CCP Determination

Doc. # Rev # Issue On: Rev. Date:

MWPL/QR/HACCP/009 00 June, 2015

Process step & Category & Identified Hazard 1-Does preventive measure exists for the 2-Does this step eliminates or 3-Could contamination
number Determine if fully controlled by identified hazard? reduces the likely occurrence of a with identified hazard
prerequisite programs(s). If yes then go to the next question. hazard to an acceptable level? occur in access of
If no then not a CCP. If yes, it is a CCP. acceptable level or these
If no then go to the next question. could increase to
unacceptable level?
If yes go to next question.
If no then not a CCP.
-
4-Will a subsequent step, CCP number
prior to consuming the
food, eliminate identified
hazard or reduce the
likely occurrence to an
acceptable level?
If yes then not a CCP.
If no then it is a CCP

1-Receiving of Biological Biological: Biological: Biological: Biological:

Ink No No No No Yes

Chemical Chemical: Chemical: Chemical: Chemical:

Yes No No No Yes
Usage of nonfood grade ink.

Physical
No Physical: Physical: Physical: Physical:
No No No Yes
Prerequisite Programs:
All the above hazards (Biological,
Chemical and Physical) are fully
controlled through prerequisite
programs.
Nonfood grade ink is not
recommended to purchase for
stamping. Food grade ink is
purchased for stamping.
Recommendation letter is also taken
from the suppliers as a guarantee.
QAM is responsible for controlling
and monitoring of this activity.
2-Receiving of Biological Biological: Biological: Biological: Biological:
Packing Yes No No No Yes
Material Infested packing material

Chemical Chemical: Chemical: Chemical: Chemical:

Yes No No No Yes
Nonfood grade packing material

Physical Physical: Physical: Physical: Physical:

Yes No No No Yes
Dirty & Soiled packing material

Prerequisite Programs:
All the above hazards (Biological,
Chemical and Physical) are fully
controlled through prerequisite
 CCP Determination
Doc. # Rev # Issue On: Rev. Date:
MWPL/QR/HACCP/009 00 June, 2015

Process step & Category & Identified Hazard 1-Does preventive measure exists for the 2-Does this step eliminates or 3-Could contamination
number Determine if fully controlled by identified hazard? reduces the likely occurrence of a with identified hazard
prerequisite programs(s). If yes then go to the next question. hazard to an acceptable level? occur in access of
If no then not a CCP. If yes, it is a CCP. acceptable level or these
If no then go to the next question. could increase to
unacceptable level?
If yes go to next question.
If no then not a CCP.
-
4-Will a subsequent step, CCP number
prior to consuming the
food, eliminate identified
hazard or reduce the
likely occurrence to an
acceptable level?
If yes then not a CCP.
If no then it is a CCP

programs.
Dirty, soiled, infested and nonfood
grade packing material is not
recommended to purchase for
product packing. Only neat & clean
packing material is purchased. QAM
is responsible for controlling and
monitoring of this activity.
3-Storage of Biological Biological Biological: Biological: Biological:
Packing No No No No Yes
Material
Chemical Chemical Chemical: Chemical: Chemical:
No No No No Yes

Physical Physical
Yes Yes Physical: Physical: Physical:
Dirty & Soiled packing material No No Yes

Prerequisite Programs:
All the above hazards (Biological,
Chemical and Physical) are fully
controlled through prerequisite
programs.
Dirty and soiled packing material is
not recommended to use for product
packing. Neat & clean packing
material is used after QC approval
only. QAM is responsible for
controlling and monitoring of this
activity.
4-Livestock Biological Biological Biological: Biological: Biological:
receiving Yes No No No Yes
Presence of notify-able animal
diseases
Chemical Chemical: Chemical: Chemical:
Chemical No No No Yes
No

Physical Physical Physical: Physical:

No No No No Physical:
 CCP Determination
Doc. # Rev # Issue On: Rev. Date:
MWPL/QR/HACCP/009 00 June, 2015

Process step & Category & Identified Hazard 1-Does preventive measure exists for the 2-Does this step eliminates or 3-Could contamination
number Determine if fully controlled by identified hazard? reduces the likely occurrence of a with identified hazard
prerequisite programs(s). If yes then go to the next question. hazard to an acceptable level? occur in access of
If no then not a CCP. If yes, it is a CCP. acceptable level or these
If no then go to the next question. could increase to
unacceptable level?
If yes go to next question.
If no then not a CCP.
-
4-Will a subsequent step, CCP number
prior to consuming the
food, eliminate identified
hazard or reduce the
likely occurrence to an
acceptable level?
If yes then not a CCP.
If no then it is a CCP

