Re: CCP or Not?
Robertson & Ross, Associates (randr@axionet.com)
Mon, 15 Feb 1999 16:58:45 -0800
Ron - you may be putting the cart before the horse. HACCP's first
principle is Analyze Hazards, the next principle is Determine CCPs. Before
you ask if there are CCP's, you must go through the hazard analysis which
is nicely outlined in the Canadian FSEP program. This hazard analysis
includes:
1. Review incoming material - you are now working with two different
animal products with their own sets of microorganisms and processing
history.
2. Evaluate operations for hazards
3. Observe actual operating practices
4. Take measurements
5. Analyze measurements.
We notice that many processors are performing incomplete hazard analyses
for their HACCP plans.
You may also find it helpful to review recent food poisoning outbreaks, in
particular the Schneiders lunchable outbreak last year.