Hello,
This is my first post on this forum and I am hoping that someone may be able to help me.
I joined a small bakery approx 6 months ago from a RTE Salad background so my knowledge in the bakery is limited and I am on a steep learning curve on the job.
The company had a basic HACCP system to say the least and we are developing it at the moment to get ready for BRC, the timescale given to me means we are aiming for V6.
We produce only bread products (no meat/cream etc), baking has been set as a pre - requisite rather than a CCP due to the fact we would argue that quality would render the product inedible if the internal temperature did not reach it's target of 93ᵒC - 96ᵒC, internal temperatures are taken for every batch.
What I am struggling with is setting the critical limit for the internal temperature taking in to account that baking is also a step for reducing microbial load, I can't find any literature specific to bread products to support this.
Would anybody be able to help me with how to set the critcal limit for internal temperature?
Thanks in advance!
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