Discussion CCP's
 

Does anyone here know what a critical control point is?

If this was not Q-Talk I would answer yes.
Since this IS Q-Talk .....NO I DO NOT KNOW.

UH- FatDad--ya seem to be "mis-orientated" a bit :lol:
Not really Q-Talk. :lol:

I honestly did not know.
Did some research and got better educated.
Sounds logical to me and should help with food safety.
Resources better focused, for sure.

Thanks for the question.

TIM

Got a chuckle out of that one Tim...
Sorry about that.
I got up at 4:00 this morning and cooked for the Fireman, EMT's, and
Police Dept.
I haven't been feeling good and I was commited to this and this morning
I pushed myself and I am just a little tired.
Thought I would just get online and relax a little and I can see
that being tired has caught up with me.

Anyway....I hope Joe will post the answer so I can find out.
Take care buddy.

Yup - I know what CCP is

Critical Control Point -

1. The point at which my wife refuses to let me make my point in a "discussion" and tries to control the conversation.

2. The point at which my wife refuses to let me do what I want to and tries to get me to do something she wants to do.

3. The point at which my teenage kids put me over the top and I have to control myself so I don't kill them.

:mrgreen:

Yes, I know what a Critical Control Point is, also.

Me too, but I cheated and looked it up so I won't comment until later.

I wont cheat. I'll be honest. I dont farkin know.

This is discussion, it's A okay to post any knowledge!

I have no clue what CCP is.

Critical = important factors that affect food safety
Control = the cook has control over conditions and actions
Point = step in the food prep process

My impression of a critical control point is that the person in charge (in your kitchen and pit area this is you) is required to review all steps of the food delivery, storage, prep, cooking/holding, and serving process and determine any steps in this process that would allow the food to be compromised, as in exposed to any contaminants or unsafe temperatures for too long a period of time. Once the critical control points have been identified, you need to develop a plan to minimize the likelyhood of bad things happening.

For the BBQ enthusiast that would include your shopping. If you purchase raw meat at Super Wally and intend to transport it to your home, the meat temperature needs to be maintained at a certain point during transportation. Put simply, you can't throw a brisket in the back of your pickup and make 6 stops on the way home. Use a cooler. From the time of purchase to storing in your refrigerator at home could be considered a critical control point.

Take that brisket out of the refrigerator and put it on the counter for injection and or rubbing. Because the raw meat is not in a controlled environment (cryovac in the fridge) and out on your counter at room temp, this would be a critical control point. You do have control over the time that it sits on your counter. A desirable plan would be to minimize this time.

Another, and related example is pit temperature and holding food in the "danger zone". We should all know that most raw meats, with obvious exceptions for rare beef, and in my opinion chicken in particular, need to spend as little time possible at temps between 40* and 140*. This would be a critical control point. You do have control over that pit temperature.

Many more examples, and if you look at it, it's all just common sense.
This was just a ramble on my part. Good subject to discuss for sure and I look forward to others input.

At home one that concerns me is the time between serving and getting off my then stuffed arse and refrigerating the leftovers.

Guilty.

Good stuff Kevin. (*Placing gold star on forehead*)