Ok, I will try and explain again. I think you're misunderstanding what I mean.
"Fungal colonies" is not a specific food safety hazard. What fungus, what harm will it cause a consumer?
If it's ok for "the short term", how is that validated?
In chilling, "fungal colonies" is again not a specific food safety hazard.
Some people do HACCP (IMO badly) and include things like "moulds". If you are going to be as unspecific as that (and remembering most moulds are spoilage organisms not food safety), then you need to know the hurdles you're trying to overcome for all mould. Mycotoxins are probably valid but it's worth doing some reading up on what kind of moulds are likely to be present in your process and also consider what other controls you have for general cleaning and air standards to reduce the risk of mould issues (although this again is probably more of a quality than a food safety issue.)
I think it might be worth getting some more HACCP training. What have you had so far?
I guess I'll read up more on this then, I haven't had any formal HACCP training, just did my research by a whole lot of reading.
