文档介绍：Chapter 6
Determine the
Critical Control Points
Objective
In this module, you will learn:
The definition of a critical control point (CCP)
The relationship between a significant hazard and P
P may change for product formulations and processing lines
The use of a decision tree to select P
Examples Ps
Critical Control Point
A point, step or procedure at which control can be applied and is essential to prevent or eliminate a food-safety hazard or reduce it to an acceptable level
Points may be identified Ps when hazards can be prevented
In some products and processes, the following may be true:
Introduction of pathogens or drug residue can be prevented by control at the receiving step (., supplier declaration)
A chemical hazard can be prevented by control at the formulation or ingredient-addition step
Pathogen growth in the finished product can be prevented by control at the formulation or ingredient-addition step (., pH adjustment or addition of preservatives)
Pathogen growth can be controlled by refrigerated storage or chilling
Points may be identified Ps when hazards can be eliminated
In some products and processes, the following may be true:
Pathogens can be killed during cooking
Metal fragments can be detected by a metal detector and eliminated by removing the contaminated product from the processing line
Parasites can be killed by freezing (., Anisakis in fish destined for raw consumption)
Points may be identified Ps when hazards are reduced to acceptable levels
In some products and processes, the following may be true:
The occurrence of foreign objects can be minimized by manual sorting and automatic collectors
Some biological and chemical hazards can be minimized by obtaining shellfish from approved waters
Control Point
Any point, step or procedure at which biological, physical or chemical factors can be controlled
CCPs vs. Control Points
Control Points
Points where quality factors can be controlled
Points where non-P regulatory requireme