Hello group.
That is why
I would like to know if there is already an established generic HACCP plan for savory snack foods( in particular shrimp crackers or krupuk)
http://en.wikipedia.org/wiki/Krupuk
). The bottleneck is that the main rawmaterials is the fresh shrimp has no product specification and is procured locally and the quality may vary . Shrimp is highly perishable and can surely influence quality but the firm that I worked for has no quality standards on how to select nor reject this raw material.
Is there any body familiar with this product or related snack product made from seafoods and starch which results in
I look forward to some information in this area?
Roy
That is why
I would like to know if there is already an established generic HACCP plan for savory snack foods( in particular shrimp crackers or krupuk)
http://en.wikipedia.org/wiki/Krupuk
). The bottleneck is that the main rawmaterials is the fresh shrimp has no product specification and is procured locally and the quality may vary . Shrimp is highly perishable and can surely influence quality but the firm that I worked for has no quality standards on how to select nor reject this raw material.
Is there any body familiar with this product or related snack product made from seafoods and starch which results in
I look forward to some information in this area?
Roy
