Critical Control Point CCP

The Critical Control Point (CCP) in food safety is a piece of the Hazard Analysis and Critical Control Points (HACCP) standards, which is a protection way to deal with food safety. The CCP is a point in the food production venture where control can be applied to keep a specific hazard from happening. A CCP could be found during the cycles utilized for cooking, re-warming, cooling, and holding food. In this way, knowing what a CCP is and how to viably oversee them is critical.

The Food Standards Agency anticipates that food businesses should follow the HACCP standards, and put together food safety board methodology concerning the HACCP standards. Accordingly, it is significant for food organizations to comprehend the HACCP standards.

What does CCP depend on?

CCP represents a Critical Control Point. A CCP is a place where control can be applied to food taking care of cycles, to lessen and keep hazards from happening. This control point will apply to natural, compound, physical and allergenic dangers which have been recognized.

A CCP refers to any progression where there is potential to keep hazards from happening. If a CCP isn’t done viably, food contamination or foodborne sicknesses could happen, therefore.

CCPs can be found inside the accompanying:

• The most common way of preparing food

• The process of re-warming food

• The most common way of cooling food

• The most common way of holding food

Step by step instructions to distinguish a CCP

​If you are attempting to distinguish a CCP, a HACCP decision tree can assist you with doing as such. You can likewise think about the accompanying inquiries:

• Could food become contaminated during this place of the food production venture?

• Could the distinguished risk be forestalled through remedial activities?

• Could the distinguished risk be wiped out later on?

• Can the CCP be estimated?

• Would you be able to archive the CCP?

Also, Check –>> HACCP in food Industry

What is a Critical Limit?

A basic breaking point can be utilized to recognize whether a CCP can viably control a natural, chemical, physical or allergenic hazard. Instances of a critical control point include:
• Temperature

• pH Conditions

• Timing

• Salt Level• Chlorine Level

• Water Activity

Basic critical control points need to be checked either by estimation or perception. For instance, estimating the temperature at which food is held to guarantee it doesn’t enter the ‘Risk Zone’, which is the temperatures somewhere in the range of 8°C and 60°C. The temperatures somewhere in the range of 8°C and 60°C permit microbes to develop quickly.

Underneath the temperature of 8°C, the development of microscopic organisms is slowed down and stopped, and when food is over the temperature of 60°C microorganisms kick the bucket. Accordingly, a CCP should be carried out here to lessen the risk of food entering the ‘Risk Zone.

A food safety group needs to be assigned inside the working environment and be liable for distinguishing CCPs and basic critical control points. The food safety group will likewise be answerable for recording the methods which occurred to consent to the Seven Principles of HACCP, which can be displayed to the HACCP Certification assuming that they research.

Accordingly, food organizations should guarantee that HACCP certification standards are carried out successfully, and all food overseers should see how significant these standards are.

HACCP Certification process

To make the HACCP Certification process simple and quick. Hiring a consultant will guide you and your business through the following steps to achieve HACCP Certification by providing.

  1. Gap Analysis Training
  2. Testing
  3. Documentation & Test Report
  4. Process Audit
  5. External Audit
  6. Certification and beyond

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