1 reply to this topic

[brynnjohnson]

Hello!

My company is planning to produce and bottle a mayonnaise using a cold fill process. Any guidance or resources on developing a HACCP plan? What CCP CL guidance?

We are typically hot fill, or high acid, so this is new for me.

[Scampi]

Here's a couple of places to start with info

 

https://fruitprocess...rocessing-line/

 

https://www.spxflow....oduction_GB.pdf