Final answer:
Five common CCPs in a bottled water process are: Source Water Receiving and Monitoring, Filtration, Disinfection, Bottle Sanitization, and Sealing and Integrity Checks. These are critical steps to ensure the safety and quality of the bottled water.
Step-by-step explanation:
In considering CCPs (Critical Control Points) in a bottled water process, they are essential steps where controls can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level. While there are various steps involved in bottling water, including sourcing, processing, and packaging, certain steps are critical for ensuring the safety and quality of bottled water. Below is a list of 5 common CCPs that are typically monitored in a bottled water processing plant:
- Source Water Receiving and Monitoring: Ensuring the water source meets quality standards before it enters the treatment process.
- Filtration: Removing particulates and microorganisms that may pose a health risk.
- Disinfection: Utilizing UV, ozone, or chemical methods to eliminate harmful bacteria and viruses.
- Bottle Sanitization: Ensuring that bottles are free from contaminants before being filled with water.
- Sealing and Integrity Checks: Verifying that bottles are properly sealed to prevent contamination and ensuring packaging integrity to avoid leaks.
Each of these steps requires careful monitoring and control to prevent contamination and ensure that the final product is safe for consumption. Other steps in the process such as storage and distribution have their own sets of controls to maintain quality throughout the supply chain.