Reduced Oxygen Packaging as a step to my HACCP plan

Hello,

Working on adding MAP as a step to my HACCP plan. We are a producer of RTE sandwiches, refrigerated, not shelf stable. I keep seeing different things that should be included in the Hazard Analysis / HACCP Plan, but not really sure where to start. I work for a small company, so any advice would be greatly appreciated!

Thank you!

Do you have a process flow diragram? (I am assuming you already do), did you decide where MAP process will be added? Have you identified the hazards associated with this process? 

I do have a process flow diagram, I am going to have MAP as an option in the packaging step. We are a very small plant, so putting it as an option in a HACCP plan is the easiest and most logical thing for us to do at this point. 

I know that for RTE foods my two biggest concerns are going to be C. bot and Lm growing in a reduced oxygen atmosphere. The problem I'm having is I'm unable to find scientific research, a paper, data, etc. that says if the food is produced in this temperature, with this mix of gasses it is not reasonably likely for C.bot or Lm to have outgrowth. I posted on here in hopes someone could point me in the right direction to use for my Verification. Any suggestions?