CCP - Bakery product

Hi everyone,

I've read some topics about CCP's bakery product and I could conclude that there are two way of thinking. The most popular is not considered the baking step as a CCP, personally I think that this case is easly applicated when it is talking about a biscuit or a cracker. But if we analyze a different case, like a cake with inside pistachio nut or another type of ingredient that could facilitate the growth of pathogen bacteria like Salmonella, It is rigth consider this step like a CCP? At the end of the baking process the core temperature is between 85°C and 80°C.

Waiting your considerations

Best regards

Giorgio

Hi everyone,

 

I've read some topics about CCP's bakery product and I could conclude that there are two way of thinking. The most popular is not considered the baking step as a CCP, personally I think that this case is easly applicated when it is talking about a biscuit or a cracker. But if we analyze a different case, like a cake with inside pistachio nut or another type of ingredient that could facilitate the growth of pathogen bacteria like Salmonella, It is rigth consider this step like a CCP? At the end of the baking process the core temperature is between 85°C and 80°C.

 

Waiting your considerations

 

Best regards

 

Giorgio

Hi Giorgio,

Indeed, this topic (CCP or not) has been discussed here, and in the literature, many times.

The typical generic , anti-CCP, argument relates to the fact that inadequate baking conditions will automatically render the output visibly unacceptable such that it will never reach the consumer. Hence there is no hazard/risk >>> No  CCP.

Above logic was further discussed in the preliminary drafts for iso22000 concerning CCP, PRP, or oPRP with, IIRC, a null conclusion. Auditors tend to be 50/50 +/- unpredictable.

PS - Welcome to the Forum ! :welcome: