Mustard CCP controls

I am in the middle of researching mustard for hazard analysis.

Pleas ecould you help me with the following

CCPs - I presume are pH and Physical Contamination.

If anyone could point me in the direction of sites dealing with Mustard preservation and or pH I would be most greatful

Mustard its self is antimicrobial. Not having an indepth knowledge of mustard processing I'm not sure that there will be a ccp unless its date coding

I wouldn't include foreign bodies as a CCP that would be a pre-req, pH (vinegar) is a quality control not a CCP