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Generic HACCP Model for Thermally Processed Commercial

Generic HACCP Model for Thermally Processed Commercial

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CCP Determination Form<br />

The Critical Control Point (CCP) Determination <strong>for</strong>m is used to identify the critical<br />

control points in the process. A critical control point is defined as a point, step, or procedure at<br />

which control can be applied and a food safety hazard can be prevented, eliminated, or reduced<br />

to an acceptable level. All significant hazards identified in the hazard analysis must be addressed.<br />

Identification of each CCP can be facilitated by the use of a CCP Decision Tree. The Decision<br />

Tree asks a series of four, yes or no, questions to assist in determining if a particular step is a CCP<br />

<strong>for</strong> a previously identified hazard. These four questions are listed at the top of the CCP<br />

Determination <strong>for</strong>m. Use this as a guide when determining if an identified significant hazard is<br />

a critical control point. CCP's must be carefully developed and documented and must be <strong>for</strong><br />

product safety only. Different facilities preparing the same food can differ in the risk of<br />

hazards and the points, steps, or procedures which are CCP's. This can be due to differences<br />

in each facility such as layout, equipment, selection of ingredients, or the process that is<br />

employed.<br />

In this document the CCP's that are identified are <strong>for</strong> illustrative purposes only. Your<br />

individual process will determine the CCP's identified. Remember that proper Sanitary Operating<br />

Procedures and maintenance programs are essential prerequisites to <strong>HACCP</strong>.<br />

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