I'm looking for some advice on how to go about defining CCP's for a "cold sauce" (sauce that is not cooked). My facility currently produces a large variety of cooked sauces, but this is our first attempt at an uncooked sauce. Typically, our general plan for sauce consists of a cooking CCP, stabilization CCP, and some foreign material rejection CCP (i.e. metal detection or x-ray). WIth a cold sauce, would you just have a CCP ensuring stabilization is consistent as there is no "cooking"? Or do you need to provide a substitute CCP for "cooking"?
Any and all feedback would be greatly appreciated!