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[clfry79]

I am in the middle of researching mustard for hazard analysis.

Pleas ecould you help me with the following

 

CCPs - I presume are pH and Physical Contamination.

 

If anyone could point me in the direction of sites dealing with Mustard preservation and or pH I would be most greatful

[Lanser]

Mustard its self is antimicrobial. Not having an indepth knowledge of mustard processing I'm not sure that there will be a ccp unless its date coding

 

I wouldn't include foreign bodies as a CCP that would be a pre-req, pH (vinegar) is a quality control not a CCP