Yes
Prerequisite Programs:
All the above hazards (Biological,
Chemical and Physical) are fully
controlled through prerequisite
programs. This check ensures their
physical health.
Sick, injured and or diseased
animals are not fit for human
consumption and hence are not
purchased.
5-Holding of Biological Biological Biological: Biological: Biological:
animals and Yes No No No Yes
Ante-mortem Presence of notify-able animal
diseases
Chemical Chemical: Chemical: Chemical:
Chemical No No No Yes
No
Physical
Physical No Physical: Physical: Physical:
No No No Yes

Prerequisite Programs:
All the above hazards (Biological,
Chemical and Physical) are fully
controlled through prerequisite
programs prior to slaughter (Ante-
Mortem). This check ensures their
physical health.
Sick, injured and or diseased
animals are not fit for human
consumption and hence these are
sorted from the healthy and returned
to the supplier as agreed.
6-Slaughtering Biological Biological Biological: Biological: Biological:
Yes No No No Yes
Inappropriate sanitation of
equipment can contaminate the
product
Hide, hair and ingesta can introduce
 CCP Determination
Doc. # Rev # Issue On: Rev. Date:
MWPL/QR/HACCP/009 00 June, 2015

Process step & Category & Identified Hazard 1-Does preventive measure exists for the 2-Does this step eliminates or 3-Could contamination
number Determine if fully controlled by identified hazard? reduces the likely occurrence of a with identified hazard
prerequisite programs(s). If yes then go to the next question. hazard to an acceptable level? occur in access of
If no then not a CCP. If yes, it is a CCP. acceptable level or these
If no then go to the next question. could increase to
unacceptable level?
If yes go to next question.
If no then not a CCP.
-
4-Will a subsequent step, CCP number
prior to consuming the
food, eliminate identified
hazard or reduce the
likely occurrence to an
acceptable level?
If yes then not a CCP.
If no then it is a CCP

pathogens to products Chemical Chemical: Chemical: Chemical:

Chemical No No No Yes
Yes
Usage of inappropriate sanitizers of
equipments Physical Physical: Physical: Physical:
No No No Yes
Physical
No

Prerequisite Programs:
All the above hazards (Biological,
Chemical and Physical) are fully
controlled through prerequisite
programs as QA Manger is
responsible for and conduct regular
inspections to ensure the sanitation
process of equipments, quality of
sanitizers and proper slaughtering
procedures & trimming of any
contamination during & after
slaughtering activities.
7-Hanging Biological Biological Biological: Biological: Biological:
Yes No No No Yes
Inappropriate sanitation of
equipment. Introduction of
pathogens from hanging equipment
& blood.
Chemical Chemical: Chemical: Chemical:
Chemical No No No Yes
Yes
Nonfood grade lubricants can
contaminate the products.
Physical
Physical No Physical: Physical: Physical:
No No No Yes

Prerequisite Programs:
All the above hazards (Biological,
Chemical and Physical) are fully
controlled through prerequisite
 CCP Determination
Doc. # Rev # Issue On: Rev. Date:
MWPL/QR/HACCP/009 00 June, 2015

Process step & Category & Identified Hazard 1-Does preventive measure exists for the 2-Does this step eliminates or 3-Could contamination
number Determine if fully controlled by identified hazard? reduces the likely occurrence of a with identified hazard
prerequisite programs(s). If yes then go to the next question. hazard to an acceptable level? occur in access of
If no then not a CCP. If yes, it is a CCP. acceptable level or these
If no then go to the next question. could increase to
unacceptable level?
If yes go to next question.
If no then not a CCP.
-
4-Will a subsequent step, CCP number
prior to consuming the
food, eliminate identified
hazard or reduce the
likely occurrence to an
acceptable level?
If yes then not a CCP.
If no then it is a CCP

programs as QA Manger is
responsible for and conduct regular
inspections to ensure the sanitation
process of equipments, quality of
sanitizers and food grade lubricants.
8-Head & Feet Biological Biological Biological: Biological: Biological:
Separation Yes No No No Yes
Introduction of pathogens from head,
feet and hairs

Chemical Chemical Chemical: Chemical: Chemical:

No No No No Yes

Physical Physical
Yes No Physical: Physical: Physical:
No No Yes
Prerequisite Programs:
All the above hazards (Biological,
Chemical and Physical) are fully
controlled through prerequisite
programs as QA Manger is
responsible for and conduct regular
inspections to ensure the process
safety and quality.
Skilled butchers and trimmers
handle the job carefully.
9-De-Hiding Biological Biological Biological: Biological: Biological:
Yes No No No Yes
Introduction of pathogens from hide
& hairs

Chemical Chemical Chemical: Chemical: Chemical:

No No No No Yes

Physical Physical Physical: Physical: Physical:

