Critical Control Points (CCP’s). Where are they? Why? When?

Instructor: Irwin Pronk
Product ID: 701180
  • Duration: 60 Min

recorded version

1x Person - Unlimited viewing for 6 Months
(For multiple locations contact Customer Care)
Recorded Link and Ref. material will be available in My CO Section
Last Recorded Date: Feb-2009

Training CD / USB Drive

One CD/USB is for usage in one location only.
(For multiple locations contact Customer Care)
CD/USB and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-362-2367


Read Frequently Asked Questions

This Food safety compliance training will explain the CCP Decision Tree and help you understand the principles behind each question. We will review various food processing steps in a variety of situations to determine whether they are CCP’s.


What is the thought process in determining a CCP? Can it be done consistently? What criteria are used? Are some processing steps always CCP's e.g. heating? If not, why? One thing to remember is the importance of analyzing the hazards at each step very carefully. The more clearly the hazards are described (including equipment failures, personnel errors etc) the easier it will be to find the CCP.

The four Decision Tree questions each have a specific intent and when answered carefully will each direct you to the correct conclusion, narrowing the field in order to pinpoint the CCP.

Some example CCP's that we will discuss will be:

  • Filtration
  • Weighing preservatives
  • Sealing the package
  • Heating

Areas Covered in the seminar:

  • Review the importance of thorough hazard analysis, clearly describing the various hazards and the most likely failure modes. Examples will be Receiving of refrigerated foods and cooking of roast beef.
  • Review the CCP Decision Tree and explain the slight differences between Codex's, USDA's and Canada's.
  • Discuss each question in detail explaining its intent.
  • Review CCP examples and explain the thinking process in the hazard analysis and how to use the Decision Tree.

Who will benefit:

This webinar will provide valuable assistance to all companies/ manufacturing sites. Those that would benefit most would be:
  • Technical Directors / VP's
  • HACCP Coordinators
  • Operations / Production Managers
  • Quality Assurance Managers
  • R&D Managers

Instructor Profile:
Irwin Pronk, has 27 years of experience in the food, automotive and packaging industries. Working experience includes Canada Packers (R&D) and Pillsbury/Green Giant (QA) and since Feb’95, Consulting, Training and auditing in the areas of Food Safety (HACCP), Continuous Improvement and Management Systems development. Experience includes on-farm; feed mills, food processors, municipal water departments, automotive suppliers and packaging suppliers, in Canada, United States, Japan, China and Jamaica. Irwin has worked with over 300 companies and trained over 10,000 individuals.

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Refund Policy

Registrants may cancel up to two working days prior to the course start date and will receive a letter of credit to be used towards a future course up to one year from date of issuance. ComplianceOnline would process/provide refund if the Live Webinar has been cancelled. The attendee could choose between the recorded version of the webinar or refund for any cancelled webinar. Refunds will not be given to participants who do not show up for the webinar. On-Demand Recordings can be requested in exchange.

Webinar may be cancelled due to lack of enrolment or unavoidable factors. Registrants will be notified 24hours in advance if a cancellation occurs. Substitutions can happen any time.

If you have any concern about the content of the webinar and not satisfied please contact us at below email or by call mentioning your feedback for resolution of the matter.

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