Site pages
Current course
Participants
General
18 February - 24 February
25 February - 3 March
4 March - 10 March
11 March - 17 March
18 March - 24 March
25 March - 31 March
1 April - 7 April
8 April - 14 April
15 April - 21 April
22 April - 28 April
8.1.10 Critical control points: Determination (Principle 2)
The determination of CCPs is the 2nd principle of HACCP. The codex guidelines define a CCP as 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. The determination of a CCP in the HACCP system can be facilitated by the application of a decision tree such as that included in the codex HACCP system and guidelines for its application which indicates a logical reasoning approach. Fig. Example of decision tree to identify critical control points. Q1. Do control preventive measures exist? ¬ ¯ ¯ Yes No ¯ ¯ ¯ Is control at this step ® Yes ® Modify step, process or products ¯ Necessary for safety? ¯ ¯ ¯ No ® not a CCP ® Stop * Q2. Is the step specifically designed to eliminate or reduce the likely occurrence of hazards to an acceptable level? ¯ ¯ No Yes ® CCP. ¯ Q3. Could contamination with identified hazards occur in excess of acceptable levels (or) could this increase to unacceptable levels? ** ¯ ¯ Yes No ® Not a CCP ® Stop * ¯ Q4. Will a subsequent step identified hazard(s) or reduce likely occurrence to an acceptable level ? ¯ ¯ Yes No ® CCP ¯ Not a CCP ® Stop * *Proceed to the next identified hazard in the described process ** Acceptable and unacceptable levels need to be defined within the overall objectives in identifying the CCPs of the HACCP plan. |