We are manufacturing fondant using additive ,colour,starch,sugar,glucose syrup, water, thickener and solvent.There is no heating and no ph nothing is happening to control the spoilage. After using decision trees and hazard analysis. I have found two CCPs .One is addition of additive and second is addition of water.
No idea whether am on right track or not. Secondly am looking for the validation don't have any material to validate it. Can some one help me in this regard.
Moreover auditor asking whether I have validated microbiology kill step.So what I should answer to this.
What is Reportable Food Registry and its requirement?
Thanks in advance.
Have a good day!!!!