Table 2 Decision tree questions to identify CCPs of pindang processing
Process | Q1: Do preventive control exist? | Q2: Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level? | Q3: Could contamination with identified hazard(s) occur in excess of acceptable level(s) or could these increase to unacceptable levels? | Q4: Will a subsequent step eliminate identified hazard(s) or reduce likely occurrence to an acceptable level? | Is this step a CCP? |
|---|---|---|---|---|---|
Receiving raw material | Y | N | Y | N | Y |
Thawing in air or still water for 60–90 min | Y | N | Y | N | Y |
Washing | Y | N | Y | N | Y |
Wrapping with paper | Y | N | N | Â | N |
Arranging fish in the cooking container | Y | N | N | Â | N |
Adding salt | Y | Y | Â | Â | Y |
Steaming for 3–4 h | Y | Y |  |  | Y |
Chilling at room temperature | Y | N | Y | N | Y |