Professional Documents
Culture Documents
2
T=1 h , t= Monitoring
Monitoring sheet
sheet
Tumblingg 2°C,
Under vacuum
Plastic bags, Hanging on the rack
labels, cartons t=7 00C,
etichete, cutii U%=60-70%
U%=60-70%
Sawdust
Steam Termical treatment Drying, t= 65 00C, T= 40’; v=0,3 m/s, U=25%
Drying,
Drying, Smoking,boiling/
Smoking,boiling/ backing
backing Smoking, t=72 00C, T=30’; U%= 25%;
Boiling, t= 75 00C, 64 00C Centre temperature ;
Backing, t=80 00C, T=15’; U=25%
Cooling
1 h, t= 7 00C,
U%=60-70%.
U%=60-70%.
Weighting
Monitoring
Monitoring
Packaging under vacuum Absorbtion
Absorbtion rate
rate sheet
sheet
6-7 m33/h
conditions, Non-compliant
00
t=7
t=7 C,
C, labels
Labeling U=
U= 60-70%
60-70%
Monitoring
Monitoring
sheet
sheet
t=2…4 00C,
Storage U= 65-75%
Cleaned crates Invoice, waybill; declaration of
packaging Delivery, shipping t=2…4 00C, conformity.
papers U= 65-75% Certificat sanitar veterinar de
transport
STOP
3
4
Decision tree to identify the critical control points
1. Are control measures / practices in Changing the step, the technological process, or
place at this step to exclude / reduce or product ?
prevent this identified hazards ?
NO
YES
1. 1 Is the safety food control necessary at YES
this step ?
NO It is not a CCP !
NO
NO It is not a CCP !
YES NO CRITICAL
CONTROL POINT
It is not a CCP !
5
YES
AA