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?
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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
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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.
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