colorado retail food establishment rules and ... - Boulder County

CCPs are only used to address issues with product safety. Actions taken on the
part of the establishment such as first-in first-out (FIFO) or refrigerating
nonpotentially hazardous foods (time/temperature control for safety foods) are to
ensure food quality rather than food safety and therefore should not be
considered as CCPs unless they serve a dual-purpose of ensuring food safety.
3. Are the CCPs the same for everyone?
Different facilities preparing similar food items may identify different hazards
and the CCPs. This can be due to differences in each facility's layout, equipment,
selection of ingredients, and processes employed. In mandatory HACCP systems,
there may be rigid regulatory requirements regarding what must be designated a
CCP. In voluntary HACCP systems, hazard control may be accomplished at
CCPs or through prerequisite programs. For instance, one facility may decide
that it can best manage the hazards associated with cooling through a
standardized procedure in its prerequisite programs rather than at a CCP in its
HACCP plan. One tool that can be used to assist each facility in the identification
of CCPs unique to its operation is a CCP decision tree.
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