The CCP decision tree allows us to identify the various CCPs present in the production of our product.

CCPs are usually those that concerns microbiological hazards. This is because physical hazards such as the presence of foreign particles can be eliminated through visual inspection or via purchasing raw materials from approved, reliable supplier and AVA licensed importers with Crtificate of Aalysis (COA). Chemical hazards such as the cleaning residues left on the machines or equipments can also be reduced if the machines or equipments used are cleaned and sanitised with appropriate sanitiser.

Microbiological hazards such as the presence of pathogens can be eliminated. However, they will escalate to become a CCP when there is temperature abuse and the microorganisms are not killed. To counter CPPs that result from microbiological hazards, an effective way is to ensure there is no temperature abuse. For instance in our product (Blueberry Yoghurt Muffin), the baking temperature is at 180 degree celcius for 25 minutes. The temperature and time is essential to ensure that the vegetative spores and pathogenic microbes are completely killed. If there is any temperature abuse, the vegetative spores and pathogenic microbes will not be completely killed. Thus, baking is a CCP.

In short, only those after heat treatment is considered as CCP. If the product has two heat treatments such as boiling and frying, then both are CCPs because if boiling is not done at correct time and temperature, the quality of the product will be affected and frying at the later stage may not make the product any better ; no subsequent step to eliminate the hazard. Packaging and dry storage are not considered as CCPs. Only chilled and frozen storage after undergoing heat treatment and before sale are considered as CCP because there is no other step to eliminate the hazard if the product is to be stored at inappropriate temperature.


Posted By : Hui Teng