RE: CCP or Not? -RESPONSE
Christian Vogl (BCPCWV@annicis.bcp.weston.ca)
Sun, 21 Feb 1999 13:23:00 -0500
Listers,
I would like to disagree with Ben's comments below, made in reference to
Ron's query regarding CCP's...
I disagree that if you have no CCP's, you have no HACCP Plan. If, through
working out your hazards and your HACCP plan, you discover it possible to
produce without a CCP in your 'flow chart', this does not mean that you have
no HACCP benefit. The exercise of constructing and implementing a HACCP
plan is extremely educational and infinitely beneficial to any operation.
To under estimate the importance of each step in any process because they
are not CCP's, detracts from the whole point of HACCP plans. I also would
take issue with the metal detector as a CCP. To me, the point of HACCP
would be for a processor to be proactive. There are more proactive measures
one can take to avoid metal contamination and demonstrate control.
Christian Vogl
Allied Pacific Processors
>
>>Ron,
>>If you have no CCP's, you have no HACCP plan. I think under your
scenario,you would at least have a CCP at the metal detector. If you are
adding any controlled ingredients such as nitrites, their control is
critical enough to be a CCP.
>>Ben Elder
>>Food Safety Institute
>>-----Original Message-----
>>From: Ron Hoelzer <rsardine@bangornews.infi.net>
>>To: seafood@ucdavis.edu <seafood@ucdavis.edu>
>>Date: Saturday, February 13, 1999 8:18 PM
>>Subject: CCP or Not?
>>
>>
>>>I have a scenario for discussion since I have encountered several points
of view:
>>> A seafood processor is going to make a seafood dish from products that
have already been processed. He will be combining previously thermally
treated product. These products will all be purchased from sources which are
processing under a HACCP plan, hence, any pathogens will have been destroyed
before the product reaches the second processor.
>>>
>>> The product will consist of the following:
>>> Cooked, refrigerated seafood (could be lobster, crabmeat, shrimp)
>>> Pasteurized dairy products,
>>> Spices and flavorings
>>> These ingredients will be heated to blend the flavors, but not heated
>>>enough to achieve any degree of kill activity.
>>> After heating the product will be dispensed into retail size containers
>>>and frozen.
>>> The question is - would there be any critical control points with this
>>>product?
>>>
>>>Ron Hoelzer
>>>Maine Food Technology Associates
>>>
>>
>