Lecture 16 The HACCP Concept 2 - HACCP Principle 2...

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HACCP Principle 2 HACCP Principle 2 Determine the critical control points (CCPs)
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Introduction Introduction CCPs are based on the results of hazard analysis * Significant hazards * Control measures Identify one or more CCPs to control each significant hazard
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Control Point (CP) Control Point (CP) Any step at which biological, chemical, or physical factors can be controlled.
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Critical Control Point (CCP) Critical Control Point (CCP) A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
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There are many CPs in a process, but only those points essential for the production of safe food are CCPs
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Determine Critical Control Points Determine Critical Control Points High Safety Risks Significant Biological, Chemical or Physical hazards that are reasonably likely to occur are usually CCPs
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Determine Critical Control Points Determine Critical Control Points Low Safety Risks Items related to facilities, equipment, sanitation, and quality are usually CPs, not CCPs
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Determining CCPs Determining CCPs Hazard analysis must be completed prior to identifying CCPs Decisions Trees are optional tools which may assist in determining CCPs Use common sense!
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CCP Decision Tree CCP Decision Tree Q1. Does this step involve a hazard of sufficient likelihood of occurrence and severity to warrant its control? Yes
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This note was uploaded on 05/02/2009 for the course FDSC 3960 taught by Professor Gravani during the Spring '09 term at Cornell University (Engineering School).

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Lecture 16 The HACCP Concept 2 - HACCP Principle 2...

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