HACCP mashed cauliflower
Hello! I'm trying to develop a HACCP for Mashed Cauliflower, but I'm struggling to determine the CCP, this mashed cauliflower is a product made from cauliflower florets, emulsified with heavy cream an other spices.... any suggestion about the microbiological risk? or any haccp guidance for this product?
Describe process from procurment to finished product.
http://www.inspectio...34722410?chap=0
The above is a generic plan for RTE veggies.....but you then need to address the inclusion of dairy/spices and the hazards that come with thos