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GMP canned food

Started by , Jun 16 2017 12:29 PM
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Hi, I'm looking some GMP about the timing need, the controls to do afther the process of sterilization in Tartufo souces (mixed of tartufo, oil, cream). The IFS auditor signed me to don not have a procedure for the stop and realese of the finish product.

Can someone help me with some documentation to use? thanks

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Hi, I'm looking some GMP about the timing need, the controls to do afther the process of sterilization in Tartufo souces (mixed of tartufo, oil, cream). The IFS auditor signed me to don not have a procedure for the stop and realese of the finish product.

Can someone help me with some documentation to use? thanks

 

Hi M.erzetti,

 

Must admit I have no idea of the composition of Tartufo sauce  ?

 

Is this a canning process or bottling process or  ?

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