Validation of oven as a kill step for salmonella in bread/baked goods
Started by rsuong, Nov 21 2018 11:32 AM
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?
Sent from my iPhone using Tapatalk
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?
Sent from my iPhone using Tapatalk
Shelf Life Validation for Dietary Supplements (Probiotics, Vitamin C, Enzymes)
Hot fill validation meat stews and sauces
Process validation of CCP's - What should the frequency be?
Shelf life validation for ambient stable sauces
Is Scientific Literature Enough for ISO 22000 Validation, or Is Practical Testing Required?
[Ad]
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?
Sent from my iPhone using Tapatalk
IIRC AIB website have answered many of the basic Bakery validation queries in a classic, frequently linked here, publication. Maybe just google.
Shelf Life Validation for Dietary Supplements (Probiotics, Vitamin C, Enzymes)
Hot fill validation meat stews and sauces
Process validation of CCP's - What should the frequency be?
Shelf life validation for ambient stable sauces
Is Scientific Literature Enough for ISO 22000 Validation, or Is Practical Testing Required?
Supervising vs Unsupervised Allergen Cleaning Validation
Do You Need an Allergen Validation Plan if You Only Produce Nut-Based Foods?
Switching Between Tree Nuts: Is New Allergen Validation Needed?
Allergen risk assessment and validation for allergen transfer to uniforms
Shelf life validation for the fermented batter