Hi!
I work for a nut roaster who currently roasts, mixes, and packages RTE product.
We are looking to add a nut butter offering in small plastic jars, a completely new process for us because of the grinding step necessary to make it a butter. This will start on a relatively small scale, and use nuts that we roast in house. At what point would a new product spur a new HACCP plan? It seems like since this is our ingredient just being packaged differently, it could fit into my existing plan (slightly updating the hazard analysis and flow chart), but I want to make sure I'm not overlooking anything.
Are there any CCP's commonly associated with nut butter production that would be different than normal nut processing? I know the nut butter will be going into the jar at a slightly elevated temperature, so I'm not sure if I need to have a CCP in regards to that.
Thanks!