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  • GROUP 6 - Fish Longganisa (CCP)

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    jezu roq
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    The document outlines the critical control points of the fish longganisa production process. Receiving fresh fish is identified as a critical control point due to potential risks from toxins and heavy metals. Proper storage of fresh meat and supplier compliance to food safety standards are preventative measures used to control hazards at this step. The remaining process steps are not considered critical control points as the risks of microbiological contamination and chemical hazards are low if preceding steps are properly controlled.

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    GROUP 6 -Fish Longganisa (CCP)

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    The document outlines the critical control points of the fish longganisa production process. Receiving fresh fish is identified as a critical control point due to potential risks from toxins and heavy metals. Proper storage of fresh meat and supplier compliance to food safety standards are preventative measures used to control hazards at this step. The remaining process steps are not considered critical control points as the risks of microbiological contamination and chemical hazards are low if preceding steps are properly controlled.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    153 views2 pages

    GROUP 6 - Fish Longganisa (CCP)

    Uploaded by

    jezu roq
    The document outlines the critical control points of the fish longganisa production process. Receiving fresh fish is identified as a critical control point due to potential risks from toxins and heavy metals. Proper storage of fresh meat and supplier compliance to food safety standards are preventative measures used to control hazards at this step. The remaining process steps are not considered critical control points as the risks of microbiological contamination and chemical hazards are low if preceding steps are properly controlled.

    Copyright:

    © All Rights Reserved
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    of 2

    Table 1.

    Critical Control Point of Fish Longganisa (Frozen Product)


    Is this
    Process Step Potential Description of Hazards Reasonably step a Preventive or Control
    Hazard(s) likely to Critical Measures
    occur Control
    (P/C/M)
    Point
    (Yes/No)
    1. Receiving Fresh M -Microbiological contamination High No A feasible Quality assurance
    Fish (pathogens and parasites) and Certification from the
    vendor to operate; Proper
    C -Potential risk from toxins and heavy Low Yes Storage condition of the fresh
    metals meat. Supplier compliance to
    the food safety and hazard
    assessments.
    2. Washing the fish

    3. Filleting the fish


    4. Rinsing the fish
    5. Weighing of fish
    6. Grinding the fish
    (Grinder)
    7. Mixing the
    Ingredients
    8. Stuffing of pig
    casing
    9. Tying fish
    longganisa
    10. Packing of
    longganisa
    (Vacuum sealing)
    11. Weighing of
    packed
    longganisa
    12. Storing/ Freezing

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