Hello everyone! I have been posting many questions lately and I highly appreciate everyone's two cents.
So our new senior management have proposed of adding a new line to our operations: a frying line.
We repack snacks, candies, spices...etc so our process is repacking really.
they are looking into adding a fryer process. They want to fry "chicharrones" . But not the pork one, the wheat "pasta" one (into RTE). It is a Latin American snack.
So obviously looking at HACCP, I will be making the plan for this one as it has more to it than just repacking. We are actually processing here. Now my question is, since this product is not so risky. Do I still need some validations here (like validation for roasters for roasting nuts)? I have not done a risk assessment yet but I do know this pasta pieces are not really risky in terms of microbiology like raw nuts or seeds. What are the measures and controls I should be looking at? It is def an allergen, will be monitoring the oil quality too.
Any help? :)