Kill step validation once or ongoing on product coming out of ovens?
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IMO: Not all product will be required to be checked for internal temperatures, as the validation study is conducted to determine the kill step/effectiveness of the commercial oven as long as the perimeters are achieved or surpassed in regular operations, that were used during the validation study.
However, verification of the oven temperature and other perimeters should be performed with every batch and records maintained.
(Not my area of work and we can see if any of the baking experts here can advise otherwise).
Is it required by SQF or fsma to check the internal temp of all product that comes out the ovens? Or is doing a one time in house study using the AIB calculator sufficient enough as validation?
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I deduce this is bakng. I deduce this step has been set as a CCP.
No idea as to FSMA's opinion but many haccp baking experts will dispute the existence of a CCP.
Additionally the baking step may not eliminate B.cereus spores.
Dear R_Saiyan,
Baking? What product? Batch or continous process?
I assume continous baking in an oven with several zones and conditions, For cakes or muffins you could check in principle the internal temp, but for cookies, biscuits?
In our process baking is not a CCP.
Kill step validation at worst conditions is one thing, the daily operational conditions the other thing (product, temp in zones, heating, belt speed, setting of climate, achiement of prpduct spec etc.).
I have done some validiation studies for B. cereus spore inactivation which is really hard, especially for cakes and muffins.
Rgds
moskito
Is it required by SQF or fsma to check the internal temp of all product that comes out the ovens? Or is doing a one time in house study using the AIB calculator sufficient enough as validation?
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The short answer is NO..............if your using the AIB calculator as your scientific evidence to support your process, you still need to validate on site which equals testing, testing and more testing.
Once you have repeatedly shown that your process works...............then and only then can you reduce testing frequency and/or only check working parameters (belt speed, oven temp etc.) which would be your daily verifications of the process