Identified CCPs in our Product

Beside ensuring safe and reliable sources for the main ingredient of the muffin, we had also identified a total of 4 CCPs using the HACCP analysis system, which we thinks that are contributes to the shelf life and enables safe consumption for the Blueberry Yogurt Muffin.

CCP 1: Baking
The first CCP we identified is Baking. Microbial growth can occur over a temperature range from -8 °C to 100°C. Micro-organisms are classified according to their cardinal temperature. The first CCP will be baking. The temperature to be achieved is 180°C for 25minutes. It is critical for the production to reach this temperature or slightly higher. The main purpose is to prevent growth of microorganisms. To ensure the safety of food product, mesosphilic and psychotropic organisms are of the greatest concerns. The optimum temperature of mesophiles is at 37°C. Some examples of common food-borne pathogens are Salmonella and Staphylococcus aureus which grow very quickly. Hence, spoilage of perishable products stored in the mesophilic growth range is more rapid than spoilage under chill condition. These pathogens can be found in the product if it is not properly handled. If proper baking temperature is not achieved, mesophiles may survive in the muffin. If sold, consumers will be at risk of getting foodborne illness. (Gateland &Tyne & Lothar Leistner & Grahame Gould, 2002)

CCP 2: Cooling
The second CCP we identified is cooling. The muffins will need to be cooled to an appropriate temperature to prevent condensation of water droplets on the cling wrap. This will increase the moisture content of the muffins and promotes the growth of yeasts and moulds as they thrive in moist area. (G.Sharon, 2004)

CCP 3: Chilling
The third CCP we identified is chilling. By reducing the temperature, it slows or inhibits microbial growth as only some yeast and moulds are able to thrive. If the chiller is not functioning well, there will be a deviation in temperature, resulting in temperature abuse. This may increase the risk of microbial growth. Thus, it is vital to control the temperature well by using the temperature probe and take readings every three hours to ensure that the temperature is appropriate.

CCP 4: Re-heating
The fourth CCP we identified is re-heating. It is a CCP because this is the last heat treatment of the production before sale; there is no subsequent step to eliminate any remaining microbes. Re-heating will not control toxins, poisons, and physical hazards. Instead it helps to reduce microbial growth if the muffins are heated at the right temperature and time. The time frame for reheating must be appropriate to ensure the food is heated thoroughly for safe consumption.

Thus these CCPs must be in check to ensure food safety of the Blueberry Yogurt Muffin to prevent any source of food contaminations and foodborne outbreak

Posted By: Koh Yu Yuan