Ccp

B, biological; C, chemical; GMP, good manufacturing practice; HEM, harmful extraneous material; NA, not available.

"Numbers are from flow diagram in Table 11.

^Category and identified hazard: Determine whether hazard is fully controlled by adherence to Codex General Principles of Food Hygiene. If Yes, indicate GMP, describe, and proceed to next identified hazard. If No, proceed to Question 1.

Questions. Question 1: Do control preventive measure(s) exist? If No, this is not a CCP. Identify how the hazard can be controlled before or after the process and proceed to the next identified hazard. If Yes, describe and proceed to the next question. Question 2: Is the operation specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level? If No, proceed to Question 3. If Yes, this is a CCP; identify it as such in the last column. Question 3: Could contamination with identified hazard(s) occur in excess of acceptable level(s) or could these increase to unacceptable levels? If No, this is not a CCP; proceed to the next identified hazard. If Yes, proceed to Question 4. Question 4: Will a subsequent operation eliminate identified hazard(s) or reduce likely occurrence to an acceptable level? If No, this is a CCP; identify it as such in the last column. If Yes, this is not a CCP; identify the subsequent step and proceed to the next identified hazard.

Table 17

Unaddressed Hazards

Product Name(s): Canned mushrooms

List any biological, chemical, and/or physical hazards that are not controlled at the establishment

Unaddressed hazard from previous list Identified methods of addressing the hazard"

C, raw mushrooms could contain Upstream (farm-level) programs such as:

pesticide residues 1. Training persons who apply pesticides

2. Purchasing registered pesticides for growers

3. Auditing growers' application of pesticides and records thereof

4. Requiring periodic pesticide residue analysis reports

C, raw mushrooms could contain Upstream (farm-level) programs such as:

heat-stable staphylococcal enterotoxin 1. Training growers on handling of raw product from improper grower handling 2. Ensuring growers' use of proper, effective refrigeration equipment

3. Ensuring prompt delivery of raw product after picking date:____approved by:_

C, chemical.

a For example, cooking instructions, public education, use by date, and so on.

Table 18

Examples of Critical Limits

Hazard

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