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Determining risk factors in the production, processing, sale, and consumption of food items involves HACCP, SOPs, and Sanitation SOPs (SSOPs). Developing a protocol for each step of the operation and providing employee training is essential to provide a safe food product. The following are examples of how HACCP, SOPs, and SSOPs work in conjunction.
Chemical: Use of cleaner on surfaces. Could it be a hazard? Yes, but in our SSOP we have a second rinse step to remove residue, so it is not a CCP because it is handled someplace else in the plans.
Physical: Knife chips in the roots, cuttings, or fish fillets. Could it be a hazard? Yes, but in our SOPs in our work flow all knives are inspected at the start of all working and at three-hour breaks, or all products are passed through a metal detector. So, it is not critical control point.
Source: Janelle Hager, Leigh Ann Bright, Josh Dusci, James Tidwell. 2021. Kentucky State University. Aquaponics Production Manual: A Practical Handbook for Growers.