Critical Control Points?! Help!! (1 Viewer)

[obentley]

When muffins are made in the food industry what are the critical control points? (points where something could go wrong)
I thought perhaps the storage of dairy products but what else?

 

[BLIT2014]

storage of eggs,

Critical Control Point (CCP): A point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.

Think how muffins are made or alternatively watch this video which shows the procedures
https://www.youtube.com/watch?v=CSzVo4Si24U


http://hsc.csu.edu.au/food_technology/manufacture/haccp/HACCP.htm

* vacuum sealing the packaging,filling the patty tins with mixture, mixing the batter etc

 

[BLIT2014]

A CCP (Critical Control Point) could be any part of the production process, which could affect the finished quality of the product. For example...

Weighing of ingredients: Before and after preparation/cooking.
Time: Of cooking, chilling, mixing, etc.
Shaping: Of mixtures, division of dough, etc.
Temperature: Storage of foods, cooking and chilling.
Consistency of mixtures: During making and when cooked/chilled or stored.
Hygiene: Of raw ingredients, food handlers, machinery and the finished dish.
Each of the CCPs wil have a tolerance level - for example, food could be cooked for between 20 and 22 minutes. These may also be known as critical limits.

Once these CCPs have been identified, checks can be put in place that will monitor a product's progress through the production process.

These checks could be...

Visual.
Electronic.
Scientific.

 

[heidiv123]

do you still need help?