CCP-Possible salmonella contamination of raw material is a ccp. it can be
controlled by ssop/gmp.
Yes you can make a flowchart without any ccp provided you can substantiate
it.may not be accp Example-during processing raw peeled shrimps;chances of
salmonella contamination may not be a ccp if the final product is to be
exclusively
used by a cooker for further processing.
regards
thilak
cochin
----- Original Message -----
From: "Balamurugan" <balasm@rediffmail.com>
To: <seafood@ucdavis.edu>
Sent: Monday, February 05, 2001 5:25 PM
Subject: HACCP without CCP
>
> dear sir
>
> Dear Sir,
>
> If your are excusing me I would like to ask some basic questions.
> What is CCP (critical control point) during fish processing? How to
identify it and Control that. (Ex. Whole clean Cuttlefish processing or
lobster or shrimp). Some are telling without CCP can prepare product flow
diagram because all the CCP will be controled by SSOP and GMP.
> Is it possible to create a product processing flow diagram without any
critical control point during HACCP manual preparation?.please explain it.
>
>
> with Regards
> S.Balamurugan
> Balasm@rediffmail.com
>
>
> _____________________________________________________
> Chat with your friends as soon as they come online. Get Rediff Bol at
> http://bol.rediff.com
>
>
>
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