Hi,
I have seen some topics on HACCP for Hummus but we are working in a small sized plant (kitchen) preparing hummus to sell in a local farmers market for already about 5 years.
We have done a lot of improvements in the kitchen and in GMP in order to improve the shelf life of the product.
We tried to keep it very natural but now we are going to sell in some local supermarkets and we need to improve.
We started with regulating pH with citric acid and adding Natamicin. Along with the GMP practices this has improved the product shelf life but some dips are more sensitive because of some other ingredients we want to add. We were told we have to pasteurize the product after blending the ingredients, and this step has been giving us a lot of problems because of the change of flavour and also the difficulties of the process (we have tried to do a water bath).
Do you consider it necessary to pasteurize the product if the pH is below 4,2 and we also use Natamicin ?
We will really appreciate your comments.
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