Absolutely always have Receival as the first CCP in any process as it is the
only point where you can refuse the product and do a 100% inspection for
compliance to the Approved Supplier program.
Are approved supplier progams used in the US ?
All food products need temperature control, so that is CCP 2.
Post cooking handling can seriously cross contaminate the product so that is
CCP 3.
Also if spices are being used, are they definately being treated for
contamination prior to delivery (gassed, irradition)? Most spices are
harvested in third world countries, harvested by hand, dried on the roadside
on old teatowels and packed by hand. Do a lit search and check the massive
contamination levels.
Also why are American HACCP plans obsessed by metal detectors ? Are that
many people hurt by bits of metal ?
Clare Winkel
Food Consultant
Centre for Food Technology
19 Hercules St
Hamilton Qld 4007
Australia
ph 07/3406 8691
" In the water there is fish, In the field there is rice,
The King takes no advantage of the people.
Who wants to trade, trades.
The faces of the people shine bright with happiness" Sukhotai 1292