Section 9: CCP Process Flow Diagrams
Validated Hazard Analysis & Critical Control Points (HACCP) process flows.
CCP Process Flow – Mini Duros, Wheat Wheels, Lolitos
✓ FDA/SQF Compliant
Raw Material Receiving
Inspection and acceptance of wheat pellets and ingredients.
Ingredient Storage
Controlled environment storage before processing.
CRITICAL CONTROL POINT
FRYING (CCP)
≥350°F for ≥20 seconds
Validated kill step: 5-log Salmonella reduction
Oil Draining / Cooling
Remove excess oil and cool product to specified temperature.
Seasoning Application
Uniform application of flavorings and spices.
Metal Detection
Automated screening for metallic contaminants.
Packaging (Z1 Zone)
Hygienic packaging in controlled zone. Environmental monitoring post-fry zone.
Finished Product Storage
Temperature-controlled storage before distribution.
CCP Process Flow – Churros, Charrones (Extruded Dough)
✓ FDA/SQF Compliant
Raw Material Receiving
Flour, starch, water, leavening, incoming QC.
Ingredient Storage
Controlled environment, FIFO system.
Dough Mixing
Recipe batching, consistency check.
Extrusion & Shaping
High-pressure forming, precise cutting.
CRITICAL CONTROL POINT
FRYING (CCP)
≥350°F for ≥20 sec
Validated Kill Step for Pathogens
Oil Draining / Cooling
Rapid temperature reduction, fat separation.
Seasoning Application
Flavor coating, Non-ferrous detection, Auto-reject.
Metal Detection
Post-seasoning contaminant check.
Packaging
Modified atmosphere packaging, labeling.
Finished Product
Temperature controlled shipping & distribution.