4 replies to this topic

[Sophie.H]

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!

[michaelgaspard]

I would advise that you set it Lowest temperature allowable: i.e,  90 ^o C, forget about temperature above 96 ^oC,

AT 90^o C, Thermophillic bacteria die, so  below if they live, it is still a risk, then you do your risk analysis and use your decision tree with your PRP,

kind regards,

Michael G

[Charles.C]

Dear Sophie,

 

i presume you are referring to "critical limit" (CL)  in the context of HACCP.

 

The choice of baking as a prerequisite / CP rather than a CCP has been debated several times on this forum with the result being (I guess) a sort of draw.

 

However, given that you have decided on a PRP, I am confused over yr discussion of  CL since a PRP does not require CLs.

 

If the most difficult vegetative species to eliminate (eg by a 6D reduction) is considered to be L.mono, then a core temperature in the low 80s degC will usually achieve 6D in seconds (assuming D, z-values as in the UK's  typical "standard"). But the specifics will depend on your own situation (and sometimes local legislatory factors)

 

However above level will not eliminate certain spores, eg B.cereus.

 

Regardless, although bread not my area, i seem to recall that microbiologically, (properly baked), non-filled bread products are almost invariably Low Risk. From memory, there is a lengthy discusion of the reasons in the text "microorganisms in foods",vol6,ICMSF. I think i posted an extract on this forum somewhere/somewhen.

 

You may find thread below and sub-links within of interest. There are also several more threads scattered on this forum tied to baking, bakery etc.

 

http://www.ifsqn.com...-baking-as-ccp/

 

Rgds / Charles.C

 

PS - an example of a baking temperature profile is here -

 

http://www.ifsqn.com...ion/#entry58754

(also see post #14 for some bread comments)

[Sophie.H]

Hi,

 

Thank you very much for your responses, I have previously browsed the baking as a CCP thread which helped me form my decision to have baking as a CP rather than CCP. 

 

Excuse my choice of terminology I shouldn't have use CL as it confuses the matter, but a temperature cut off where corrective actions would be implemented. Whether a CL or a temperature designated for corrective action would require justification in one way or another.

 

Yes bread is very low risk and therefore finding literature to support any sort of arguement seams to be a challenging task. 

 

Thanksfor your advice I will continue searching.

 

Thanks,

 

Sophie

[Charles.C]

Hi,

 

Thank you very much for your responses, I have previously browsed the baking as a CCP thread which helped me form my decision to have baking as a CP rather than CCP. 

 

Excuse my choice of terminology I shouldn't have use CL as it confuses the matter, but a temperature cut off where corrective actions would be implemented. Whether a CL or a temperature designated for corrective action would require justification in one way or another.

 

Yes bread is very low risk and therefore finding literature to support any sort of arguement seams to be a challenging task. 

 

Thanksfor your advice I will continue searching.

 

Thanks,

 

Sophie

Dear Sophie –

 

IMO it should not be too difficult to validate the “Action/CL” limits  for a  PRP or CCP respectively. A general solution is probably something like this -

 

(1) What is the typical core temperature/time required for an OLQ acceptable product, say XYdegC/mins.

(X is apparently 93degC in this case)

 

(2) What is the most heat resistant/food matrix relevant target pathogen species?, say Z.

 (Frequently, but not invariably L.mono., usually defined by local legislatory requirements)

 

(3) Does XY  when applied to Z achieve 6D ?

(93 degC “instantaneously” will undoubtedly achieve > 6D for the usual z,D data generally quoted, at least in  UK standards)

(validated tables are available on this forum).

 

(4)  Assuming answer to (3) is Yes, probably only remains to sort out the spore aspect for which some actual data required (eg input level B.cereus) as mentioned in previous post. (this factor IMO probably not going to be significant for this product but needs to be validated).

 

(5) It also remains to confirm that the temperature profile within the oven is consistent with 93-96 degC.

(This will need  some judicious placement of thermocouples > measurements)

 

QED ?

 

(Note that strictly speaking the 6D should be referenced to the input level of L.mono/ target level in final product, but 6D is a commonly used factor since it is “conservative” for most actual situations)

 

Rgds / Charles.C

 

PS, not my area but it seems easier to me to set up as a CCP  (are there quotable published refs available which set the baking step as a  PRP ?) although this decision presumably generates more paperwork afterwards compared to a PRP.