HACCP template for acidified rice production

Hi everyone, i am new here, nice to meet you all. 

i need to establish a HACCP (Codex) plan for an acidified rice production plant.

Can anyone share a template with me?

Also i would like to ask, basically, what PRPs should be included before drafting the plan?

thank you in advance.

where is the plant and is the rice a part of something else - like rice wraps using seaweed?

Hi SQFconsultant,

The plant is located in Thailand. It only produces acidified rice and supplies to the local japanese restaurant for further sushi making.

thank you.

BR,

QALOVER

Attaching a sushi rice example from California.  It's a bit old but perhaps can help.

Hi tahoeskier,

Thank you for the attached files, I'll try to follow the guidelines there.

BR 

QALOVER

Also, I would like to ask, is there any reference articles / supporting documents about the temperature control and time control of acidified rice??

Thanks in advance.
 

Hi everyone, i am new here, nice to meet you all. 

 

i need to establish a HACCP (Codex) plan for an acidified rice production plant.

 

Can anyone share a template with me?

 

Also i would like to ask, basically, what PRPs should be included before drafting the plan?

 

thank you in advance.

Hi QALover,

The files in this Post may be additionally useful -

https://www.ifsqn.co...shi/#entry56817

Hi QALover,

 

The files in this Post may be additionally useful -

 

https://www.ifsqn.co...shi/#entry56817

Hi Charles.C,

Thank you so much for the document. It helps.
I'm just wondering how should I set the critical limit as so many reference pH number out there. 
And my case is that, i just supply the sushi rice without any toppings/fillings, so could I set a bit higher e.g pH < 4.6? 

BR,
QALOVER