Thermal Controls for Chutney Production

I am assembling a HACCP Hazard analysis for chutney. Please can I have advice on thermal controls for chutney production eg to reduce the hazard of Clos Bot.

I am assembling a HACCP Hazard analysis for chutney. Please can I have advice on thermal controls for chutney production eg to reduce the hazard of Clos Bot.

Process ?!, eg in a bottle ?

Assuming hotfill, these threads / posts might be of interest

http://www.ifsqn.com...dpost__p__38430

http://www.ifsqn.com...dpost__p__46425

I believe this chutney thread you hv seen already -

http://www.ifsqn.com...dpost__p__44499


Rgds / Charles.C

PS - (added later) I daresay already seen but this small-scale production, safety overview, may be of some value -

 haccp chutney pickles jams oils leaflet V1 2012-1.pdf   120.33KB   22 downloads