Hello everyone! Our company is preparing a new line of vegan spread products. We have contacted a nearby company that provides HPP treatment to help us control the microbial safety of final products. Since my colleague is responsible for connecting with HPP company so far, I don't know much about the detailed operation process. But now I 'm confused about our HACCP plan. Should this HPP step be listed as a CCP? If so, what should the critical limit based on? Any help would be greatly appreciated! Thanks, Vale