1 reply to this topic

[deep25dna]

Hi Friends...

 

I am working for a Catering Company, we have no cook, same day serve ,complex and bakery operations.

One of the CCP in our HACCP plan is Cooking, My concern is regarding baking process. Shall we consider Cooking/Baking as a single CCP with the critical limit of product core temperature.

Please provide  some literature as well. Please suggest....

[Charles.C]

Hi Friends...

 

I am working for a Catering Company, we have no cook, same day serve ,complex and bakery operations.

One of the CCP in our HACCP plan is Cooking, My concern is regarding baking process. Shall we consider Cooking/Baking as a single CCP with the critical limit of product core temperature.

Please provide  some literature as well. Please suggest....

 

Hi deep,

 

I assume this is traditional haccp.

 

There are many threads here similar to yr query. Can try search "baking/bakery" if interested in the many attachments posted therein.

 

From a haccp POV, baking can be "operationally" equated to "cooking".

 

Some haccp treatments consider baking as a CCP. Some do not. The reason for latter option is that inadequate heat treatment will usually auto-render the product visually unusable/rejected so no risk of it reaching the consumer. Some auditors seem to prefer CCP, some seem to not mind either way.

 

If choose a CCP, the core temperature/time is usually relevant.