We manufacture marinated cooked meat products that are gas flushed and heat sealed. Having reviewed the HACCP we believe it packing in gas flushed trays should be a CCP, previously it wasnt and the HACCP wasnt really robust.
Were a small facitlity so my questions are:
How should we check the seals?
What frequency should we test
How would we document it?
Would the critical limit be no damaged seals/ failed seals?