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Do we need to specify exact water activity for bread in HACCP?

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bakeryscience

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Posted 24 August 2018 - 04:43 PM

In the product description section of our HACCP plan, do we need to measure the exact water activity for each item (bread)? Or can we just specify that the value is less than 0.85?



Ryan H.

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Posted 24 August 2018 - 04:55 PM

Have you sent this product out? 

 

We have records on file for the exact Aw for our product and that is what we show auditors in the event they ask. However, i do not see an issue with labeling it as you stated above. You should mention WHY an Aw before 0.85 is good.. 


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Ryan Heavner 


bakeryscience

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Posted 24 August 2018 - 05:02 PM

By "sending a product out" do you mean out to distribution? Or out to have the Aw checked? 

 

Okay, would it seem reasonable to have the "why it's good" statement be a part of our validation information?



Ryan H.

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Posted 24 August 2018 - 05:04 PM

Yes. A statement is exactly what i meant. 

 

And i meant have you sent your product for lab testing to verify the results? 


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Ryan Heavner 


bakeryscience

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Posted 24 August 2018 - 05:18 PM

No we have not. I'm assuming this is something we'd want to do? Would in-house verification be frowned upon? We sell about 250 different products and are a small business, so individual testing would be a bit costly (although if necessary, so be it).  



Ryan H.

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Posted 24 August 2018 - 05:46 PM

No in-house testings is not frown upon, it;'s just an option for you to consider. In the event you decide to validate your results with a lab, you would only send products that are different, not like products. 

 

But if your conformable with your testings and you know their accurate than no worries! 

 

I think your on the right track. 


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Ryan Heavner 


bakeryscience

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Posted 24 August 2018 - 05:59 PM

Great, thanks! You're always very helpful!



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