Critical Limits for CCP in a food storage warehouse

M

meow4easthills

#1
Hello,

I work in a food storage warehouse with HACCP codex 2003. All our products are received completely packaged, we do not repack or open the goods.

One of our CCPs is during receiving of goods. Our Critical limits are that the product must not show signs of tampering, damage, dirt, uncleanliness, being opened or tampered with. We Monitor these limits via a visual inspection.

I understand that critical limits should be based on scientific research, etc, but we cannot do testing on all products as it would compromise the integrity of the product.

Is anyone else is the same situation? where you can only do a visual inspection and no testing?

Look forward to your responses.
 
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patriot19472001

Involved In Discussions
#3
Hi,

Actually I'm also going to face the same situation after 2 weeks. We have a food warehouse where we receive food stuff like beans, nuts and others. I have implemented HACCP in 5 manufacturing facilities for more than 50 products in last 6 months but I'm just thinking that from where "Measurable CCPs" will come out for a food warehouse.

If you can share the CCP details you set for your warehouse then it will be a great help for me.

Thanks in Advance

Ghulam Mustafa
 

harry

Super Moderator
#4
....................... I understand that critical limits should be based on scientific research, etc, but we cannot do testing on all products as it would compromise the integrity of the product. ........................
This is generally true but not the rule. Packaging being an example.


...................Is anyone else is the same situation? where you can only do a visual inspection and no testing? ........................
Generally, packaging is handled in this manner. Further testing would be an alternative if it failed visual check.
 
R

rocks

#5
Hi,
It is not clear what types of food products you recieve into your warehouse but I am assuming you do recieve chilled Food Items which should be a critical step to monitor. The CCP hazard here is microbiological - reduced shelf life/food safety due to growth of bacteria. The control measure for this would be to ensure all temparature sensitive food products must be delivered/recieved at no warmer than 5 degree celcius.
Physical/visual inspection of other food products must be done to ensure good shelf life and quality of food products are maintained.

Rocks
 
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