Hey guys, I'm looking for some examples of HACCP plans for baked goods. Specifically, cakes, french pastries, and/or baked goods. Please note that all products are being sold to catering companies and will consumed immediately.
I originally modeled my plan after this helpful link I found online: https://www2.gov.bc....sponge_cake.pdf however, I was told that it wasn't good enough and I needed to make changes. Any helpful links or attachments would be greatly appreciated!