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Posted 18 January 2019 - 09:03 PM
Hello! I'm trying to develop a HACCP for Mashed Cauliflower, but I'm struggling to determine the CCP, this mashed cauliflower is a product made from cauliflower florets, emulsified with heavy cream an other spices.... any suggestion about the microbiological risk? or any haccp guidance for this product?
SQFconsultant
Posted 18 January 2019 - 09:34 PM
Describe process from procurment to finished product.
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Fellow
Posted 21 January 2019 - 05:19 PM
http://www.inspectio...34722410?chap=0
The above is a generic plan for RTE veggies.....but you then need to address the inclusion of dairy/spices and the hazards that come with thos
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