HACCP for making and bottling liquid concentrate

Hi all

I am planning on developing a food safety program for a liquid chai concentrate that I have developed. I was just wondering if there are any resources available for hazard analysis / CCP determination for a process that involves grinding spices, steeping and boiling them in water, extracting the liquid, and then heat sealing in glass bottles. 

If there is anyone out there who has developed an FSP for a similar product I would love to have a discussion with you.

Thank you

Lucy 

 Hi Lucy

Yes it should be simple process diagram and should have only one CCP that is heat sealing in the glass bottles. Bottles cleaning step can be consider as QCP to ensure that bottle are washed and free from any foreign matter.

kind regards

Dr Humaid khan

Managing Director

Halal International

Australia