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HARPC Plan with CCP for seasonings

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Njaquino

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Posted 25 July 2019 - 08:20 PM

Hey Everyone,

 

I am trying to identify some CP/ CCPs for a seasoning (spices/ breading/ marinades) company. I am stuck, does anyone have a HACCP plan for a seasoning company I could look at. 

 

Are there pertinent pathogens I should be concerned about besides (Listeria spp, Salmonella spp)

 

Thanks!

 



zanorias

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Posted 26 July 2019 - 06:00 AM

Hi Njaquino,

 

The below thread is a few years old now and some updated info may be available, but perhaps a good starting point:

 

https://www.ifsqn.co...accp#entry63390



kfromNE

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Posted 26 July 2019 - 12:06 PM

What kind of marinades. A potential CCP could be metal detection as well.



Njaquino

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Posted 26 July 2019 - 01:47 PM

What kind of marinades. A potential CCP could be metal detection as well.

Meat and chicken marinades. I have identified metal detection for all seasonings (spice/ breading/ marinades). 





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