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Dear collegues
Still on the anchovie HACCP side:
You have a process that gives you:
anchovies
1) water activity<0.84
2) 5.8<ph<6.2
3) sous vide packaging
4) salt percent >15%
5) keep temperature less than 15 degrees centigrade
You receive the anchovies already packed. Which controls would you do to the supplier that send you the product?
How would you validate a best before end date of 1.5 years.
Then, in your company, you store, remove from package, soack in oil for 24 hours, can the fillets, add oil or olive oil, seam, pre wash with detergent and water, store before shipping.
Which would be your CCP´s?
Thanks in advance
Maria
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