1. Chapter 6 Determine the Critical Control Points

2. Objective In this module, you will learn: u The definition of a critical control point (CCP) u The relationship between a significant hazard and a CCP u A CCP may change for product formulations and processing lines u The use of a decision tree to select a CCP u Examples of CCPs

3. Critical Control Point u 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

4. Points may be identified as CCPs when hazards can be prevented In some products and processes, the following may be true: u Introduction of pathogens or drug residue can be prevented by control at the receiving step (e.g., supplier declaration) u A chemical hazard can be prevented by control at the formulation or ingredient-addition step u Pathogen growth in the finished product can be prevented by control at the formulation or ingredient-addition step (e.g., pH adjustment or addition of preservatives) u Pathogen growth can be controlled by refrigerated storage or chilling

5. Points may be identified as CCPs when hazards can be eliminated In some products and processes, the following may be true: u Pathogens can be killed during cooking u Metal fragments can be detected by a metal detector and eliminated by removing the contaminated product from the processing line u Parasites can be killed by freezing (e.g., Anisakis in fish destined for raw consumption)

6. Points may be identified as CCPs when hazards are reduced to acceptable levels In some products and processes, the following may be true: u The occurrence of foreign objects can be minimized by manual sorting and automatic collectors u Some biological and chemical hazards can be minimized by obtaining shellfish from approved waters

7. Control Point u Any point, step or procedure at which biological, physical or chemical factors can be controlled

8. CCPs vs. Control Points u Control Points –Points where quality factors can be controlled –Points where non-HACCP regulatory requirements can be controlled u CCPs –Points where food-safety hazards can be controlled

9. Multiple CCPs and Hazards u A CCP can be used to control more than one hazard –A refrigerated storage CCP may control pathogen growth and histamine formation u More than one CCP may be needed to control a hazard –The cook step and patty-forming step are CCPs in controlling pathogens in cooked hamburger patties

10. CCPs are Product- and Process- Specific They may change with differences in: u Plant layout u Formulation u Process flow u Equipment u Ingredient selection u Sanitation and support programs

11. CCP Decision Tree u Q1: Does a control measure(s) exist at this step or subsequent steps in the process flow for the identified hazard? u Q2: Does this step eliminate or reduce the likely occurrence of a significant hazard to an acceptable level? u Q3: Could contamination with an identified hazard or hazards occur in excess of acceptable levels, or could these increase to unacceptable levels? u Q4: Will a subsequent step eliminate the identified hazard(s) or reduce the likely occurrence to an acceptable level?

12. CCP Decision Tree Table for IQF Cooked Shrimp Process Step/HazardQ1Q2Q3Q4CCP u Receiving fresh shrimp –Bacterial pathogensYesNoYesYesNo –Sulfiting agentYesNoYesYesNo u Receiving frozen shrimp –Bacterial pathogensYesNoYesYesNo –Sulfiting agentYesNoYesYesNo u Thawing –Bacterial pathogensYesNoYesYesNo

13. CCP Decision Tree Table for IQF Cooked Shrimp Process Step/HazardQ1Q2Q3Q4CCP u Cold storage –Bacterial pathogensYesNoYesYesNo u Cooker –Pathogen survivalYesYes--Yes u Weigh/Pack/Label –Sulfiting agent YesYes--Yes

14. Hazard Analysis Worksheet u Pages 68-72