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[ebutera]

I am looking for some HACCP information for cooked vegetable proteins.

I am having trouble finding specifics on time and temperature.

Also, are there any mandatory CCP's like in fish processing?

 

Thank you.

[Gerard H.]

Dear Ebutera,

 

The determination of a CCP is the answer given by the HACCP decision tree. This tree is applied to the Food Safety risks, the ones that manifest at the consumer. The CCPs that you will have, will thus depend on your process and on the use of your product.

 

For the "Time - Temperature combination", you need to be sure, that the targeted micro-organism is killed (plus safety margin). In case of more than 1 targeted species, you need to choose the most heat resistant. As this is a key-factor of your product, you need to do some research.

 

Kind regards,

 

Gerard Heerkens