Macadamia Nut Butter - Process Flow and HACCP
Morning, please assist, one of my client is in the process of establish a roasted macadamia butter factory and I am assisting him on the Food Safety Management Systems aspect. I am looking for a HACCP Study, OPRP plan and Process Flow for Roasted Macadamia. Nut Butter
This is a great place to start
Obvs the hazards from macadamia will be different but the process should be similar
This is a great place to start
Obvs the hazards from macadamia will be different but the process should be similar
Hi Scampi,
Thks for this impressive document (2009). I wonder if there is an updated version ?
The HACCP plan is at times debatable, eg metal detection is a PRP (very convenient with respect to performing "validation" !)
The extent of internal sampling/analysis to control aflatoxin rather "belies" the likelihood in raw material being judged "low" solely via COA.
I'm the google Queen!!! you need it I can find it lol
You would think after the PCA disaster in the USA that there would be an updated one out there...............
University of Nebraska and the University of North Carolina both have excellent resources available (might be biased, one of the profs in a fellow Canuck)
University of Guelph in Ontario Canada has a world class food safety department, but sadly more microbial and less hands on technical