Critical control point

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Critical Control Point (CCP) is the point at which failure of Standard Operation Procedure (SOP) can cause harm to customers and business, or even loss of business itself. This is the point, step or procedure in which controls can be applied and food safety hazards can be prevented, eliminated or reduced to acceptable (critical) levels. The most common CCP is cooking, where food safety managers set critical limits. CCP identification is also an important step in risk analysis and reliability for water treatment processes.

Video Critical control point

Food in cooking

In the United States, the Food and Drug Administration (FDA) sets the minimum internal temperature for cooked food. It is important to remember that these values ​​can be replaced by state or local health code requirements, but they can not fall below the FDA limit. The temperature should be measured with a probe thermometer in the thickest part of the meat, or other dishes center, avoiding bone and sides of the container. Minimum internal temperature is set as follows:

165Ã, Â ° F (74 Â ° C) for 15 seconds

• Poultry (like whole chicken or meat, turkey, or duck)
• Meat, fish, poultry, and pasta that has been filled
• Pre-cooked food reheated from temperatures below 135Ã, Â ° F (57 Â ° C), provided it has been cooled or warmed for less than 2 hours
• Potentially harmful foods cooked in microwaves, such as poultry, meat, fish, or eggs

155 Â ° F (68 Â ° C) for 15 seconds

• Milled Meat (like beef or pork)
• Injected meats (such as grilled meat or flavored ham)
• Miller or milled fish
• Eggs to be held for a long time before being eaten

145Ã, Â ° F (63 ° C) for 15 seconds

• Steaks and meats like beef, pork, veal, and sheep
• Fish
• Eggs cooked for instant service

145Ã, Â ° F (63 Â ° C) for 4 minutes

• Roasted meat (can be cooked to lower the temperature for longer periods)

135Ã, Â ° F (57Ã, Â ° C) for 15 seconds

• Cooked fruit or vegetables to be kept for long periods of time before being eaten
• Commercially processed food, ready to eat that will be held for a long time before being eaten

In addition, hot food should be held at a minimum interval of 135 Â ° F (57 Â ° C) if not consumed immediately. Temperature should be checked every 4 hours or labeled with wasted time. Although hot food can be monitored indefinitely in this way without food safety issues, nutritional value, taste, and quality can suffer in a long time.

Maps Critical control point

Fresh fruit and vegetables

Fruits and vegetables tend to have microbiological contamination, as with Escherichia coli O157: H7, Salmonella enteritidis and Listeria monocytogenes bacteria, possibly due to post-harvest handling errors. There are several methods and protocols that can reduce or even eliminate pathogens and these include

• Proper harvest and postharvest handling ^{, ,}
• Microbial disabling by irradiation
• Fruit and vegetable sanitation using food grade ^,

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See also

• HACCP
• Atmosphere modified

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References

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External links

• ICS 67 Food technology

Source of the article : Wikipedia