10 replies to this topic

[PatrickA.]

Hello, I'm new to this forum.

 

I work at a bread factory in Buenos Aires, Argentina (loaf bread). We are aiming to get a FSSC 22.000 certification next year.

 

We have two CCPs: the baking step, and metal detector.

 

We need to validate the first one. For this, we have asked a company called Lenor to run a temperature profile during the baking process. They will insert thermocouples in the dough, and record the temperature as it is cooked in the oven, during aprox. 25 minutes.

After this, they will give us the resulting T-t graphics.

 

My question is, what should I do after this? We know we need to decide if the process is effective in killing Salmonella and B. cereus, because those are frequent microorganisms in the raw materials, but we don't know how to do this with the information we will have.

 

Can someone help??

 

Thank you! (and sorry for my poor English)

[Slab]

Hi, Patrick, and welcome to the forum.  

 

I assume you mean after validation? In that case you include all critical limits in the monitoring process.  

 

Here is a topic you may find helpful;

 

http://www.ifsqn.com...reus-in-baking/

[PatrickA.]

What I mean is, how do we know if the process is effective in destroying those microorganisms? I need help remembering what calculations must be done once you have the T vs t information

[Charles.C]

Dear Patrick,

 

The thread linked in previous post explains the typical overall situation in baking.

 

you will probably have to demonstrate that the T vs t data yield at least a 6D reduction of the target species. the "6" maybe depends on local legislation.

 

A rigorous procedure involves an integration of the area under the curve. Simple freeware programs exist for this, eg  available on the meathaccp website and also posted on this forum (somewhere) but you will require a D value for the bread matrix/Salmonella to put in the program.

 

The calculation can be done by hand but the program makes it easy. i would have thought that yr hired company would probably know how to do it also.

 

Briefly, Salmonella is a vegetative species only and from memory of above link/other baking threads here you will probably find that 6D is easily achieved.

B.cereus has vegetative and spore forms. The vegetative species will probably again be easily "eliminated" but any spores (should be low) may survive baking temperatures but will not grow if appropriate product characteristics exist, eg Aw.

i suggest you refer to a baking textbook to see the full story.

 

Rgds / Charles.C

[PatrickA.]

Thank you very much Charles!

Local legislation is not as detailed as in other countries, but we are allowed to quote other legislations during audits. Could you link me to those where the 6D criteria is mentioned? Do you recommend any particular textbook that gives this information about microorganisms in bakery products?

[Charles.C]

Thank you very much Charles!

Local legislation is not as detailed as in other countries, but we are allowed to quote other legislations during audits. Could you link me to those where the 6D criteria is mentioned? Do you recommend any particular textbook that gives this information about microorganisms in bakery products?

Dear Patrick,

 

Unfortunately baking not my field although there are some baking specialists on this forum who may be able to help you.

 

The fact is that, illogical or not, the choice of target species for xD varies geographically for various reasons such as epidemiology/microbiology. Europe rarely selects Salmonella. The USA often does use Salmonella however the precise xD varies with product, eg for meat in range of, i think 5 -6 depending on organisation. For baking industry i have no idea.

 

The attachments in previous links mentioned have some quite detailed info.on baked product typical micro. flora. There are also numerous other baking threads on this forum with attachments, probably worth searching a little. Specialist texts no idea, sorry.

 

Rgds / Charles.C

[SUSHIL]

Hello Mr Patrick,

         If you are only producing White loaf of bread ,then it has a very short shelf life of 4-5 days and mainly gets contamination from molds  (white loaf of bread gets spoiled with molds after few days,bread gets totally covered with mold because of high moisture content of 35-40% ).so you can consider only CCP as metal detector and baking as quality parameter.White loaf has has basically no history of salmonella or other food poisoning bacterial incidence.

However if you want you can periodically check from outside accreditated lab for salmonella and bacillus cereus and spores for wheat flour and finished product to know if they are a cause of concern to put them in your hazard analysis chart.

Attached below a Bread Haccp plan --

Attached Files

•  Fletchers HACCP analysis.pdf   39.79KB   175 downloads

Edited by SUSHIL, 29 June 2014 - 07:42 AM.

[Dharmadi Sadeli Putra]

Is there any possibility of Listeria bacteria to contaminate the bread after baking step? Bread is classified as RTE and has 35-40% moisture (nice condition for bacteria growth)

[PatrickA.]

Thanks everyone. I am reading the thread linked in the first reply, and the attachments. Found useful information about B. cereus.

[Dharmadi Sadeli Putra]

http://foodpoisoning...sible-listeria/

[Slab]

Is there any possibility of Listeria bacteria to contaminate the bread after baking step? Bread is classified as RTE and has 35-40% moisture (nice condition for bacteria growth)

 

 

http://foodpoisoning...sible-listeria/

 

Thank you, avila. However I believe the source is post processing with dairy/cheese as source of contamination in this instance. That's only my opinion of course, but it may be of interest to, Patrick for consideration.