Good Hygiene Practices along the coffee chain Determine Critical Control Points (Task 7 / Principle 2) Module 4.7

Slide 2 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) Objectives and contents  Objectives  To enable trainees to distinguish critical control points (CCPs)  Contents  Introducing the decision tree for determination of CCPs  Applying the decision tree  Documenting the CCPs in the HACCP plan

Slide 3 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) What is a CCP? The determination of CCPs can be facilitated by applying a decision tree (included in Codex Guidelines) Critical Control Point A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level

Slide 4 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) CCP decision tree  Comprises four systematic questions to objectively assess whether a CCP is required at a specific step in the process  Application of the decision tree must be flexible according to the type of operation  Decision tree might not be applicable to all situations  When a process is modified, the decision tree must be re-applied

Slide 5 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) What hazards are included in the HACCP plan?  Review hazards identified on HACCP Forms 5, 6 and 7  Indicate which hazards are fully controlled by existing hygiene measures  Remaining hazards will be examined to determine whether they give rise to a CCP or not

Slide 6 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) Question 1 of the decision tree  Do control measures exist?  If YES then record measure and go to Question 2  If NO then Indicate how the hazard will be controlled before or after the manufacturing process, OR Re-design process  This could be an end-user or producer / supplier function

Slide 7 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) Question 2 of the decision tree  Is the step specifically designed to eliminate or reduce hazard to ‘acceptable levels’?  If YES then it is a CCP  If NO then go to Question 3  This applies to processing steps only NOT to incoming materials as delivered  ‘Acceptable levels’ need to be defined within the HACCP plan

Slide 8 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) Question 3 of the decision tree  Could contamination with the identified hazard occur in excess of acceptable levels or increase to unacceptable levels?  If YES then go to Question 4  If NO then it is not a CCP  This is a judgment based on information gathered during the HACCP study  Record basis for judgment on HACCP Form 8

Slide 9 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) Question 4 of the decision tree  Will subsequent step eliminate the hazard or reduce it to acceptable level?  If YES then this step is not CCP  If NO then this step is a CCP  CCPs are indicated in final column of HACCP Form 8 (e.g. CCP1 (BC))

Slide 10 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) Form 8 – materials as delivered (example of boia) Incoming material / proc. step Category and identified hazardQuestion CCP No Cherry as delivered B - OTA producersNo: see Form 9 C - OTANo: see Form 9 C - PesticidesNo: see Form 9 P - Foreign objects (GAP) Sacks (new or re-used) B - Pathogen / OTA-producer (GMP) C - Petro-chemicals; agrochemicals (GMP) P - Binding wire; extraneous matter (GMP)

Slide 11 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) Form 8 –process steps (example of biological hazards in boia) Incoming material / proc. step Category and identified hazardQuestion CCP No HarvestingB – Environmental introductions- GAP and good harvesting practices) YesNoYes B - Worker introduced pathogens (GAP, GMP) C – Residues of agricultural chemicals (GAP) C – Environmental contaminants (GAP) P - Foreign matter- GAP 2. Receiving new / used sacks B - Pathogen / OTA-producer C - Petro-chemicals; agrochemicals (GMP) P - Binding wire etc; extraneous matter (GMP)

Slide 12 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) Control measures  Once all hazards have been analysed, indicate on Forms 5, 6 and 7 where the hazards are controlled  Where hazards are controlled by GMP / GHP indicate the specific programme  Hazards not controlled by the operator require further attention

Slide 13 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) Unaddressed hazards  Examination of hazards not controlled by the operator  Determine whether control measure can be established If YES, identify measure and review Form 8  Report hazard on Form 9 and indicate how these could be addressed outside of the process

Slide 14 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) Unaddressed hazards - Form 9 Unaddressed hazards from Form 8 Identified methods of addressing the hazards B - Proportion of cherries will contain OTA-producers Application of best horticultural practice to maintain tree vigour and minimise contamination risks in the orchard C - Some seeds may contain OTA at harvest Application of best horticultural practice to maintain tree vigour and minimise contamination risks in the orchard C - Pesticide residues could be present at harvest Training of farm staff in good use of pesticides Step 25 B - Temperature fluctuations during transport leading to water re-distribution and microbial growth Secure priority loading of coffee containers below deck

Slide 15 Module 4.7 – Determine Critical Control Points (Task 7 / Principle 2) Summary  What are critical control points?  Applying the decision tree to determine critical control points  Documenting the CCPs Next module: Establishing critical limits