Hi all
I am planning on developing a food safety program for a liquid chai concentrate that I have developed. I was just wondering if there are any resources available for hazard analysis / CCP determination for a process that involves grinding spices, steeping and boiling them in water, extracting the liquid, and then heat sealing in glass bottles.
If there is anyone out there who has developed an FSP for a similar product I would love to have a discussion with you.
Thank you
Lucy