Should a processor incorporate the receipt of raw ingredients into a juice HACCP plan?
If a processor decides that raw ingredient receipt is a Critical Control Point (CCP), then the firm must establish in its HACCP plan critical limits, corrective actions (optional), monitoring procedures, record keeping procedures, and verification activities related to the CCP (§120.8(b)). 7. How extensive does the hazard analysis have to be? The type of product, the process, and the number and nature of potential hazards and hazards that are reasonably likely to occur will determine the extent of a hazard analysis. All hazards that are reasonably likely to occur must be identified in the course of the hazard analysis, whether those hazards are introduced within or outside the processing environment including hazards that can occur before, during, or after harvest (§120.8). 8. Where can I find more information on conducting a hazard analysis? For more information on conducting a hazard analysis, see the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) publicat
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- Should a processor incorporate the receipt of raw ingredients into a juice HACCP plan?
