This document provides a risk assessment and decision table to determine critical control points (CCPs) during black tea processing. The table analyzes each process step for significant hazards, preventive measures, controls, and ability to eliminate or reduce hazards. Two steps were identified as CCPs: drying/firing (CCP-2B) due to its ability to eliminate pathogens through temperature control, and continuous monitoring. The other steps were identified as other process requirement points (OPRPs) because they require control but don't meet all CCP criteria or present lower risks.
This document provides a risk assessment and decision table to determine critical control points (CCPs) during black tea processing. The table analyzes each process step for significant hazards, preventive measures, controls, and ability to eliminate or reduce hazards. Two steps were identified as CCPs: drying/firing (CCP-2B) due to its ability to eliminate pathogens through temperature control, and continuous monitoring. The other steps were identified as other process requirement points (OPRPs) because they require control but don't meet all CCP criteria or present lower risks.
This document provides a risk assessment and decision table to determine critical control points (CCPs) during black tea processing. The table analyzes each process step for significant hazards, preventive measures, controls, and ability to eliminate or reduce hazards. Two steps were identified as CCPs: drying/firing (CCP-2B) due to its ability to eliminate pathogens through temperature control, and continuous monitoring. The other steps were identified as other process requirement points (OPRPs) because they require control but don't meet all CCP criteria or present lower risks.
Q1. Do preventive Q2. Do this Q3. Does this step Q4. Could contamination Q5. Will a Q6. Does the Process Step Significant measures exist (a) combination of control specifically designed (f) & or failure (e) with subsequent step continuous CCP ID # hazard for the identified measures are applied capable (b) to eliminate or identified hazard(s) occur eliminate or reduce monitoring is identified in the hazard(s)? in right sequence & reduce the likely in excess of acceptable the likely possible to verify Hazard If no.. Not a CCP. synergy (c, g)? occurrence of hazard(s) to levels or could this occurrence (d) of proper functioning Analysis Identify how & If no.. Not a CCP. an acceptable level? increase to unacceptable hazard(s) to an of the process step? where this hazard Identify synergetic If no.. Move to next levels? acceptable level? If yes.. This is a will be controlled. sequence. question If no.. Not a CCP If no.. This is a CCP. If yes.. Move to next If yes.. Move to next If yes.. This is a CCP move If yes.. Move to next CCP. If no.. This is an question question to Q6. question If yes.. Not a CCP. OPRP. Fermentation B Growth & 13 proliferation of Salmonella, E. Coli Yes Yes Yes -- -- No OPRP-1B* Staphylococcus aureus & Aspergillus Drying/Firing B survival of 14 Salmonella, E. Coli Yes Yes Yes -- -- Yes CCP-2B Staphylococcus aureus Aspergillus Sifting, P winnowing & Extraneous Yes Yes No Yes No No OPRP-1P** grading matters ( Iron) 15 - 25 P Increase in Yes Yes No Yes Yes No moisture Packing & P Storing Increase in Yes Yes No Yes No No OPRP-2P*** 26 moisture *Fermentation is a continues from rolling and time, temperature and RH are controlled, but risk is fairly lower than a CCP under properly monitored conditions and the risk is mitigated in next processing step (Drying/Firing – CCP) ** Iron removal is carried out in different steps and the risk is controlled by number of magnets where exact CCP can’t predict since all control points are important. *** Moisture of the final product is continually increases until packing which can’t be controlled at one point, and the risk is lower than a CCP till it reaches to a certain level (%).
Prepared : FSTL Revision : 00
Reviewed : C - FSMS Date : 01–03–2015 Approved : D/GM Page : Page 1 of 1