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[rsuong]

What are some methods used to validate the oven as a kill step for salmonella In Bread and baked goods?
Is it better to validate kill steps per products with higher water activity? Or eveey single product we bake?
What type of risk assessment?

We are a bakery and this new kill step validation is a bit confusing. Can anyone elaborate?


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[Charles.C]

What are some methods used to validate the oven as a kill step for salmonella In Bread and baked goods?
Is it better to validate kill steps per products with higher water activity? Or eveey single product we bake?
What type of risk assessment?

We are a bakery and this new kill step validation is a bit confusing. Can anyone elaborate?


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IIRC AIB website have answered many of the basic Bakery validation queries in a classic, frequently linked here, publication. Maybe just google.