Just started a temporary free membership today and am trying everything out.
I'm putting together a Food Safety Plan for our artisan bakehouse. We have a pretty high volume but still shape and hearth bake 90% of our breads by hand. We don't have and automated lines and make virtually every bread and pastry every day. Some of the cakes, pies and cookies have a longer shelf-life and we make them several times a week.
Looking for any guidance on Bakery HACCP flows (yes, I've seen the Sheffield Bakery table) product descriptions end of the plan as our PRPs, GMPs, training, and SOPs are in decent shape and pretty well documented. I am willing to share my drafts as well.
Thanks for any help.