Hallo to all
Some remarks in the recent HACCP audit we went through have made me realize I should stop reading and start asking questions in the forum. I am in charge if several production lines of dried soy proteins (powders and extruded pieces), but my question for now is more general.
The standart CCL we use for our thermal treatment CCP are the standard "72 centigrade 15 seconds" limits for pathogens inactivation. However the auditor noticed there was not validation for this standard.
Are there standard validations for microbial treatment, preferably with various temperature-time connections? Something organized that I can show the HACCP team, approve, file in the HACCP scheme and continue to use the 72-15 rule that all our operators know by heart?
The main bacterial dangers we control are Salmonella, E. Coli, Clostridium Preferengis and Staph. Aureus.
Thanks for your help
Itay
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