>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
>>>>
>>>
>>
>