Extrusion Crisp Haccp

Hi,
Does anyone Know the HACCP plan for extrusion crisp?

Sounds like you want something pre done? Not trying to get all pious on you but it will depend on your factory and should be designed for your factory. Having said that, there will be similarities from one factory to another so if you're knowledgable, you could use one as a basis. It's dangerous though because you may miss steps or miss things particular to your process.

I've had a look around the internet and not found anything matching your process. Off the top of my head, there are a few things I would automatically think might be CCPs or at least will need careful consideration:

Mix for the chips - if you're holding this at room temperature for any length of time pre cook, there's a Bacillus cereus hazard which you might need to consider.
Cooking / frying - this will presumably kill any Salmonellae in the mix and also reduce the water activity of the product so it's shelf stable but the temperature of frying might be critical.
I doubt cooling would be an issue if the frying is effective.
Presumably the product would have long shelf life so packaging would probably not be critical.
Consider the controls on getting the right packaging with regards to allergen risks (one of the biggest causes of recalls in the UK right now which to me suggests it's a CCP if you handle common allergens in some products).
Metal detection post packaging will almost certainly be a CCP.

Another thing to consider in your HACCP study will be risks from acrylamide. Not an easy thing to resolve but should be considered. Here is some info:

http://www.ifst.org/...TS/euwkshp4.pdf

10jULY2017 - ABOVE LINK NON-FUNCTIONAL/Charles.C