The products are a range of semi wet doughs, made from cassava /corn & banku mix - the products have a pH of below 4.5 - too acidic to support the growth of the Clostridium botulinum bacteria.
The products are treated with Potassium Sorbate to inhibit the growth of moulds, this has the added advantage of making the product more acidic - shouldn't the CCP be at a pH testing step before rather than at Vacuum packing though? If you're relying on pH to keep the product stable then surely this needs to be monitored?
I agree that Seal Integrity needs to be a CCP - I was wondering how you would monitor and verify the process?. Would visual checks at intervals really be enough to control the hazards - I personally don't think they would.
Anyway, all of the literature that I have read is relevant to chilled foods, and not ambient, stable products.
Any insight would be greatly appreciated.
Thanks In Advance.