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

obentley

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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

The pessimistic optimist.
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BLIT2014

The pessimistic optimist.
Moderator
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Messages
10,908
Location
In my head
Gender
Undisclosed
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2014
Uni Grad
2018
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.
 

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