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#1 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. 



#2 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



#3 Mohamed.reda

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Posted 06 May 2018 - 10:29 PM

hello you are wellcome



#4 redfox

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Posted 07 May 2018 - 01:19 AM

Welcome Wendy....



#5 Donie

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Posted 07 May 2018 - 02:22 AM

Welcome Wendy! :spoton:






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