CCP%20Determination%20-%20mbithi[1] (2).ppt

This is a ccp determination guideline

1. CCP Determination
Dr Stephen Mbithi
(USDA HACCP Training EA)
7-11 Sept 2009

2. CCP-def
•CCP Definition:
–"a step at which control can be applied and is
essential to prevent, eliminate, or reduce a food
safety hazard to an acceptable level.“
•For every hazard identified, at least one CCP.
•CCP qualification:
•In order for a processing step to be a CCP for a
particular hazard, one or more effective control
measures must exist at that processing step.

3. CCP Prevention -Examples
–Reception
–For farm inputs eg drug residues such as antibiotics, pesticides
–Supplier declaration
–Excessive use of additives
–At point of application
–Process control,
–Microbial proliferation
•antimicrobial agent addition step

4. Examples- CCP elimination
•Pathogen elimination
–Cook step
•Metal fragments
–Metal detector step
•Parasites
–Freezing step

5. •CCP reduction to acceptable levels- Examples
–Traceability
•Control of pathogens, natural toxins
–Sourcing from sure sources
–Pathogen growth
•Cooling
•CPs and CCPs
–CCP- point of best control
•CP – other controls
•Multi-CCps/Hazards
–Refrigeration:
•Pathogens and histamine
–Multiple CCPs
•Eg receiving, processing and storage- temp
–CCPs are product and process specific

6. Tools for CCP determination

7. (1):
Ingredient or
Processing Step
(2):
Identify potential
Hazards
introduced,
controlled or
enhanced at this
step,
(3):
Are any
Potential food
Hazards
Significant
(Yes/No)
(4):
Justify your
Decision for
Column 3
(5):
What control
measures can
be applied to
prevent the
significant
Hazards
(6):
Is this step a
Critical
Control
Point?
(Yes/No)
Biological
Chemical
Physical
Hazard Analysis Worksheet