No No No No Yes

Prerequisite Programs:
All the above hazards (Biological,
 CCP Determination
Doc. # Rev # Issue On: Rev. Date:
MWPL/QR/HACCP/009 00 June, 2015

Process step & Category & Identified Hazard 1-Does preventive measure exists for the 2-Does this step eliminates or 3-Could contamination
number Determine if fully controlled by identified hazard? reduces the likely occurrence of a with identified hazard
prerequisite programs(s). If yes then go to the next question. hazard to an acceptable level? occur in access of
If no then not a CCP. If yes, it is a CCP. acceptable level or these
If no then go to the next question. could increase to
unacceptable level?
If yes go to next question.
If no then not a CCP.
-
4-Will a subsequent step, CCP number
prior to consuming the
food, eliminate identified
hazard or reduce the
likely occurrence to an
acceptable level?
If yes then not a CCP.
If no then it is a CCP

Chemical and Physical) are fully

controlled through prerequisite
programs as QA Manger and
inspectors are responsible for and
conduct regular inspections to
ensure the process safety and
quality.
Skilled butchers and trimmers
handle the job carefully.
10-Evisceration Biological Biological Biological: Biological: Biological:
Yes No No No Yes
Introduction of pathogens from the
visceral organs

Chemical Chemical Chemical: Chemical: Chemical:

No No No No Yes
Physical Physical
No No Physical: Physical: Physical:
No No Yes
Prerequisite Programs:
All the above hazards (Biological,
Chemical and Physical) are fully
controlled through prerequisite
programs as QA Manger is
responsible for and conduct regular
inspections to ensure the process
safety and quality.

Skilled butchers and trimmers

handle the job carefully.
Ingesta will be trimmed from the
carcass.
Control of pathogenic contamination
through trimming process.
Visceral abscess, bile secretion, and
ingestal material can contaminate
the carcass
11.Post Mortem Biological Biological Biological: Biological: Biological: CCP # 1
Inspection Yes Yes Yes Yes No
Animal diseases that could not be Full time veterinarian is deputed to carry The veterinarian thoroughly
 CCP Determination
Doc. # Rev # Issue On: Rev. Date:
MWPL/QR/HACCP/009 00 June, 2015

Process step & Category & Identified Hazard 1-Does preventive measure exists for the 2-Does this step eliminates or 3-Could contamination
number Determine if fully controlled by identified hazard? reduces the likely occurrence of a with identified hazard
prerequisite programs(s). If yes then go to the next question. hazard to an acceptable level? occur in access of
If no then not a CCP. If yes, it is a CCP. acceptable level or these
If no then go to the next question. could increase to
unacceptable level?
If yes go to next question.
If no then not a CCP.
-
4-Will a subsequent step, CCP number
prior to consuming the
food, eliminate identified
hazard or reduce the
likely occurrence to an
acceptable level?
If yes then not a CCP.
If no then it is a CCP

detected during the Ante-Mortem out post-mortem inspection who carefully examines every individual
inspection may go undetected, inspects individual carcass. carcass and offals. If the
diseased animals are not fit for physical condition (cysts,
human consumption and cause discoloration etc.) of carcass or
illness. offals is not acceptable then
the carcass is rejected.
Chemical
No

Physical Physical Physical: Physical: Physical:

Yes Yes Yes Yes No
Animal hair, metal pieces, cuts. Physical examination of individual carcass After physical examination if
is carried out by the veterinarian. rework can make the quality of
Pre Requisite Programs: carcass acceptable then rework
Ante Mortem Inspection of all the is done to remove physical
animals is done by the veterinarian. hazards.
12-Trimming of Biological Biological Biological: Biological: Biological:
Carcass Yes No No No Yes
Introduction of pathogens from fecal
material, hide, & or ingesta.

Chemical Chemical Chemical: Chemical: Chemical:

No No No No Yes

Physical Physical
No No Physical: Physical: Physical:
No No Yes
Prerequisite Programs:
All the above hazards (Biological,
Chemical and Physical) are fully
controlled through prerequisite
programs as QA Manger is
responsible for and conduct regular
inspections to ensure the process
safety and quality. Skilled butchers
and trimmers handle the job
carefully.

