Form 8- Critical Control Point (CCP) Determination

Q3. Is this process Q5. Does this step

Q2. Is it likely that step specifically
Q4. Will a provide partial control of
contamination subsequent step
designed to the Identified hazard?
Q1. Could a control measure(s) be with the identified
prevent, eliminate
eliminate the
*If yes= process control
List each ingredient, incoming material, process used by the establishment at any hazard could identified hazard or
or reduce the likely *If no= proceed
step where a hazard has been identified & any process step? occur more than reduce its likely
occurrence of the CCP #
cross-contamination point *If no= Not CCP, identify how this the acceptable occurrence to an
identified hazard to
hazard will be controlled before or level or could
an acceptable
acceptable level? *Next
after the manufacturing process on increase to an *If no= CCP. Enter hazard
Identify category of hazard (B, C, P) Fully level?
Form 9, proceed. unacceptable CCP number.
describe the identified hazard. *If yes= CCP. Enter
*If yes= describe the control measure level? *If yes= identify
CCP number in the
and proceed to Q2. *If no= not CCP, subsequent step or
last column.
proceed. step that control
*If no= Q4.
*If yes= Q3. hazard. Q5
40, 51, Physica Contamination of Yes. Tool accountability check sheets Yes No Yes- Packing is done Yes. PC
71, 80, l: No vegetables with hazardous document the daily inspection of by hand, Employee
82, 83, extraneous material metal tools for wear and missing inspects all product
(metallic, or nonmetallic) parts. Sanitation procedures indicate before and during
84, 100,
due to wear of machine inspection of all pieces for wear and packaging.
110, 120 parts) damage.

140 – Physica Contamination of Dry Yes. Glass and Brittle plastic material Yes No Yes- Yes. PC
141, 142, l: No goods (Crackers) with and identified and monitored during checks performed
143, 144. hazardous extraneous Glass and Brittle plastic checks. while cleaning at
material (metallic, or packaging process
nonmetallic) due to wear of by the operator.
machine parts sanitation procedure
form.
60, 70 Biologic Contamination of raw Yes. Monitor frequency of water Yes Yes CCP
al: No product, buildup of changes to prevent the buildup of 1BC
microbial load because of organic material in wash. Multi-step
frequency of water rinsing.
changes.
60- Biologic Inadequate reduction of Yes. Proper mixing and application of Yes Yes CCP
Antimicro al: No pathogenic microorganisms antimicrobial chemical. Monitor time 1BC
bial due to ineffective between start of process to
antimicrobial treatment. completion (room temperature and
Treatmen
Growth of microorganisms process time). Monitor antimicrobial
t due to prolonged length of treatment liquid temperature.
time between start of
cutting/slicing/grinding/shre
dding and completion of
antimicrobial treatment.
Growth due to temperature
 abuse because of elevated
antimicrobial treatment
temperature.
60- Chemic Contamination of RTE Yes. Proper mixing and application of Yes No No CCP
Antimicro al: No vegetables with excess the disinfectant on the vegetables 1BC
bial concentrations of
antimicrobial treatment
Treatmen
chemical.
t
70- Rinse Biologic Presence of high levels of Yes. Monitoring the procedure to Yes Yes CCP
al: No pathogenic microorganisms ensure that the wash water is 1BC
in wash water due to changed frequently. Monitoring
infrequent changes. Growth temperature to ensure water is cold.
of pathogenic
microorganisms in rinse
water due to
time/temperature abuse.
70- Rinse Chemic Presence of residual Yes. Validate rinsing procedures. No- Chemical
al: No antimicrobial treatment on used does not
RTE vegetables require rinse step
as per Organic
regulation.
Chemical
concentration is
validated for
intended use
87- HPP Biologic Growth of pathogenic Yes. Cold pasteurization. Yes. Yes. CCP 3B
al: No microorganisms to Unacceptable
unacceptable levels for HPP, process
required shelf life does not reach
critical limits.
130- Biologic Growth of pathogenic Yes. Monitor drying Yes Yes CCP 2B
Dehydrati al: No microorganisms due to
on inadequate drying process.
150 Biologic Incorrect, illegible or absent Yes. Monitor application of BB date No- Staging area
al: No BB date and storage and storage instruction. employees check
instructions. labels before
filling orders.