Sauerkraut HACCP - CCP
Started by hchristopher, Jul 28 2011 12:48 PM
Hello all,
My company is in the process or annually reviewing our HACCP plans and we want to make some big changes to our sauerkraut HACCP plan. Does anyone have any information on what should be defined at the CCP? We are thinking we should have one defined CCP--the successful completion of fermentation. We would check the acidity and/or pH after fermentation but prior to transfering from our tanks to the filler.
any information and especially published literature is greatly appreciated.
My company is in the process or annually reviewing our HACCP plans and we want to make some big changes to our sauerkraut HACCP plan. Does anyone have any information on what should be defined at the CCP? We are thinking we should have one defined CCP--the successful completion of fermentation. We would check the acidity and/or pH after fermentation but prior to transfering from our tanks to the filler.
any information and especially published literature is greatly appreciated.
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Dear Hirzelchristopher,
What are you CCPs now?
Can you post a brief flow sheet?
How are your products packed.
What are you CCPs now?
Can you post a brief flow sheet?
How are your products packed.
HI am working on a process and HACCP for Sauerkraut, is there any CCP in the process. Any guidance help appreciated. If any one has a HACCP that they could attach would be great
HI am working on a process and HACCP for Sauerkraut, is there any CCP in the process. Any guidance help appreciated. If any one has a HACCP that they could attach would be great
Can try this thread -