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!