We will soon be conducting Modified Atmosphere Packaging on some cake products that will be gas flushed with CO2 and N2 to lower the oxygen content inside the packaging. Due to changes in the formula and the MAP we have done testing that will achieve a 7 month shelf life at ambient temperature. If the O2 content were to not be low enough to keep that shelf life, it could create an easy place for mold to grow. What I'm wondering is if anyone has had the issue of weather to call this a CCP or a regular quality check. Though the mold may be a quality issue, the increased shelf life may provide a medium for other microbiological organism to survive in the product.
Any help would be appreciated.