We are a business that produces and packs Ready to Cook noodles. Lately we are planning to switch to MAP technology using different combination of N2 and O2 from conventional packaging to avoid chemical preservatives and to boost duration of our product shelf life. At this point, we are at planning shelf life study stage of NPD. Moisture of our products range from moist to wet when they are packed. Would be great if anyone shares his/her knowledge and experiences as to the combination of N2 and O2 gases should be tested for efficacy in our case and what factors need be considered when filling hazard analysis to update our HACCP plan. Iqbal
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