1 reply to this topic

[A P Moorthy]

Please help us to know how and flow chart for Production process of Fermented Red Chilly Paste

[Brendan Triplett]

AP,

It is tough for anyone to really dig into your processes and tell you how you go about making your product. I would make this recommendation. In HACCP training we are taught to walk the product flow and that literally means that you need to walk through your plant and mark off the different steps that it takes to make your product; from receipt of raw materials to finished product being shipped to your customers. You can look up any number of example flow charts for any product but what you do in your facility is specific to what makes your product special and cannot be entirely duplicated in regards to your steps and your ingredients. If you run into trouble with what to mark as a CCP or what cook temperatures you might need then feel free to reach out to us because we can defintiely help there but you will need to get the first skeleton of a template together in your own building. Hope this points you in the right direction.

Cheers!