HACCP on ice cream

Since I'm attached to TP to make ice cream, I have done research and found out some of the CCPs in making ice cream.

- First CCP: Pasteurization
- Hazards: Bacillus cereus, Listeria monocytogenes, and Salmonella.
- Critical limits: 83degreesC for three seconds.
- Monitoring: Thermometer and flow meter
- Corrective actions: Re-pasteurization
Records: Temperature and time (flow)
Verification: Review records

- Second CCP: Aging
- Hazards: Recontamination
- Critical limits: 5degreesC
- Monitoring: Thermometer
- Corrective actions: Re-pasteurization or discarding
- Records: Temperature
- Verification: Review records

- Third CCP: Labeling
- Hazards: Allergens
- Critical limits: Correct packaging
- Monitoring: Visual control
- Corrective actions: Discarding
- Records: Packaging checks
- Verification: Review records