4 replies to this topic

[Wendy Becerra]

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.]

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]

hello you are wellcome

[redfox]

Welcome Wendy....

[Donie]

Welcome Wendy!