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
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://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