We've been watching the spreading recall from the whey powder with Salmonella.
Some items, like bread and swiss rolls have been recalled. The bread especially catches my attention - as I assume (And acknowledge I don't know for sure) the powder is baked in and not used after the kill step. (There is also a Ritz recall that seems to be centralized on anything with a cheese filling - so that I would assume may not have been subjected to a kill step)
http://corporate.pub...fashioned-bread
So looking for opinions. If the assumption is true, and the whey powder was used in a product prior to being subjected to a validated kill step, is it best practice to still recall the finished product it was used in? Or would you trust your kill step?
Just looking for opinions and thoughts on this. I personally lean towards trusting the kill step provided I am confident that my flow process eliminates any risk of cross contamination between raw and finished.