B
Baxter Hoffman
New member
- Joined
- Sep 25, 2024
- Messages
- 6
How do you validate that your critical control points (CCPs) are working effectively?
-
Welcome to our Product Safety & STC Forum
A dynamic community dedicated to sharing knowledge and fostering discussions on all aspects of food and related products safety. Here, you can connect with experts and enthusiasts alike to exchange ideas, ask questions, and find valuable insights on maintaining the highest standards in food safety practices. While our forum is a great place for initial advice and information, more comprehensive guidance is available through our specialised training programs and our expert sister consultancy services, QTC. We invite you to explore the wealth of resources and expertise that our community and professional services have to offer.
Marzena STC & QTC
Member
Validating your CCPs is all about proving they actually do the job of controlling the hazard. Start by gathering some solid evidence: research, regulatory standards, or supplier data. This is needed to back up your CCP (e.g., cooking temp/time or pH levels). Then test it in real world conditions. If your CCP is cooking, for instance, check that the temp and time actually kills the target pathogen (like Salmonella).
Make sure all your monitoring tools (thermometers, pH meters, metal detectors) are calibrated. Dodgy equipment means dodgy results. You can also send samples to a lab for testing to confirm the hazard’s been controlled. For extra assurance, consider doing a challenge test where you introduce the hazard (in a controlled way) and confirm your CCP reduces it effectively.
Document everything and repeat validation if you change equipment, processes, or ingredients. At the end of the day, your CCP validation should prove your process works.
Make sure all your monitoring tools (thermometers, pH meters, metal detectors) are calibrated. Dodgy equipment means dodgy results. You can also send samples to a lab for testing to confirm the hazard’s been controlled. For extra assurance, consider doing a challenge test where you introduce the hazard (in a controlled way) and confirm your CCP reduces it effectively.
Document everything and repeat validation if you change equipment, processes, or ingredients. At the end of the day, your CCP validation should prove your process works.
Cathy Gladwin
Administrator
Staff member
Great question and answer!
I hope this video helps too
@Marzena STC & QTC
@Oskar STC & QTC
@Chisala Ng'andwe
I hope this video helps too
@Oskar STC & QTC
@Chisala Ng'andwe
Marzena STC & QTC
Member
It’s definitely worth highlighting, that validation must be completed before the product is manufactured and sold to consumers. Some people still get confused about this, but it’s essential to make sure everything is properly tested and meets all standards beforehand. Skipping validation or leaving it too late can lead to major issues like product recalls, safety risks, or compliance failures. It’s all about making sure the process works as expected before anything reaches the market! Would you agree @Cathy Gladwin, @Oskar STC & QTC @Chisala Ng'andwe?