Biomedical Engineering Reference
In-Depth Information
Table 8.2
(continued)
Total store
/
department
/
product
:
Total
store
Good retail practices
(
GRPs
)/
standard
operating procedures
(
SOPs
)
Department
specifi c
Product
specifi c
(e) Product Sampling (e.g., staffed,
unstaffed)
-
Ambient
-
Refrigerated
-
Frozen
-
Hot
(f) Other
20.
Checkout
/
Front End
21.
Product Returns
/
Consumer Complaints
22.
Product Recalls
(
including withdrawals
)
23.
Training
/
Certifi cation
-
Management
-
Non-management
24.
Other
25.
Other
Note
: This table is provided as an example
•
Cooking/reheating
•
Hot hold/hot display
•
Chemical concentration if using a chemical wash for produce
•
Nitrate/nitrite concentration if curing/smoking product at retail
This is not to say that there are not other points that need to be controlled. Such
other points may be referred to as Control Points (CPs) rather than CCPs and include
but are not limited to receiving, storage, maintenance of temperature (refrigerated,
frozen); rotation; allergen control; cleaning and sanitizing; personnel practices.
8.2.3
Establishment of Critical Limits (For Each CCP)
Critical limits (CLs) are established for each CCP. CLs are the limits at which
a hazard does not compromise food safety (e.g., the internal temperature that a
product being cooked or reheated must reach and in some instances the time
that the product must be at that temperature. See
Canadian Food Inspection
System Implementation Group
—
Food Retail and Food Services Code 2004
Appendix B).
Limits may also apply to CPs. These may include but are not limited to mainte-
nance of temperature (refrigerated, frozen); water temperature; and concentration of
chemicals used for cleaning and sanitizing.
