1 reply to this topic

[alyssafxi]

Hi, 

 

I am currently developing a process flow diagram and HACCP on spinach dip (preferably spinach and artichoke). However, I am not knowledgable on the production of spinach dip, I would appreciate any examples of PFD and HACCP documents relating to spinach dip. Thank you! 

Edited by Jacob Timperley, 28 August 2020 - 11:22 AM.

[kingstudruler1]

why are you creating a PFD diagram and haccp plan for something you dont know? it doesn't seem possible with out knowledge of
ingredients, recipe, equipment, intended use, etc,

sorry not much help. but with more information I might be able provide more guidance.