In our process we have a regulation from competent authority to keep our product's temperature below 60 degrees of Celsius at drying process. The reason for that is to maintain it's nutritional values. Since the start, temperature monitoring of drying step is the CCP.
While reviewing HACCP, we identified the real measurement is moisture level of the product which has direct influence for food safety.
My doubt is, can we change temperature to moisture as CCP while keeping temperature as OPRP?
We have scientific data to validate the moisture level as CCP at the process.
Your prompt reply will be much appreciated .