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HACCP Plan for Cold Fill Mayonnaise

Started by , Jan 21 2022 10:13 PM
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Hello!

My company is planning to produce and bottle a mayonnaise using a cold fill process. Any guidance or resources on developing a HACCP plan? What CCP CL guidance?

We are typically hot fill, or high acid, so this is new for me.

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Here's a couple of places to start with info

 

https://fruitprocess...rocessing-line/

 

https://www.spxflow....oduction_GB.pdf

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