I have included physical checking of food drymixes batch raw materials as a CCP,
Significant hazards are quantity and weights of raw materials - min. or max. could change the product characteristics
Critical limits for preventive action - excess or low in quantity according to recipe,
Corrective action - Excess - return and low -make it balance according to recipe
Raw materials may contain sweeteners, flavors, colors and preservatives - if excess or low makes a much difference and a hazard,
Can anyone have a idea about validation for the same ? Required everyone's INPUT for the above topic!
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