We are a SQF certified brownie manufacturing facility. Relatively low risk and our HACCP plan currently only has metal detection as a CCP. I recently went to PCQI training and learned of all the other control points we need to include in our food safety plan to make it FSMA compliant.
We had already discussed our baking as a kill step for salmonella within the facility. Our brownies need to bake well over the kill temp for salmonella to meet our quality standards (and to even be able to cut or consume them). We know our process is a kill step, I just don't have any evidence. I'm looking for studies that I can use on our food safety plan to show this without using a data logging device or expensive testing. I know AIB has done some work in this but they don't have anything brownie specific yet and we do not have the equipment to run the tests.
Does anyone have any experience with this? Any good websites you can direct me to? Research?
Anything at all would be helpful.