CCP/OPRP Purposes

Question 1

CCP1: Oven Discharge

Answer 1

To ensure that all in-house cooked meat reaches the correct temperature for the correct hold time based on the recipe and Gaffney HACCP plan.

Question 2

CCP2: Grease Drippings

Answer 2

To ensure that all drippings reach the correct temperature for the correct hold time based on the recipe and Gaffney HACCP plan.

Question 3

OPRP1: Metal Detector / X-Ray

Answer 3

To ensure that at least one metal detection device (metal detector or x-ray) is functioning throughout 100% of the run.

Question 4

OPRP2-2: Racks / V-Mags

Answer 4

To ensure that all meat is used on the line within 2 1/2 hours

Question 5

OPRP2-2A: Rack Puller / Mixer

Answer 5

To ensure that all meat is used on the line within 2 1/2 hours

Question 6

OPRP 3: Freezer Discharge

Answer 6

To ensure that product cools to 13.0 degrees F or below before exiting the freezer.

Question 7

OPRP4: Lable / Pictorial

Answer 7

To verify that correct pictorials are being used for this recipe/formulation.

Question 8

OPRP5: Pictorial Scanner

Answer 8

To ensure that the line will stop automatically if any incorrect pictorials get placed on the line

Question 9

OPRP6: Cookstand

Answer 9

To ensure that all sauce (slurry) as well as non-IQF vegetables get cooked to a temperature of 185F instantaneous or greater in order to destroy potential pathogens.

Question 10

OPRP7: Overlapping Meat Patties

Answer 10

To ensure that no meat exits the ovens and is discharged into a pan or v-mag if it was overlapping.

Question 11

OPRP9: Extruder / Blancher

Answer 11

To ensure that correct cooking water temperatures are being met.

Question 12

OPRP10: Potato Cooking

Answer 12

To ensure that the cooking of potatoes from the ABCO blancher is sufficient to destroy any potential pathogens.

Question 13

OPRP11: Rice Cooking

Answer 13

To ensure that the cooking of rice from the Rice Cooker is sufficient to destroy and prevent any potential pathogens.