Removal of hide, ingesta & or fecal

material will reduce the bacteria level
 CCP Determination
Doc. # Rev # Issue On: Rev. Date:
MWPL/QR/HACCP/009 00 June, 2015

Process step & Category & Identified Hazard 1-Does preventive measure exists for the 2-Does this step eliminates or 3-Could contamination
number Determine if fully controlled by identified hazard? reduces the likely occurrence of a with identified hazard
prerequisite programs(s). If yes then go to the next question. hazard to an acceptable level? occur in access of
If no then not a CCP. If yes, it is a CCP. acceptable level or these
If no then go to the next question. could increase to
unacceptable level?
If yes go to next question.
If no then not a CCP.
-
4-Will a subsequent step, CCP number
prior to consuming the
food, eliminate identified
hazard or reduce the
likely occurrence to an
acceptable level?
If yes then not a CCP.
If no then it is a CCP

on the carcass. Blood clot, injury

areas are a source of pathogen
growth and these are separated.
13- Washing of Biological Biological Biological: Biological: Biological:
Carcass Yes No No No Yes
Contaminated water

Chemical Chemical Chemical: Chemical: Chemical:

No No No No Yes

Physical Physical
No No Physical: Physical: Physical:
No No Yes
Prerequisite Programs:
All the above hazards (Biological,
Chemical and Physical) are fully
controlled through prerequisite
programs and QA Manger tests
regularly the water in house and also
tests are carried out from external
approved lab.

Regular testing of water from

internal lab as well as external lab
ensures the quality of washing
process.
14-Packing & Biological Biological Biological: Biological: Biological:
Labeling Yes No No No Yes
Inappropriate temperature

Chemical Chemical Chemical: Chemical: Chemical:

Yes No No No Yes
Nonfood grade stamping ink

Physical Physical Physical: Physical: Physical:

Yes No No No Yes
Dirty and soiled packing material
 CCP Determination
Doc. # Rev # Issue On: Rev. Date:
MWPL/QR/HACCP/009 00 June, 2015

Process step & Category & Identified Hazard 1-Does preventive measure exists for the 2-Does this step eliminates or 3-Could contamination
number Determine if fully controlled by identified hazard? reduces the likely occurrence of a with identified hazard
prerequisite programs(s). If yes then go to the next question. hazard to an acceptable level? occur in access of
If no then not a CCP. If yes, it is a CCP. acceptable level or these
If no then go to the next question. could increase to
unacceptable level?
If yes go to next question.
If no then not a CCP.
-
4-Will a subsequent step, CCP number
prior to consuming the
food, eliminate identified
hazard or reduce the
likely occurrence to an
acceptable level?
If yes then not a CCP.
If no then it is a CCP

Prerequisite Programs:
All the above hazards (Biological,
Chemical and Physical) are fully
controlled through prerequisite
programs as QA Manger is
responsible for and conduct regular
inspections of the areas, products
(ink and packing material) and take
readings and verify to ensure the
process safety and quality.

QA Manager maintains low

temperature as per requirement and
this will ensure the meat safety &
prevent the growth of pathogens. QA
Manager ensures the following;
Food grade ink & packing materials
are used.
Guarantee letters are taken from the
suppliers of ink.
Neat and clean packing material is
used for meat products.
15-Chilling & Biological Biological Biological Biological Biological CCP # 2
storage of Yes Yes Yes Yes No
Carcass Inappropriate or fluctuation in Chillers are used to maintain the low
temperature of storage areas can temperature (0 0C) of the area to retard the Chillers successfully maintain
cause pathogen growth that will lead growth of pathogens. Pathogens may grow the low temperature (0 0C) of
to the spoilage of products. if chilling is not according to the the area that retard the growth
requirements. of pathogens.

Chemical Chemical
No No
Physical Physical
Yes No

Prerequisite Programs:
Area sanitation is done regularly.
Employee’s hygiene is kept up to
mark.
 CCP Determination
Doc. # Rev # Issue On: Rev. Date:
MWPL/QR/HACCP/009 00 June, 2015

Process step & Category & Identified Hazard 1-Does preventive measure exists for the 2-Does this step eliminates or 3-Could contamination
number Determine if fully controlled by identified hazard? reduces the likely occurrence of a with identified hazard
prerequisite programs(s). If yes then go to the next question. hazard to an acceptable level? occur in access of
If no then not a CCP. If yes, it is a CCP. acceptable level or these
If no then go to the next question. could increase to
unacceptable level?
If yes go to next question.
If no then not a CCP.
-
4-Will a subsequent step, CCP number
prior to consuming the
food, eliminate identified
hazard or reduce the
likely occurrence to an
acceptable level?
If yes then not a CCP.
If no then it is a CCP

16- Biological Biological Biological Biological Biological

Transportation Yes No No No Yes
Inappropriate temperature during
transportation can cause pathogen
growth that will lead to the spoilage
of products.

Chemical Chemical
No No

Physical Physical
No No

Prerequisite Programs:
The above hazard is fully controlled
through prerequisite programs as
chiller vehicles are used to transport
the meat to airport. The temperature
will be of chillers maintained to low
(0 0C) inside the vehicles that retards
the growth of pathogens.
Area sanitation is done regularly.
Employee’s hygiene is kept up to
mark.

Verified By: ______________________ Approved By: ______________________

HACCP Team Leader Chief Executive