Would a loss of control lead to risk of illness or injury

Yes No

Is there a later step that this hazard

is or can be controlled?

Yes No

Not CCP
CCP Not

DECISION TREE

Results of determination tree for CCP Determination

Ste Process step Hazards Control Contro
p measures l point
1(a) Receive milk Presence of Microbiologic CP
microorganism al analysis
s Keep records
for each
tanker route
1(b) Raw milk(Release Antibiotics Rosa test CCP
tests) Foreign Kundrat test
materials In line filter
 Inspect tanker
before off
loading
Quality of
gaskets
1(c) Raw cooling milk Microbial Temperature CP
1(d) Silo release raw milk Microbial Temperature CP
Chemical risks and time
Cleaning GMP
2(a) Cream separation Chemical risk Cleaning GMP
3(a) Homogenisation Chemical risk Cleaning GMP
4(a) Pasteurization Microbial Tempertature CCP
and time
4(b) Pasteurization(Transf Microbial Cleaning GMP
er to tank)
5 Loading milk(mixing) Microbial Cleaning GMP
6 Powder mixing Physical Production GMP
foreign and process
materials control
7 T105 to storage tank Microbial Cleaning GMP
8 Pasteurization and Microbial Time and CCP
homogenisation temperature
9 Cooling down to Microbial Temperature CCP
maturation
temperature, ferment
addition
10 Maturation, breaking Microbial Cleaning GMP
of curd
11 Cooling, Smoothing, Microbial Cleaning GMP
Transfer to tank
12 Adding sterile apple Microbial Cleaning GMP
pieces
13 Packing Microbial Cleaning GMP
14 Storage Microbial Lab test CP
15 Dispatch Microbial Temperature CP

 CCPs of apple yogurt production

-The presence of antibiotics, and foreign materials in raw milk
-Effective pasteurization and homogenization
-Keeping the fermentation temperature