Hello everyone!
I'm a newbie in the food industry and would like to have some help in a HACCP plan for pickle papaya. So far, I've included the CCP for control of preservatives and pH as the 2 CCP points. Previously, my ex-colleague included a brix reading as one of the CCP. However, I have yet to find any standards or guidelines to support this CCP. Does anybody have any idea if there is a guideline on the minimum brix reading for pickles?
Besides that, is there a standard for the total yeast and mould count for pickles or other food products?
Thank you for your help!
Regards
Reyna
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