A Beginner’s Guide to Identifying HACCP Critical Control Points (CCPs)
One of the hardest HACCP skills for beginners is identifying Critical Control Points. It’s also where people tend to over- or under-control processes, processes that could already be controlled by their PRPs or overlooked as they aren’t, obviously, listed. Let’s simplify it, make the concept practical and non-intimidating. A CCP is a specific step where you must […]
HACCP Training: The Front Line in Preventing Persistent Pathogen Risks
Persistent Pathogen Colonies (“Niche” Habitats): Listeria monocytogenes and other harmful pathogens can form biofilms and establish themselves in “niche” areas of equipment, such as inside hollow conveyor rollers, in cracks in the floor, or within drains, where they can survive for years, evading standard daily cleaning routines. Persistent pathogen colonies are specialized, often slow-growing bacterial […]
HACCP and the BRC Scheme
HACCP is a requirement under BRC. Being HAACP certified is a preliminary step that cannot be overlooked. BRC is a Global Food Safety Initiative (GFSI) benchmarked food safety standard covering food safety and management of product quality in food packing and processing operations.
What is a Critical Control Point (CCP)?
Identifying and monitoring CCPs is an important part of a food safety management system, such as HACCP (Hazard Analysis and Critical Control Points).