For my Uni project I have to create a HACCP plan for a dairy desserts, from pasteurized milk. Just a brief description: 2 types of desserts, milk mousse( mixture of pasteurized milk, sugar, flavouring and thickeners) and a creamy cream caramel( mixed milk, flavouring, sugar, thickeners and, caramel). As I'm not familiar with dairy processing especially prerequisite and shelf life evaluation can I kindly ask my more experienced forum colleagues to direct me to some learning materials or regulations etc.
Also how to set and evaluate the shelf life of this products, will addition of an air into mousses decreases shelf life and addition of sugar increases it? based on the pasteurized milk shelf life of average 12-21 days and addition of sugar and other dry ingredients is a 11 days realistic ?
Regarding Flow diagram will it be 1. intake of milk (CCP), intake of dry ingredients (CCP), 2. mixing( whipping), 3. filling ( in case of mousse air flush just before filling), 4. lidding, 5. packing, 6 chilled storage(CCP)prior dispatch, 7 chilled dispatch(CCP)