by control at the formulation or ingredient-addition step
Pathogen growth in the finished product can be prevented by control at the formulation or ingredient-addition step (e.g., pH adjustment or addition of preservatives)
Pathogen growth can be controlled by refrigerated storage or chilling
5. Points may be identified as CCPs when hazards can be eliminated In some products and processes, the following may be true:
Pathogens can be killed during cooking
Metal fragments can be detected by a metal detector and eliminated by removing the contaminated product from the processing line
Parasites can be killed by freezing (e.g., Anisakis in fish destined for raw consumption)
6. Points may be identified as CCPs when hazards are reduced to acceptable levels In some products and processes, the following may be true:
The occurrence of foreign objects can be minimized by manual sorting and automatic collectors
Some biological and chemical hazards can be minimized by obtaining shellfish from approved waters
7. Control Point Any point, step or procedure at which biological, physical or chemical factors can be controlled
8. CCPs vs. Control Points Control Points
Points where quality factors can be controlled
Points where non-HACCP regulatory requirements can be controlled
CCPs
Points where food-safety hazards can be controlled
9. Multiple CCPs and Hazards A CCP can be used to control more than one hazard
A refrigerated storage CCP may control pathogen growth and histamine formation
More than one CCP may be needed to control a hazard
The cook step and patty-forming step are CCPs in controlling pathogens in cooked hamburger patties
10. CCPs are Product- and Process- Specific They may change with differences in:
Plant layout
Formulation
Process flow
Equipment
Ingredient selection
Sanitation and support programs
11. CCP Decision Tree Q1: Does a control measure(s) exist at this step or subsequent steps in the process flow for the identified hazard?
Q2: Does this step eliminate or reduce the likely occurrence of a significant hazard to an acceptable level?
Q3: Could contamination with an identified hazard or hazards occur in excess of acceptable levels, or could these increase to unacceptable levels?
Q4: Will a subsequent step eliminate the identified hazard(s) or reduce the likely occurrence to an acceptable level?
12. CCP Decision Tree Table for IQF Cooked Shrimp Process Step/Hazard Q1 Q2 Q3 Q4 CCP
Receiving fresh shrimp
Bacterial pathogens Yes No Yes Yes No
Sulfiting agent Yes No Yes Yes No
Receiving frozen shrimp
Bacterial pathogens Yes No Yes Yes No
Sulfiting agent Yes No Yes Yes No
Thawing
Bacterial pathogens Yes No Yes Yes No
13. CCP Decision Tree Table for IQF Cooked Shrimp Process Step/Hazard Q1 Q2 Q3 Q4 CCP
Cold storage
Bacterial pathogens Yes No Yes Yes No
Cooker
Pathogen survival Yes Yes - - Yes
Weigh/Pack/Label
Sulfiting agent Yes Yes - - Yes
14. Hazard Analysis Worksheet Pages 68-72