Setting CCPs and Determining Control Limits
A CCP is a step where a hazard can be prevented, eliminated, or reduced to an acceptable level. You must define clear control limits (e.g., cooking temperature/time), monitor, and record.
【What is a CCP?】
The most critical step where a hazard can be controlled.
Examples: cooking step (the only opportunity to kill foodborne pathogens), metal detector step (the only opportunity to remove metal foreign objects)
【Steps to set CCPs (from the 7 principles)】
- 1.Hazard Analysis (HA): list all hazards at every stage from raw materials to shipment
- 2.Determine CCPs: use a decision tree to determine whether each step is a CCP
- 3.Set control limits: thresholds to maintain at the CCP (e.g., internal temperature ≥75°C for ≥1 minute)
- 4.Monitoring method: temperature measurement method and recording frequency
- 5.Corrective actions: what to do when a control limit is exceeded
【Example control limits】
· Cooking step: internal temperature ≥75°C (≥85–90°C for ≥1 min for norovirus)
· Refrigeration: ≤10°C
· Freezing: ≤-15°C
【Importance of records】
CCP monitoring records provide traceability evidence in the event of an incident. Storing them as electronic records in WorkVell is recommended.
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