Source/references for CCP validation

Hi,

I'm SO close to getting my HACCP plan signed off by my EHO here in the UK. I'm making a shelf stable chilli/hot sauce.

BUT I need to give evidence of my CCPs, they all work and I have the food lab reports to prove it, but I can't list "my friend on a food forum said this" or "everyone knows that heat kills bacteria" as my sources, I need a website or document I can quote.

My CCPs are:

PH below 4.0 (vinegar added)

Cooked above 80c during process

Bottles washed and heated to 150c before bottling

Product bottled at 80c+


That's it!  I just need a source/reference for these four points and I'm good to go.

If anyone can recommend a source, I would be eternally grateful.

Joe

Hello Joe,

Attached might be on any helpful!!

Sae

Attached is some information which you can attach to your HACCP.

Sae

Hi Joe,

For starters one link / one attachment -

http://www.ifsqn.com...d-chilli-paste/

pH-microbial growth-canning requirements.pdf   640.83KB   48 downloads

Look for Breidt and Sandeep publications for acid foods.

Also Pflug et al, and the CCFRA pulications

I believe is not only that evidence needed, but also the evidence of control of the CCPs, monitoring, calibration and vlidation

Thanks to everyone for help and advice. They are happy with my HACCP now, after only a few minor changes, I spoke to an ex EHO at Chester University who said "You've done the level 2 food safety course? Put that down"  So I did, plus a few other references.

The next stage now is they come and watch me do a production run in my kitchen, and then I'm all good to go, hopefully.

Many thanks to everyone again.

Joe