Q1. Do preventive Q2. Do this Q3. Does this step Q4. Could contamination Q5. Will a Q6. Does the Process Step Significant measures exist (a) combination of control specifically designed (f) & or failure (e) with subsequent step continuous CCP ID # hazard for the identified measures are applied capable (b) to eliminate or identified hazard(s) occur eliminate or reduce monitoring is identified in the hazard(s)? in right sequence & reduce the likely in excess of acceptable the likely possible to verify Hazard If no.. Not a CCP. synergy (c, g)? occurrence of hazard(s) to levels or could this occurrence (d) of proper functioning Analysis Identify how & If no.. Not a CCP. an acceptable level? increase to unacceptable hazard(s) to an of the process step? where this hazard Identify synergetic If no.. Move to next levels? acceptable level? If yes.. This is a will be controlled. sequence. question If no.. Not a CCP If no.. This is a CCP. If yes.. Move to next If yes.. Move to next If yes.. This is a CCP move If yes.. Move to next CCP. If no.. This is an question question to Q6. question If yes.. Not a CCP. OPRP. Fermentation B Growth & 13 proliferation of Salmonella, E. Coli Yes Yes Yes -- -- No OPRP-1B* Staphylococcus aureus & Aspergillus Drying/Firing B survival of 14 Salmonella, E. Coli Yes Yes Yes -- -- Yes CCP-2B Staphylococcus aureus Aspergillus Sifting, P winnowing & Extraneous Yes Yes No Yes No No OPRP-1P** grading matters ( Iron) 15 - 25 P Increase in Yes Yes No Yes Yes No moisture Packing & P Storing Increase in Yes Yes No Yes No No OPRP-2P*** 26 moisture *Fermentation is a continues from rolling and time, temperature and RH are controlled, but risk is fairly lower than a CCP under properly monitored conditions and the risk is mitigated in next processing step (Drying/Firing – CCP) ** Iron removal is carried out in different steps and the risk is controlled by number of magnets where exact CCP can’t predict since all control points are important. *** Moisture of the final product is continually increases until packing which can’t be controlled at one point, and the risk is lower than a CCP till it reaches to a certain level (%).
Prepared : FSTL Revision : 00
Reviewed : C - FSMS Date : 01–03–2015 Approved : D/GM Page : Page 1 of 1