HACCP for Indian Sweets Manufacturing
Hi every one
Recently we have started production of indian sweets like Besan Laddoo, Panjiri Laddoo, Dry Fruit Besan Laddoo, Mysore Pak, Ghee Mysore Pak,..etc. we want to develop Food Safety and quality standards for these type of products. i have been searching for the standards for indian sweets in FSSAI, Codex regulations but unable to get better clarity. can anyone kindly help me way out
And also provide me the HACCP plans if available
FSSAI standards is attached for your kind reference.
Attached Files
HACCP plan needs the details of process, machinery, method of packing i.e. manual, semi automatic, automatic, Packaging material. Kindly share the details.
Thank you Mr. Mohammed Zameeruddin for your valuable reply
we are making sweets with manual operations only. cooking using turning kettles. manual moulding and cutting. For packing we are using MAP (Modified Atmosphere Packing) Nitrogen and Co2 combination