Hello All,
if someone could please throw light on this topic- We are introducing cooked kimchi pancakes, thai spring rolls and vegan sweet potato noodles as new products. So I am in process of creating a new haccp plan for these 3 products.
I am stuck at what Ccps would be required to be added-
The process for kimchi panackes is that the mix (batter)is made by washing all the ingredients and mixing them together in a chopper and store the batter for a day . the pancakes are then made on a gas stove with 150 degrees heat and olive oil is used and then stored in fridge for 1-2 days before they get packed and shipped. The shelf life is less than 7 days- so they are made on the go.
What Ccp do we need here when/ before and after the product is being cooked?
For the noodles, the cooking comes in to boil the noodles and cook the spinach that goes in it.
Same question for this one too- What CCP do we need here?
ALSO are there any certian specifications or pointers to be kept in mind while making any cookes meals in production and to be added to haccp plan.
If someone could help with this, I would really appreciate.
Thanks