HACCP for Baking Cakes

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 

Hi, in my opinion, baking temperature is not a CCP point. It is not designed for killing pathogens, it is just baking. You can kill them below baking temperatures but you cant  bake a cake. Temperature and time are process parameters and must be followed of course. Water activity is important for final product.

Metal checks are ok. Also consider:

Are there any filter or sieves for ingredients?

Do you use any chemicals that are legally limited?

Regards.

Thanks for the reply. 

I did think it wasn't a CCP. However, my concern would be if i was audited and they asked how we kill pathogens?

I have all the validation paperwork, which i could use.

I will be looking into sieving equipment soon. 

Regarding chemicals, I also need t look into.

Thanks again,

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 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 !

Thank you. 

I will do some searching. 

Thank you. 

 

I will do some searching. 

Hi Brent,

Would have suggested a link earlier but was away from my main PC.

For starters can try this post/thread -

https://www.ifsqn.co...ry/#entry115556

(off present topic but has variety  sub-links)

We are a bread bakery and did not consider baking a CCP for this exact reason. We had a customer audit recently and they're requiring that we make it a CCP.

We are a bread bakery and did not consider baking a CCP for this exact reason. We had a customer audit recently and they're requiring that we make it a CCP.

Hi, 

Why did they want it to be a CCP?

Thanks 

From the report

"The facility is not FSMA compliant. The kill step (final cook temperature) is not in place."

From the report

 

"The facility is not FSMA compliant. The kill step (final cook temperature) is not in place."

Yes, FSMA apparently regard baking as a preventive control. eg -

We use the term “lethality treatment” when referring to a treatment that is used to kill/destroy or
inactivate microorganisms.  In general, when discussing bacterial pathogens in this document
we use the terms “kill” or “destroy” when discussing treatments lethal to vegetative cells and we
use the term “inactivate” when discussing treatments lethal to spores. Common lethality
treatments include: (1) Heat treatments (e.g., cooking, boiling, pasteurizing, baking, frying ......

 

also -

https://www.snackand...-baking-process

https://www.aibinter...step-validation

Spin a coin. :smile: