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Wendy Becerra

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Posted 02 May 2018 - 10:47 PM

Hello,

My name is Wendy Becerra. I'm the Quality Assurance Manager at Minnie Marie Bakers, Inc. I looking for inform to complete our Hazard analysis on our bake step. Could you help point me in the right direction? We currently have our kill step as 168 F as our minimum bake temp for kill pathogen in our raw products. Thank you for any help you can provide. 

 

Sincerely, 

Wendy Becerra

Quality Assurance Manager 

Minnie Marie Bakers, Inc. 



Gerard H.

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Posted 03 May 2018 - 07:03 AM

Dear Wendy,

 

Nice to meet you on the IFSQN forum!

 

There are several aspects to consider here:

  • First of all, it's important to know which pathogens need to be killed (Each species has its own time-temperature table).
  • Targeted species = Presence in your unbaked product, which are likely to grow out in your finished product.
  • Are you speaking about the core temperature of the product, when you mention 168 F? That's the "coldest" point in your product, so the right place to choose.
  • How was the value of 168 F obtained? Could you measure it?

I hope this first questions and tips can help you in the right direction.

 

Kind regards,

 

Gerard Heerkens



Mohamed.reda

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Posted 06 May 2018 - 10:29 PM

hello you are wellcome



redfox

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Posted 07 May 2018 - 01:19 AM

Welcome Wendy....



Donie

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Posted 07 May 2018 - 02:22 AM

Welcome Wendy! :spoton:






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