XYZ TEA FACTORY – HACCP PLAN

RISK ASSESSMENT – CCP DECISION TABLE

Black Tea D. Ref: FSMS 02/RA/HA/08

HACCP PLAN – CCP/OPRP DECISION TABLE

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