Developing HAACP plan for a hot fill product

Hi everyone,

Hope you are all doing well.

I need to develop a HACCP plan for a hot fill product. Any idea on which material to consult for information on microbiological and chemical hazards that may be in ingredients like curry, fresh apples, coconut milk, fresh onions, etc. 

Also, what material can I consult to know what hazards may arise when the above ingredients are cooked together, hot filled/packaged and refrigerated?

Any recommendation will be appreciated.

Thanks for your continuous help!

You need a process authority to assist in developing the proper recipe AND processing

DO NOT try this on your own, particularly with the list of ingredients you have listed 

https://inspection.c...9/1510236226205

https://inspection.c...3/1576690678546

https://www.perennia...-Fact-Sheet.pdf

Thanks Scampi!

Is there any process authority you can recommend?

Thanks!

You need a process authority to assist in developing the proper recipe AND processing

 

DO NOT try this on your own, particularly with the list of ingredients you have listed 

 

 

https://inspection.c...9/1510236226205

 

https://inspection.c...3/1576690678546

 

https://www.perennia...-Fact-Sheet.pdf

https://foodbusiness...cturing-school/       is a good investment for you

http://processauthor...?redirect=false

There aren't many around, Uni of North Carolina (first link) may be able to help if you reach out OR call your local agency  (that's OMAFRA in Ontario) and someone may be able to help

The PA i had used has long since retired 

Thanks!

https://foodbusiness...cturing-school/       is a good investment for you

 

http://processauthor...?redirect=false

 

There aren't many around, Uni of North Carolina (first link) may be able to help if you reach out OR call your local agency  (that's OMAFRA in Ontario) and someone may be able to help

 

The PA i had used has long since retired 

Process authority's in the east of Canada are,

https://biofoodtechpei.ca/

https://www.perennia.ca/