HARPC Plan with CCP for seasonings
Started by Njaquino, Jul 25 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!
FSVP - what is needed in addition to HARPC supply-chain program?
HARPC HA - ready-to-cook finished good but lethality steps
Product with fish: HACCP or HARPC
Software for both HACCP and HARPC
Risk Assessments in HACCP, and HARPC
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Hi Njaquino,
The below thread is a few years old now and some updated info may be available, but perhaps a good starting point:
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What kind of marinades. A potential CCP could be metal detection as well.
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).
FSVP - what is needed in addition to HARPC supply-chain program?
HARPC HA - ready-to-cook finished good but lethality steps
Product with fish: HACCP or HARPC
Software for both HACCP and HARPC
Risk Assessments in HACCP, and HARPC
Differences between HACCP and HARPC
Specialty Coffee Roasting HACCP/HARPC and FSVP
Including Food Defense and Food Fraud Hazards in HARPC
HACCP/HARPC/FSMA Hazard Analysis
Seasoning Manufacture & HARPC