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.
Quality Assurance Manager
Minnie Marie Bakers, Inc.