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HACCP mashed cauliflower

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vingal

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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

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Posted 18 January 2019 - 09:34 PM

Describe process from procurment to finished product.


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Scampi

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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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