
Best Answer Charles.C, 15 October 2019 - 01:41 PM
Hi,
I have started a new role within a cake company and started to review the HACCP documents.
They have two CCP's 1, Metal checks on mixers and cutting blades. 2, Baking (72c for 2 mins) (90c and above must be achieved to meet quality standards) - This is what is on the HACCP Flow and HACCP Analysis
Cakes are below a 10 day shelf life.
What was your CCP for baking, or was it a quality check?
Thanks
There is a veritable encyclopedia of threads on this forum (and the literature) on the topic of whether baking step is a ccp. You might try searching a little.
It has been found (haccp) possible to set the baking step as, variously, PRP,CCP,OPRP(ISO-haccp),nothing.
Offhand I would guess the net forum score so far is approx 50%CCP, 50% nothing. However for some auditors, "nothing" may generate an argument.
There is also sometimes a "joker" hazard in B.cereus (and/or other Bacillus species) which can survive 90degC
Good Luck !
