Critical Control Points (CCP’s). Where are they? Why? When?

Speaker

Instructor: Irwin Pronk
Product ID: 701180

Location
  • Duration: 60 Min
This Food safety compliance training will explain the CCP Decision Tree and help you understand the principles behind each question. We will review various food processing steps in a variety of situations to determine whether they are CCP’s. What is the thought process in determining a CCP? Can it be done consistently? What criteria are used? Are some processing steps always CCP's e.g. heating? If not, why? One thing to remember is the importance of analyzing the hazards at each step very carefully. The more clearly the hazards are described (including equipment failures, personnel errors etc) the easier it will be to find the CCP.
RECORDED TRAINING
Last Recorded Date: Feb-2009

 

$199.00
1 Person Unlimited viewing for 6 month info Recorded Link and Ref. material will be available in My CO Section
(For multiple locations contact Customer Care)

$350.00
Downloadable file is for usage in one location only. info Downloadable link along with the materials will be emailed within 2 business days
(For multiple locations contact Customer Care)

 

 

Customer Care

Fax: +1-650-362-2367

Email: [email protected]

Read Frequently Asked Questions

 

The four Decision Tree questions each have a specific intent and when answered carefully will each direct you to the correct conclusion, narrowing the field in order to pinpoint the CCP.

Some example CCP's that we will discuss will be:

  • Filtration
  • Weighing preservatives
  • Sealing the package
  • Heating

Areas Covered in the seminar:

  • Review the importance of thorough hazard analysis, clearly describing the various hazards and the most likely failure modes. Examples will be Receiving of refrigerated foods and cooking of roast beef.
  • Review the CCP Decision Tree and explain the slight differences between Codex's, USDA's and Canada's.
  • Discuss each question in detail explaining its intent.
  • Review CCP examples and explain the thinking process in the hazard analysis and how to use the Decision Tree.

Who will benefit:

This webinar will provide valuable assistance to all companies/ manufacturing sites. Those that would benefit most would be:
  • Technical Directors / VP's
  • HACCP Coordinators
  • Operations / Production Managers
  • Quality Assurance Managers
  • R&D Managers

Instructor Profile:
Irwin Pronk, has 27 years of experience in the food, automotive and packaging industries. Working experience includes Canada Packers (R&D) and Pillsbury/Green Giant (QA) and since Feb’95, Consulting, Training and auditing in the areas of Food Safety (HACCP), Continuous Improvement and Management Systems development. Experience includes on-farm; feed mills, food processors, municipal water departments, automotive suppliers and packaging suppliers, in Canada, United States, Japan, China and Jamaica. Irwin has worked with over 300 companies and trained over 10,000 individuals.

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